When I saw these cookies at Dinner and Dessert I knew I wanted to make them. I love carrot cake and I had never considered a carrot cake cookie–what a great idea! These cookies are exactly what you would expect–each one packs delicious carrot cake goodness into two bites of a cookie. (The only thing missing is a big dollop of cream cheese frosting!)
Carrot Cake Cookies:
- 2 1/4 cups all purpose flour
- 1 1/4 cups packed brown sugar
- 1/2 cup butter, softened
- 1.5 teaspoons baking powder
- 1.5 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 3/4 teaspoon vanilla extract
- 1/3 teaspoon salt
- 1 large egg
- 1.5 loosely packed shredded carrots
- 1/2 cup currants
- 1 1/3 cups flaked coconut
Preheat oven to 350 F.
In a large bowl combine first 10 ingredients with 3/4 cup water. Beat on low speed until well blended. Stir in carrots, currants, and coconut.
Drop dough by rounded teaspoons (or tablespoons, depending on how big you want your cookies) onto an ungreased cookie sheet. Leave about one inch between each. Bake for 20-25 minutes, or until cookies are lightly browned but still soft in the center. Cool on wire racks.