Hello, all!! Welcome back to Chelle’s Kitchen!! Happy Weekend. I hope you’re all living well and laughing lots.
I have things to do, so I want to get right to the point today. The point being; I love carrot cake. I mean really love it. I make mine super chunky with coconut and pineapple along with all the traditional goodies that go in like raisins and walnuts. I’ll write up that recipe someday.
It’s difficult to cut up cake and give it away. Because I want to eat it all, not for any other reason. Well, wait; I also don’t like giving my storage containers away and cookies can go in a bag. There is that, too.
Easter is coming, and I haven’t been the best about giving you holiday recipes, so while I was craving carrot cake and unwilling to bake one, I decided to throw down some carrot cake cookies. I’ve already committed to giving half of these away, so see, already keeping myself in check and making someone else smile. Win, win.
I had some carrots that needed used, a lot of white chips, raisins and nuts. This made sense.
The cookies came out moist and soft, just like cake. They were spicy with nutmeg, ginger and cinnamon. My guy said he would dunk them in cream cheese icing, causing me to blow a gasket because here’s what: these cookies are PERFECT the way they are. I did consider writing Nestle and requesting they create a cheesecake flavored chip, though.
I found recipes for this concept online, but they all involved boxed cake mix. Meh. I’m not really that girl if I want to bring a recipe to the blog. Scratch made is more my cup of tea. So this is what I came up with. I hope you enjoy it, and your day.
What You Need:
2 1/2 c flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground ginger
1 tsp fresh grated nutmeg
1 stick of butter
1 1/2 c grated carrots
1 c packed brown sugar
1/2 c white sugar
1 1/2 tsp vanilla extract
1 1/2 c white chocolate chips
1/2 c chopped walnuts
1/2 c raisins
What You Do:
Preheat oven to 375°
Whisk all the dry ingredients in a mixing bowl, except the raisins, nuts and chips.
In the bowl of your stand mixer, cream the butter, sugars, vanilla, eggs and carrots.
Gradually add the dry mix to the creamed butter blend, mixing on low until a soft dough is formed.
Fold in the chips, nuts and raisins.
Using a standard cookie scoop, place 12 cookies on your parchment lined baking sheet.
Bake for 11 minutes. Yes, I love 11. It’s a total coincidence, but it is perfect for my oven. Yours may differ. Say 9-12 minutes, then, to be flexible and fair.
Remove from the oven and let them rest on the baking sheet for 2 minutes.
Move cookies to a cooling rack.
I got 3 dozen from this recipe.
These were my prettiest three.
Listen, Cookers; have a great Spring season. Get off the T.V. and the phone. Bake some shit. Grill some shit. Do some yoga. Take walks. Start getting fresh air and sunshine. Love the heck out of everyone, even if you can’t stand their actions. Smash goals. Make dreams come true. Most important; SMILE!!
All this other shit is designed to keep us sad and divided. Life’s too short for it. I’m telling ya.
That’s my message for you to ponder while enjoying these, ok?? I love you.
Unauthorized use and/or duplication of this material without express and written permission by the owner is strictly prohibited. Excerpts or links may be used, provided that full credit is given to Michelle L. Clement or cHELLe ON WHEELS, LLC. with appropriate and specific direction to original content.