(Whole Wheat) Carrot Cake Cookies

CARROT CAKE COOKIES

Happy Easter!

These cookies are delightfully soft and have that delicious carrot cake spice flavor with every bite. Bake these for a healthier alternative to carrot cake (they're easier to share too!). 

Have a great Easter weekend :)

"Do not be alarmed, You seek Jesus of Nazareth, who was crucified. He has Risen; he is not here!" -Mark 16:6

Ingredients

• 1½ cups whole wheat flour

• 1/4 tsp of salt

• ½ tsp of baking soda

• 1 tsp of cinnamon

• 1/4 tsp of freshly grated nutmeg

• ½ cup of butter (I knooooow, I don’t usually bake with butter, but it adds a smooth/creaminess to this recipe!)

• ½ cup of brown sugar

• ½ cup of white sugar (could try 1/4 c honey or 1/2 c coconut sugar as substitute)

• 1 egg

• 1 tsp of pure vanilla extract

• ½ generous cup of grated carrots, about 1 large carrot (wash and peel first)

• ½ cup shredded/flaked toasted coconut*

• ½ cup of lightly toasted chopped pecans (optional)

For the Cream Cheese Frosting

• 1/4 cup cream cheese

• 1 1/2 cups powdered sugar

• ½ tsp vanilla extract

Instructions

1. Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.

2. In a medium sized bowl sift together flour, salt, cinnamon, nutmeg and baking soda.

3. In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly.

4. Add the flour mixture to the sweetened butter mixture. Fold in the carrots, coconut and pecans.

5. Form cookies by dropping a small spoonful of dough on the prepared cookie sheet two inches apart.

6. Bake until light brown around the edges, about 12-15 minutes.

7. Cool for 5 minutes on the baking sheet before removing to a wire rack to cool thoroughly. Top with a small amount of frosting, if desired

To make the cream cheese frosting

1. Whisk the cream cheese, vanilla extract and powdered sugar together until well combined and smooth.

2. This should be a pretty thick frosting so that it doesn't run off of the cookies.

*Toasting coconut flakes - Preheat oven to 350F, spread evenly on a baking sheet. Every two minutes or so, take out and move coconut around with a spatula and after about 6 minutes, it should look just lightly toasted brown. Coconut does tend to burn quickly so watch it carefully. Let cool then add to recipe!