Inside-Out Carrot Cake Cookies

1 1/4 cups all-purpose flour
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt

1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla

1 cup coarsely grated carrots (Important: wring the carrots out in a double thickness of paper towels and then measure 1 cup)
1 scant cup walnuts (3 oz), chopped
1/2 cup raisins (2 1/2 oz) Duncan Hines (or other brand) prepared cream cheese frosting

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter 2 baking sheets or use parchment paper.

Whisk together flour, spices, baking soda, and salt in a bowl.

Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

Drop 1 heaping teaspoon batter per cookie 2 inches apart on baking sheets. Bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 10-12 minutes total. Cool cookies on sheets 1 minute, then transfer cookies to racks to cool completely.

Sandwich flat sides of two cookies together with cream cheese frosting.

Home | Aikido | Prius | Recipes | Family | Resumé | Links | Travel | Contact Me