Here’s the second recipe from Raddish’s Kids kit featuring spring produce, this time sneaking grated carrots into yummy cookies. It was interesting to see Travis’s reaction when he realized we were adding carrot into the batter. He loves carrots, but couldn’t comprehend that they could go in a sugary cake recipe! I’m happy to report the final result got big smiles.
For the cookies:
- 1 and 1/2 cups flour
- 1/2 cup rolled oats
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup Earth Balance butter, softened
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup grated carrot
- 2 Ener-G eggs
For the cream cheese frosting:
- 4 ounces non-dairy cream cheese, softened
- 4 tablespoons Earth Balance butter
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- In a bowl, combine the flour, oats, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In the bowl of a stand mixer, beat together 1/2 cup Earth Balance butter with the brown sugar, sugar, and 1 teaspoon vanilla, beating until combined.
- Add the grated carrot and Ener-G eggs, beating until blended.
- Add the flour mixture to the carrot mixture, beating until combined. Chill the dough for 30 minutes.
- Line two sheets with foil, and then roll tablespoonfuls of dough into balls, arranging 15 per sheet. Wet your fingers and press into the center of the cookies to flatten. Bake at 350 degrees F for 12 minutes.
- Let the cookies cool for 10 minutes on the pans.
- Meanwhile, prepare the frosting: combine the cream cheese, 4 tablespoons Earth Balance butter, powdered sugar, and 1/4 teaspoon vanilla in a stand mixer; beat until smooth.
- Spread the frosting onto half of the cooled cookies. Place the remaining cookies on top to make cookie sandwiches.
We finished with a read about others signs of spring on the recipe card, like birds and flowers, and also got ideas for more ways to sneak veggies into our desserts in the future – beet red velvet cake anyone?