March 22, 2018
Why would anyone want to muck up a perfectly good spice cake by adding shredded carrots? The spice cake is beautiful by itself. Adding carrots roughens the texture to make room for the soft pecans and chewy raisins. With a creamy layer of whipped butter and cream cheese to smooth out the broken crumb - the end result is emotional. My family makes it with pineapple and coconut. It's fruity and weighty - the way I like it.
This Easter, Bunny Love Carrot Cake Cookies honour its ancestry. These cookies are filled with cream cheese and butter, and includes raisins and pecans just like the cake. But because it's a cookie, the Easter Bunny doesn't have to share.
I've adapted this recipe from Martha Stewart's cookie collection. Click here for the original recipe.
Makes 26-28 cookies
Grams
Ounces
Volume
113.50 grams melted unsalted butter
53 grams brown sugar
49.5 grams white granulated sugar
18 grams egg yolk
125 grams all-purpose bleached flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon coarse salt
63.7 grams quick cook oats
82.5 grams finely grated carrots (about 3 whole carrots)
36.2 grams golden raisins or dried currents
74.2 grams finely chopped pecans
56.7 grams very soft butter(avoid the microwave to soften the butter. don't want it to melt)
30 grams confectioners’ sugar
60 grams very soft cream cheese or goat cheese
4 ounces melted unsalted butter
1.8 ounces brown sugar
1.7 ounces white granulated sugar
.65 ounces egg yolk
4.4 ounces all-purpose bleached flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon coarse salt
2.25 ounces quick cook oats
3 ounces finely grated carrots (about 3 whole carrots)
1.3 ounces golden raisins or dried currents
2.6 ounces finely chopped pecans
2 ounces very soft butter(avoid the microwave to soften the butter. don't want it to melt)
1 ounce confectioners’ sugar
2 ounces very soft cream cheese or goat cheese
1 stick melted unsalted butter
1/4 cup brown sugar
1/4 cup white granulated sugar
1 large egg yolk
1 cup all-purpose bleached flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon coarse salt
3/4 cup quick cook oats
3/4 cup finely grated carrots (about 3 whole carrots)
1/4 cup golden raisins or dried currents
3/4 cup finely chopped pecans
1/2 stick very soft butter(avoid the microwave to soften the butter. don't want it to melt)
1/4 cup confectioners’ sugar
1/4 cup very soft cream cheese or goat cheese
Shred the carrots, like you would for a cake.
Melt the butter with the two sugars.
Whisk the dry ingredients.
Dried currants and oatmeal.
Finely chop the pecans.
Whisk the melted butter and sugar into the dry ingredients.
Tray the Carrot Cake Cookies.
Create a deep indent in the cookie dough.
Fill a pastry bag or plastic bag with soft, smooth cream cheese filling.
Fill the cookie with delicious cream cheese filling.
Carrot Cake Cookies, The Finer Cookie.
Makes 26-28 cookies
113.50 grams melted unsalted butter
53 grams brown sugar
49.5 grams white granulated sugar
18 grams egg yolk
125 grams all-purpose bleached flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon coarse salt
63.7 grams quick cook oats
82.5 grams finely grated carrots (about 3 whole carrots)
36.2 grams golden raisins or dried currents
74.2 grams finely chopped pecans
56.7 grams very soft butter(avoid the microwave to soften the butter. don't want it to melt)
30 grams confectioners’ sugar
60 grams very soft cream cheese or goat cheese
Shred the carrots, like you would for a cake.
Melt the butter with the two sugars.
Whisk the dry ingredients.
Dried currants and oatmeal.
Finely chop the pecans.
Whisk the melted butter and sugar into the dry ingredients.
Tray the Carrot Cake Cookies.
Create a deep indent in the cookie dough.
Fill a pastry bag or plastic bag with soft, smooth cream cheese filling.
Fill the cookie with delicious cream cheese filling.
Carrot Cake Cookies, The Finer Cookie.
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