Dear Reader: These are extraordinary times we’re living in, and while we’ve always got an eye toward health and wellness, sometimes self-care and wellness looks a little different. As our needs shift, self-care might look like an over-the-top carpet picnic in the living room, or sweet treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the status quo, and that’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!
Back in the 70’s carrot cake made it’s first big splash. I remember staying with my aunt and she presented the most scrumptious “torte” at dessert time. It was moist and filled with spicy aromas reminiscent of gingerbread. She served it sans the popular cream cheese frosting of today and instead piled each slice high with fresh whipped cream. The word carrot wasn’t mentioned until my brothers and I finished our last bites. We were shocked carrots were in that cake, but still we happy to ask for seconds.
Carrot Cake Recipes
With the introduction of a varied list of ingredients, carrot cake has appeared in many different shapes and forms. I’m partial to recipes that include pineapple because I love the moistness it adds and the sweetness of the pineapple pieces. I hate raisins, so avoid carrot cake with raisins, but I have a weird relationship with this common cookie and cake ingredient. While I hate raisins on their own or in cakes, I am happy to eat them in breads or cookies. Don’t ask me why because I won’t have an answer. It’s just one of the many weird food quirks I happen to have.
Carrot Cake Frosting
Another carrot cake must for me is the cream cheese frosting. When the sweet spiciness of the cake meets up with the tart cream cheese, it’s a flavor miracle. And I love a good thick spread of it on top and between the cake layers. Many people have accused me of loving frosting more than cake and I have to say I can’t necessarily argue with that.
Carrot Cake: The Cookie
I have never made a carrot cake myself. Cakes are not my forte. I am more of a cookie baker. So imagine my excitement when I found this recipe for Carrot Cake Cookies. They come out kind of like an old-school moon pie. Give it a try and I’m sure you’ll agree. (1)
Carrot Cake Cookies Ingredients
- 1 stick of butter or 113 grams
- one cup of brown sugar or 225 grams
- 1 egg
- a few drops of vanilla extract
- One cup or 130 grams of all-purpose flour
- 1/2 teaspoon of cinnamon
- Half tsp of baking powder
- ½ tsp of baking soda
- pinch of salt
- one cup or 90 grams of grated carrots
- 1 cup or 60 grams of oats
- ¼ cup of raisins (1)
Instructions
- Cream together butter and brown sugar using a hand mixer.
- Add the egg and vanilla and blend the mixture until smooth.
- In a separate bowl combine all the try ingredients and whisk until well blended.
- Add the dry ingredients to the batter and beat until completely blended.
- Grate the carrots and add to the batter with the oats and raisins.
- Use a large spoon to evenly fold everything in.
- Use a tablespoon or small ice cream scoop to place the cookies on a lined cookie sheet about an inch or two apart. You want them to be as consistent is size as possible.
- Bake at 350 for about 15 minutes.
- Let cool. (1)
Cream Cheese Filling Ingredients
- 120 grams or 4oz of cream cheese, softened
- 125 grams or 1 cup of confectioners sugar
- 2 Tablespoons of butter (1)
Instructions
Place softened cream cheese, butter, icing sugar and vanilla in a medium sized bowl and whip with a hand blender until smooth. (1)
Assembly
Once cookies are completely cooled, create your cookie sandwiches by placing the filling in the center of the bottom cookie and then gently pressing the top cookie onto the filling to spread it to the edges. Yum. (1)
