Something's cooking in Apartment 205.

Nadia’s Carrot Cake Cookies

In by Katherine, Dessert First, Uncategorized on December 7 at 9:52 pm

Check out our new Press section above for a roundup of sites featuring our Periodic Table Cupcakes, including Wired, Serious Eats, and the Huffington Post’s blog.  If you’re new to Foodie Friday, welcome!

These delectable desserts put a spin on a classic favorite — carrot cake cookies with cream cheese icing glaze.

There’s something about cinnamon and brown sugar that is just perfect for wintertime.  These carrot cake cookies, developed by Nadia, get their fluffiness from baking soda, and are studded with nuts and raisins.  The zigzag icing glaze drizzled on top makes these a treat for the eyes as well as the mouth.

Nadia has graciously shared her recipe:

1 1/8 c all-purpose flour
2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 stick butter, softened
1/3 cup plus 2 tbs packed brown sugar
1/3 cup plus 2 tbs granulated sugar
1 egg
1/2 tsp vanilla
1 c grated carrot (approximately 2 large carrots)
1 c walnuts, chopped
1/2 c raisins

1. Whisk together flour, cinnamon, baking soda, and salt in a small bowl.
2. Beat together butter, sugars, egg, and vanilla in a bowl with a mixer at medium speed until pale and fluffy.
3. Mix in carrots, nuts, and raisins. Add flour mixture and mix until just combined.
4. Chill dough for at least 1 hour.
5. Drop cookies by tablespoonfuls onto baking sheets. Bake at 375 for 12-16 minutes until cookies are lightly browned.
6. Cool completely on wire racks.
7. Make cream cheese glaze: Beat 2 oz cream cheese and 1 tbsp unsalted butter until combined. Add 1 c sifted powdered sugar and beat until incorporated. Add 1/2 tsp vanilla and 1 tsp milk. Beat until smooth. Add more milk if necessary to thin.
8. Spoon glaze into a Ziplock bag and snip off a small hole in the corner. Pipe over cooled cookies and let set. Makes about 2 dozen bit- sized cookies.

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