Carrot Cake Cookies (Bear cookies)

I love carrot cake, but it’s summer, and cake is heavy and sticky.  If you have a piece of carrot cake in the woods and a bear begins to chase you for it, you’ll have some stuck to your hands, and the bear will get you.  That’s when I thought cookies!  You can eat the cookie while you walk, then when you see the bear, you can toss it without a trace left on you.  If the cookie is good enough, the bear will chase it.  These cookies are good enough.  That all bunk; the real reason is it’s harder for people to tell how many you’ve eaten providing deniability. The cookie is soft with all the carrot cake goodness.  I hope you like them.
Wet ingredients:
1 cup butter (2 sticks)
3/4 cup white sugar
3/4 cup brown sugar
2 large eggs
1 teaspoon vanilla
3 cups grated carrots
1/2 cups raisins (I soak mine in brandy but if you don’t want amazing cookies, that’s up to you)
Dry ingredients:
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon ginger powder
1 cup walnuts
4 oz cream cheese
4 oz butter, softened
2 cups powdered sugar
1/2 teaspoon vanilla
1 pinch salt
In bowl 1, add flour, baking soda, baking powder, cinnamon, salt and ginger
In bowl 2, cream butter, sugar and brown sugar
Beat in eggs
Beat in vanilla
Add carrots, mix
Add raisins
Add walnuts
Add flour mixture in 3 parts
Place batter in refrigerator for 1 hour
Preheat oven to 375
Place cookies on parchment-lined backing sheet, about 1 1/2 inch scoops
Bake for 12-15 minutes
Whip softened butter and cream cheese until smooth
Add salt
Add vanilla
Add powdered sugar a little at a time until smooth and creamy.
Top cookie with frosting

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