Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) butter, softened
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
Special Equipment Needed:
- 2 large mixing bowls
- Electric mixer
- Grater
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat together oil, granulated sugar, and brown sugar until combined. Beat in eggs and vanilla extract.
4. Gradually add dry ingredients to wet ingredients and mix until combined.
5. Stir in grated carrots, walnuts, and raisins.
6. Drop dough by tablespoonfuls onto prepared baking sheets. Bake for 10-12 minutes, or until golden brown. Allow to cool completely.
7. To make the frosting, beat together cream cheese and butter until light and fluffy. Beat in vanilla extract. Gradually add powdered sugar and mix until combined.
8. Spread frosting onto cooled cookies.
Time:
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Temperature: 350°F
Serving Size: Makes about 2 dozen cookies
Nutritional Information: Per cookie: Calories: 250; Total Fat: 15g; Saturated Fat: 5g; Cholesterol: 25mg; Sodium: 160mg; Carbohydrates: 28g; Fiber: 1g; Sugar: 19g; Protein: 2g
Substitutions for Ingredients:
- Vegetable oil: Canola oil or melted coconut oil
- Walnuts: Pecans or almonds
- Raisins: Dried cranberries or chopped dates
Variations:
- Add 1/2 cup of shredded coconut to the cookie dough
- Substitute 1/2 cup of almond flour for 1/2 cup of all-purpose flour
- Add 1/2 teaspoon of ground ginger to the cookie dough
- Substitute cream cheese frosting with a simple glaze made with powdered sugar and milk
Tips and Tricks:
- To make sure your cookies are evenly sized, use a cookie scoop to portion out the dough.
- For a more intense carrot flavor, use freshly grated carrots instead of pre-shredded carrots.
- Let the cookies cool completely before frosting.
Storage Instructions: Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions: Not applicable.
Presentation Ideas:
- Arrange cookies on a platter and garnish with chopped walnuts and a sprinkle of cinnamon.
- Place cookies in individual cupcake liners and tie with a ribbon for a gift.
Garnishes: Chopped walnuts, cinnamon
Pairings: Milk, coffee, tea
Suggested Side Dishes: None
Troubleshooting Advice:
- If the cookies spread too much while baking, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a teaspoon of milk to the dough.
Food Safety Advice: Store in an airtight container at room temperature for up to 3 days.
Food History: Carrot cake has been around since the Middle Ages, when carrots were used as a sweetener in cakes.
Flavor Profiles: Sweet, nutty, spiced
Serving Suggestions: Serve as a snack or dessert.
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