Thursday, February 7, 2013
Carrot Cake Cookies
I've had a hankering for carrot cake this week but really couldn't be bothered making a whole cake. Plus I've been meaning to make a big batch of something to stash in the freezer for after-kindy snacks and a cake doesn't really work.
I spotted some Sunflower Seed Cookies on Planning with Kids a while back and have had them bookmarked to try.
As always when I find a recipe I like I very rarely make it as written. Here I've switched around quite a few of the ingredients using wholemeal flour, carrot and pumpkin seeds which weren't in the original. I've also used dextrose instead of sugar to make them lower in sugar/fructose and added extra baking powder so they are more cakey. Think a not-too-sweet carrot cake but in cookie form.
My boys went nuts for these! They had 2 each with a glass of milk for afternoon tea desperately wanted more but mean mummy said no.
This recipe makes a huge batch so they will last for more than 5 minutes. Most of the batch is in the freezer and I'm looking forward to bringing them out for after-kindy afternoon teas. As they are nut-free they would also be suitable to pack in Oscar's lunchbox for kindy.
Carrot Cake Cookies
Inspired by Sunflower Seed Cookies on Planning with Kids
Makes 4 dozen
225 grams butter, softened
1 ½ cups dextrose (or white sugar)
1 teaspoon vanilla
1 cup plain flour
1 cup wholemeal plain flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
2 cups rolled oats
½ cup sunflower seeds
½ cup pumpkin seeds
1 cup grated carrot (about 3 carrots peeled then finely grated)
Preheat oven to 180 degrees celsius /160 degrees fan-forced. Line 4 baking trays with non-stick paper and set aside.
Place the butter and dextrose a large bowl and beat with an electric beater until light and fluffy. Add the eggs one at a time followed by the vanilla, beating well after each addition.
In another bowl add all the dry ingredients and stir to combine then pour over the butter mixture. When roughly combined add the grated carrot and enough milk to make a thick and slightly sticky batter.
Roll heaped tablespoons of dough into balls and place them onto the trays (12 per tray), leaving plenty of room for spreading.
Bake for approx 12 minutes, rotating the trays halfway through, until lightly golden brown. Leave the cookies to cool for 5 minutes then transfer them to a wire rack to cool completely. Cookies will be soft but will firm up when cooled.
Makes approx 48. Suitable to freeze.