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Carrot Cake Cookies Recipe

These frosted carrot cake cookies recipe “take the cake” at parties and potlucks! Add a little of your favorite liqueur to the mascarpone and honey frosting to give them a more adult flavor, or to taste.

Warning: do NOT use these cooking oils!

This may actually suprise you.. Some of these oils are healthy and some are VERY unhealthy -- soybean oil, olive oil, coconut oil, corn oil, etc... Let's take a closer look. (click here)

Ingredients

1 1/4 cups (300 mL) cake flour
2 teaspoons (10 mL) cinnamon
1 teaspoon (5 mL) allspice
1/2 teaspoon (2.5 mL) baking soda
1/2 cup (125 mL) unsalted butter, softened
1/3 cup plus 2 tablespoons (95 mL) brown sugar
1/3 cup plus 2 tablespoons (95 mL) granulated sugar
1 large egg
1 teaspoon (5 mL) vanilla
2 cups (500 mL) coarsely grated carrots
8 ounces (250 g) mascarpone
1/4 cup (60 mL) honey

Directions

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Butter two baking sheets.

Whisk together flour, cinnamon, allspice, 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 at low speed, then add flour mixture and beat until just combined.

Drop small balls of batter on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, about 15 minutes.

In the meantime, blend mascarpone and honey until smooth. After cookies have cooled completely, frost them with the mascarpone honey mixture.

A healthy fat-burning chocolate pudding recipe?

The recipe for an amazingly healthy fat-burning chocolate pudding that's high in fiber, healthy fats, protein, and low in sugar, with ZERO artificial sweeteners and NO added sugars! Get it here..