Carrot Cake Cookies

(from Ryan77’s recipe box)

makes 10 dozen.

Source: Joanne Fluke

Categories: Cookies

Ingredients

  • 2 sticks of butter (1 cup, 1/2 pound) at room temperature
  • 2 cups white granulated sugar
  • 3 eggs, beaten
  • 1 cup unsweetened applesauce (**Deb’s note: I used the little cups of Mott’s Fruitsations)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 teaspoons cinnamon
  • 1/2 teaspoon of freshly grated nutmeg (**Deb’s note: I used ground nutmeg from the bulk, it worked just fine)
  • 1 teaspoon salt
  • 20-ounce can crushed pineapple (very well drained)
  • 1 cup golden raisins
  • 1 cup chopped walnuts (measure after chopping) (**Deb’s note: I’m not a fan of walnuts so I didn’t use them)
  • 3⅟₂cups flour (pack it down in the cup when you measure it)
  • 1 cup coconut (shredded)
  • 3 cups finely grated carrots

Directions

  1. Beat the butter, sugar, and eggs together until all 3 ingredients are thoroughly incorporated and the mixture is smooth, fluffy, and light yellow in colour.

  2. Pat off any excess liquid from the applesauce with a paper towel. Add the applesauce to your bowl and mix thoroughly.

  3. Mix in the vanilla extract.

  4. Blend in the baking soda, baking powder, cinnamon, nutmeg, and salt. Mix it well until the dough is smooth and is a uniform colour.

  5. Drain the excess liquid from the crushed pineapple. Using a wire mesh sieve, press the pineapple against the sieve to remove as much liquid as possible. Mix in the pineapple, golden raisins, and chopped walnuts (if using).

  6. Blend in the flour, a little bit at a time. If you try to dump it all in at once, the mixer will beat and puff up a cloud of flour dust and make a mess out of the bowl and your kitchen counter!

  7. Stir in the shredded coconut by hand.

  8. Stir in the grated carrots by hand. Mix well to make sure everything is distributed evenly and thorough incorporated.

  9. Cover the cookie dough with plastic wrap and chill in the fridge for at least 2 hours, or overnight.

  10. When you’re ready to bake, preheat the oven to 350°F, rack in middle position.

  11. Line your cookie sheets with parchment paper and put 12 dough balls on each sheet. You can use 2 spoons to scoop and drop the dough, a small icecream scoop, or your hands if you don’t mind getting your hands a bit messy. Shape the dough into rounds.

  12. Bake at 350°F for 12 minutes. Leave the cookies on the cookie sheets for a minute before transferring them to a cooling rack to cool.

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