We are massive fans of Julie Van Rosendaal and this is her recipe! She’s a Canadian treasure with numerous cookbooks, a food blog, a podcast, she’s a regular contributor to CBC and she is the Food Editor at the Globe and Mail! When she flew in from Calgary to Toronto to present at Canada’s Baking and Sweets Show, we were so thrilled that she included our carrots in her carrot cake cookie recipe – and let us share the recipe here with you. Enjoy!
- 1/3 cup butter softened
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 packed cup coarsely grated carrots about 2 carrots
- 1/2 cup raisins or dried cranberries
- 1/4 cup chopped walnuts or pecans optional
- Cream cheese frosting optional:
- 1/4 cup butter softened
- 4 oz cream cheese
- 2-3 cups icing sugar
- 1/4 cup milk or cream
- 1 tsp vanilla
- Preheat oven to 350°F.
- In a large bowl, beat the butter, sugar, brown sugar, egg and vanilla until well blended and smooth. Add the flour, cinnamon, baking soda, salt and carrots and stir by hand until almost blended; add the raisins and nuts and stir just until combined.
- Drop spoonfuls of dough onto a cookie sheet that has been sprayed with nonstick spray. Bake for 12-14 minutes, until they’re just barely golden around the edges and on the lumpy parts, but still soft in the middle and not wet-looking on top. Transfer to a wire rack to cool.
- To make frosting: In a large bowl, beat the butter and cream cheese with an electric mixer until creamy. Gradually add the icing sugar, milk and vanilla, beating until the mixture is creamy and smooth.
- Once the cookies have completely cooled, you can frost them with cream cheese frosting, or make sandwiches by frosting the bottom of a cookie and sandwiching it with another. Makes about 20 cookies (or 10 sandwiches).