This recipe was my birthday cake this year! Rather than making myself a cake, I opted for these cookies. My friends were gracious enough to grate the carrots by hand, but injuries occurred, so if you are intimidated by sharp objects, I suggest buying pre-grated carrots.
The lemon glaze really makes these cookies, so don't skimp! Also, don't be worried if these seem too "healthy" - if it's a testament to how tasty these cookies were, they disappeared within 30 minutes at the party.
The only photo I have of these cookies is this one of me blowing out the candle on it, so I apologize for not having a close up of the beauty of these tasty little desserts.
- 2 cups flour (if you've got it, make this using 1 1/2 cups all-purpose flour and 1/2 cup whole wheat flour)
- 1/2 cup packed brown sugar
- 1 cup grated carrot
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 teaspoon salt
- 1 egg
- 5 Tbsp milk
- 1/4 cup vegetable oil
- 1/4 cup maple syrup
- 1 Tbsp butter, melted
- 1 1/2 cups powdered sugar
- juice from 1 lemon
- zest from 1 lemon
- Preheat oven to 350 degrees.
- Grease a cookie sheet.
- In a large bowl, combine flour, sugar, carrot, baking powder, cinnamon, and salt.
- With a mixer, or by hand using a spatula, beat in egg, milk, oil, and syrup until just blended.
- Drop small blobs of dough (about 1/8 cupfuls), about 2 inches apart, onto a greased cookie sheet.
- Bake 10 minutes or until just starting to brown. Remove from oven and let cool completely.
- While cookies are baking, whisk together glaze ingredients in small bowl. Add a Tbsp or two more powdered sugar if you desire a thicker, more frosting-like glaze.
- Once cookies have cooled, spread glaze on top of each cookie and let set.
These were light and a little chewy, so it wasn't hard to eat more than one. The lemon glaze really brightens up the flavor - I wouldn't recommend them without it.