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Nancy's Version of Bessy's Interpretation of Martha Stewart's Carrot Cake Cookies Recipe

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This recipe for Nancy's Version of Bessy's Interpretation of Martha Stewart's Carrot Cake Cookies is from Millie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1C Brown sugar
1C Sugar
1C Butter (or ˝ date puree, ˝ butter) – date puree:boil ˝ cup chopped dates in ˝ cup water. Mash with fork and let cool
2 Eggs
1 t vanilla
1 ˝ C Flour (I use 1/2 whole wheat flour)
1t baking soda
1t baking powder
1 t cinnamon
˝ t nutmeg
˝ t ginger
2C rolled oats (I use Quick Oats)
1 ˝ C grated carrots (ring out in dish towel)
1C raisins


Frosting:
4 oz cream cheese softened
1t vanilla
2T soft butter
1 box confectioner’s sugar
4+ T whole milk
Directions:
Directions:
Cream sugars, eggs, vanilla, shortening (butter or date puree and butter). Combine dry ingredients and add slowly to wet. Fold in carrots and raisins. Drop by rounded spoonful onto greased cookie sheet
Bake 350 for 10-12 minutes.

Frosting: Combine all ingredients. Use as little milk as possible. Start with 4T and add by tablespoonfuls until you get the right consistency. Frosting should be fairly thick.
Number Of Servings:
Number Of Servings:
36 cookies
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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