Friday, September 10, 2010

Your vote matters!

Well, while there was by no means resounding participation in my little poll this week, the majority voted that I bake a recipe from Martha Stewart's Cookies! So, I did!  They were quite tasty!  I would say they were very similar in both taste and texture to actual carrot cake, the difference being that with these the icing is sandwiched between the caky layers.  I was feeling ambitious, so I also whipped up a batch of this ginger ice cream that I found on Tartlette's blog!  It was very good, but you must like ginger to enjoy it!  It was kind of like a strong ginger snap in cold, silky-smooth form.

Carrot Cake Cookie with homemade ginger ice cream

          Here is the recipe if you'd like.  I substituted grated coconut for the raisins:

  • 2 ounces bar cream cheese, room temperature
  • 2 ounces unsalted butter, room temperature
  • 1/4 cup confectioners' sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup rolled oats
  • 3/4 cup packed, finely grated, peeled carrots
  • 1/3 cup dried currants


  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
  2. Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
  3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
  4. Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

Read more at Carrot-Cake Cookies Recipe - 


  1. Great recipe! I saw you on the KERF blog, so I'm just going to stalk you now. I'll try not to be too creepy ;)