Well, it may not be fall yet *officially*, but for Marissa and I, fall starts the day after Labor Day. It is my absolute favorite time of year, the food, the clothing, the smells, all of it. Even better, I live in New England, so fall up here is perfect. Head on over to Marissa’s site at onecrafdiygirl.com for some great fall outfits, scenery, and other witty commentary.
I have been out of commission since Labor Day with recovery from a tonsillectomy and adenoidectomy. I will resist the urge to express my thoughts on this procedure, but, OUCH. Now that I am finally feeling slightly like myself again, it was back to the kitchen to start trying out some awesome fall recipes.
Carrot Cake has always been my favorite kind of cake. I am not sure if its the cinnamon spice cake, the cream cheese icing, or the idea that I am actually eating one serving of my vegetables in a very delicious form, but I’ve loved it since I was a kid. When I was younger, my awesome dad even made me a carrot cake from scratch that no bakery could rival. These cookies are my new favorite form of carrot cake. All the the same flavors and textures you love in a much more convenient form for the person on the go. I drizzled a little of my cream cheese buttercream over the cookies, but they are delicious on their own!
Carrot Cake Cookies
- 1 c salted butter, softened
- 3/4 c white sugar
- 3/4 c light brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla
- 2 1/2 c flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 2 c carrots, grated
- Preheat oven to 350.
- In mixer, combine butter and sugars until well mixed, add eggs and vanilla.
- Slowly add flour, baking soda, and spices, mix until well incorporated.
- Add in carrots.
- Place spoonfuls of dough on cookie sheet about 1 inch apart. Cookies will not spread much.
- Bake 8-10 minutes or until tops are firm and golden brown. Texture will be fluffy and cake-like.
- Top with icing, if desired.
If you are someone who enjoys the raisins and nuts of a traditional carrot cake, they can be added to the cookie dough as desired as well! I prefer more of a smooth texture, so those ingredients have been left out of this recipe.