I never thought this day would come.
They day when I combined a sweet indulge with a. . .vegetable.
Someone take my temperature. I think I’m dying.
Sure, I have had carrot cake or carrot cupcakes before from a restaurant. They are usually super sweet with cream cheese icing that is so delicious that it hurts my teeth.
But, to actually make the dessert at home myself?
I mean, vegetables give me the heebie jeebies.
Every time I purchase them, I break into a cold sweat. The only thing that cures me is a few brownies, a slice of cheesecake, and a vodka tonic.
When I saw the carrot cake cookies in the newest issue of Bon Appetit, I knew I must try them.
I left out the walnuts and raisins, because – let’s be honest – having a vegetable in my cookie is enough. I don’t need some dried fruit and healthy fat.
(I also really am not a fan of raisins or nuts in my cookies. Duh.)
I loved how these cookies turned out.
They have a cake-like texture and are not super sweet. The cream cheese icing adds just the perfect amount of decadence.
Carrot Cake Cookies
slightly adapted from Bon Appetite
makes about 30 cookies
1/4 cup rolled oats
1/2 cup butter, softened
1/2 cup light brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla
1 cup grated carrots
1 1/2 cups self-rising flour
1 1/4 teaspoons cinnamon
Preheat oven to 350.
Place oats in a bowl with 1/4 cup of water. Let soak until water is absorbed, about 15 minutes. Beat butter and sugars in a mixing bowl until fluffy. Add in egg and vanilla, then carrots. Add flour and cinnamon until combined. Fold in oats.
Drop batter by tablespoon onto baking sheet. Baked for 15 minutes, or until golden brown. Let cool completely before frosting.
1 cup powdered sugar
6 oz cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla
2 tablespoons heavy cream
Cream butter and cream cheese until smooth. Add in remaining ingredients and beat until smooth. Spread on cookies.
Now who wants the remaining carrots in my fridge?
Because we all know I won’t be eating those.