Did the Easter Bunny leave you any carrots? If so, you may want to make these, though if you’re not planning on doing any baking today, these are great treats any time.
They’re carrot cookies, much like a carrot cake cookie but lighter and more delicate.
These Easter-and-beyond treats are wonderfully flavorful and unique.
I tried them with both white sugar for a lighter texture and color, and with brown sugar and walnuts for a more dense, carrot-cake-like consistency.
I then slathered the cookies with cream cheese frosting flavored with a hint of orange zest. I think you’ll enjoy the lighter-than-air quality to these cookies and I’ll bet they’ll make a fabulous addition to your cookie platter. If you’re looking for a new sweet treat, give these one-carrot jewels a try.
½ cup (1 stick) unsalted butter, softened
½ cup sugar (white or brown)
1 large egg
1 cup (approx. one large) firmly packed, grated carrot
2 teaspoons pure vanilla
1 cup flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup chopped walnuts, optional if
using brown sugar
Cream cheese frosting
In a large bowl with electric mixer, beat butter and sugar until light and fluffy. Add egg, grated carrot and vanilla, mixing well. Sift together flour, baking powder and salt and stir into carrot mixture. Stir in chopped nuts, if using. Drop by teaspoonfuls onto greased or parchment lined baking sheets. Bake at 350 degrees for about 14 minutes or until slightly browned on top. When cool, top with cream cheese frosting.
4 oz cream cheese
2 tablespoons butter, softened
1 ½ cups powdered sugar
1 teaspoon vanilla
1 pinch salt (about 1/8 teaspoon)
1 teaspoon orange flavoring or 2 teaspoons orange zest
Beat together cream cheese and softened butter. Mix in powdered sugar, vanilla, salt and orange flavoring or zest.
Note: If you prefer the basic cream cheese
frosting, omit the orange flavoring or zest.