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Photo: Will Dickey
Active Time:25 minsTotal Time:1 hrServings:12Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hrServings:12
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr
Total Time:
1 hr
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupsshredded or matchstick-cut carrots (see Tip)2tablespoonspacked light brown sugar plus ½ cup, divided¼cupunsalted butter, melted1largeegg1teaspoongrated fresh ginger1 ½teaspoonsgrated orange zest, divided1teaspoonvanilla extract, divided1cupwhite whole-wheat flour½teaspoonground cinnamon¼teaspoonsalt¼teaspoonbaking soda½cupchopped pecans½cupchopped golden raisins4ouncesreduced-fat cream cheese, softened1cupconfectioners' sugar
Cook Mode(Keep screen awake)
Ingredients
2cupsshredded or matchstick-cut carrots (see Tip)
2tablespoonspacked light brown sugar plus ½ cup, divided
¼cupunsalted butter, melted
1largeegg
1teaspoongrated fresh ginger
1 ½teaspoonsgrated orange zest, divided
1teaspoonvanilla extract, divided
1cupwhite whole-wheat flour
½teaspoonground cinnamon
¼teaspoonsalt
¼teaspoonbaking soda
½cupchopped pecans
½cupchopped golden raisins
4ouncesreduced-fat cream cheese, softened
1cupconfectioners' sugar
DirectionsPreheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.Toss carrots and 2 tablespoons brown sugar together in a medium bowl. Transfer to a fine-mesh strainer; place over the bowl and let drain for 10 minutes. Discard excess liquid.Whisk melted butter, egg, ginger, 1 teaspoon orange zest, ½ teaspoon vanilla and the remaining ½ cup brown sugar together in a medium bowl. Whisk flour, cinnamon, salt and baking soda together in a separate bowl. Add the sugar mixture to the flour mixture; stir just until the dry ingredients are moistened. Stir in the drained carrots, pecans and raisins.Using a scoop or tablespoon measure, scoop level tablespoons of dough 2 inches apart onto the prepared baking sheets (you should have 24 scoops total); gently flatten each scoop into a 2-inch round. Bake 1 baking sheet at a time until the cookies are set and lightly browned on the bottom, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes; transfer to a wire rack to cool completely, about 20 minutes.Combine cream cheese, confectioners' sugar and the remaining ½ teaspoon each orange zest and vanilla in a medium bowl; beat with an electric mixer on low speed until smooth, about 1 minute.Spoon about 1 tablespoon frosting onto the flat side of each of 12 cookies; top with the remaining cookies, flat-sides down, to make sandwiches. Let stand at room temperature for 20 minutes before serving.TipsTip:To make prep easier, look for bagged shredded or matchstick-cut carrots at your grocery store.To make ahead:Refrigerate cookies in an airtight container for up to 2 days.Originally appeared: EatingWell.com, January 2021
Directions
Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.Toss carrots and 2 tablespoons brown sugar together in a medium bowl. Transfer to a fine-mesh strainer; place over the bowl and let drain for 10 minutes. Discard excess liquid.Whisk melted butter, egg, ginger, 1 teaspoon orange zest, ½ teaspoon vanilla and the remaining ½ cup brown sugar together in a medium bowl. Whisk flour, cinnamon, salt and baking soda together in a separate bowl. Add the sugar mixture to the flour mixture; stir just until the dry ingredients are moistened. Stir in the drained carrots, pecans and raisins.Using a scoop or tablespoon measure, scoop level tablespoons of dough 2 inches apart onto the prepared baking sheets (you should have 24 scoops total); gently flatten each scoop into a 2-inch round. Bake 1 baking sheet at a time until the cookies are set and lightly browned on the bottom, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes; transfer to a wire rack to cool completely, about 20 minutes.Combine cream cheese, confectioners' sugar and the remaining ½ teaspoon each orange zest and vanilla in a medium bowl; beat with an electric mixer on low speed until smooth, about 1 minute.Spoon about 1 tablespoon frosting onto the flat side of each of 12 cookies; top with the remaining cookies, flat-sides down, to make sandwiches. Let stand at room temperature for 20 minutes before serving.TipsTip:To make prep easier, look for bagged shredded or matchstick-cut carrots at your grocery store.To make ahead:Refrigerate cookies in an airtight container for up to 2 days.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
Toss carrots and 2 tablespoons brown sugar together in a medium bowl. Transfer to a fine-mesh strainer; place over the bowl and let drain for 10 minutes. Discard excess liquid.
Whisk melted butter, egg, ginger, 1 teaspoon orange zest, ½ teaspoon vanilla and the remaining ½ cup brown sugar together in a medium bowl. Whisk flour, cinnamon, salt and baking soda together in a separate bowl. Add the sugar mixture to the flour mixture; stir just until the dry ingredients are moistened. Stir in the drained carrots, pecans and raisins.
Using a scoop or tablespoon measure, scoop level tablespoons of dough 2 inches apart onto the prepared baking sheets (you should have 24 scoops total); gently flatten each scoop into a 2-inch round. Bake 1 baking sheet at a time until the cookies are set and lightly browned on the bottom, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes; transfer to a wire rack to cool completely, about 20 minutes.
Combine cream cheese, confectioners' sugar and the remaining ½ teaspoon each orange zest and vanilla in a medium bowl; beat with an electric mixer on low speed until smooth, about 1 minute.
Spoon about 1 tablespoon frosting onto the flat side of each of 12 cookies; top with the remaining cookies, flat-sides down, to make sandwiches. Let stand at room temperature for 20 minutes before serving.
Tips
Tip:To make prep easier, look for bagged shredded or matchstick-cut carrots at your grocery store.
To make ahead:Refrigerate cookies in an airtight container for up to 2 days.
Originally appeared: EatingWell.com, January 2021
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Nutrition Facts(per serving)238Calories10gFat37gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
