My friend Malkie Gordon Hirsch runs a great facebook page called Kiss the Kosher Cook, it’s fabulous! People post anything and everything food, from something delicious they make for dinner to their Shabbos menu, or a new cookbook they are excited to dive into plus recipes for each item. I love the enthusiasm for cooking from this group and especially love how receptive they are testing recipes for me. One reader asked for a Carrot Cake Cookie…here you go.
Makes about 2 dozen
1 cup (2 sticks) unsalted margarine
1 cup packed light brown sugar
1 cup sugar
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ¼ teaspoon ground cinnamon
1 cup rolled oats
1 cup sweetened shredded coconut
1 ½ cups grated carrots
1 cup raisins
¾ cup chopped walnuts
Pareve Cream Cheese Frosting: recipe
In a mixer, cream margarine, sugars, salt, and vanilla until light and fluffy, about 5 minutes. Add eggs one at a time, scraping down bowl after each addition.
Stir together flour, baking soda, baking powder and cinnamon into a large bowl. Add to margarine mixture and mix on low until just combined.
Stir in oats, coconut, carrots, raisins, and walnuts. Chill dough until firm, at least 30 minutes.
Preheat oven to 350 degrees and line two cookie sheets with parchment paper or silpat mats.
Scoop dough onto prepared sheets by the tablespoon about 1 ½ inches apart. Bake 12- 15 minutes, or until golden brown. Cool then transfer to cooking rack.
Spread 2 tablespoons frosting on half of the cookies. Place a second cookie on top to make a sandwich. Alternatively, use a flower tip and pipe some frosting into the center of each cookie.