Carrot Cake Cookies

Name: Carrot Cake Cookies
Ingredients: 12 ounces (340 grams), carrots, peeled and shredded (2 cups); 1 teaspoon, granulated sugar, plus 1/2 cup (3 1/2 ounces/99 grams); , Salt; 2 cups (10 ounces/283 grams), all-purpose flour; 1 teaspoon, ground cinnamon; 1/2 teaspoon, baking soda; 1/2 teaspoon, ground nutmeg; 1 cup packed (7 ounces/198 grams), light brown sugar; 12 tablespoons, unsalted butter, melted and cooled; 1 , large egg plus 1 large yolk; 2 teaspoons, vanilla extract; 1 3/4 cups, walnuts, toasted and chopped coarse; 3/4 cup, golden raisins; 6 tablespoons, unsalted butter, softened; 1 1/2 cups (6 ounces/170 grams), confectioners' sugar; 6 ounces (170 grams), cream cheese, cut into 4 pieces and softened; 1 teaspoon, vanilla extract

Desserts or Baked Goods
Vegetables
Cookies
Easter
Holiday

By Katie Leaird ･ Appears in Cook's Country April/May 2017

Sweet, juicy carrots are ideal for tender cakes, but their moisture hampered our quest for a chewy cookie.

SERVES Makes 24 cookies

TIME 1 hour, plus 30 minutes macerating and 20 minutes cooling

Why This Recipe Works

This is a members' feature.