Kids, today I want to talk to you about Bugs Bunny’s favourite Holiday treat. Carrots. Carrots are Bugs’ idea of Hasenpfeffer, his feast fit for Kings and I get it. I totally get it why he fusses about carrots.
Hang on a second. Isn’t this 44 days of Coffee and Cookies thing supposed to be about Coffee and Cookies? Yes. Yes it it. Today’s cookie contains carrot.
What? A Vegetable? A vegetable in a cookie?
Oh, HELL YEAH! I say HELL YEAH because I’m vegetarian and because well, these cookies contain BUTTER and butter goes so well with carrots. Actually, carrots go so well with lots of things. Sadly, they tend to take a backseat at this time of year. This holiday season the sweet potato comes out to play second fiddle to the Pumpkin that stars in everything. Don’t get me wrong, I am a huge fan of the pumpkin as a dessert. Here in Oz pumpkin is eaten roasted with onion and potato, and I am not of fan of that. However, I am a massive pumpkin pie, pumpkin cake, pumpkin muffin, pumpkin spice latte fan as much as a devotee of the sweet potato pretty much anything, but the carrot, O MIGHTY CARROT, THOU ART DIVINE AS A DESSERT, a side dish, a soup, with chiles and coriander (cilantro), whole, mashed raw and cooked. You are the most versatile of vegetables. You are the MASTER vegetable. I bow down to you.
Seriously, have you EVER had carrot cake?
If not perhaps it’s time you did. But try them in this cookie form because these cookies are basically tiny little bits of carrot cake heaven. And they are MY HOLIDAY GIFT TO YOU!
Carrot Cake Cookies Grandma (1960)
Oven to 350F/1765C
- 1 cup butter 2 1/2 cups all-purpose flour
- ¾ cup sugar 1 tsp baking soda
- ¾ cup firmly packed brown sugar 2 tsp ground cinnamon
- 2 eggs ½ tsp salt
- 2 tsp vanilla 1 cup chopped pecans
- 2 cups carrots, grated
Orange butter icing
- 2 ½ Tbsp soft butter 1 ½ Tbsp orange juice
- 1 ½ confectioner’s (icing) sugar 2 tsp grated orange rind
Cream butter and sugars together. Add eggs and vanilla; beat until well mixed. Add in flour, baking soda, cinnamon and salt. Beat, scraping bowl often, until well mixed. Stir in pecans and carrots.
Drop dough by rounded tablespoonfuls onto greased cookie sheets.
Bake for 12 to 15 minutes or until lightly browned around edges. Cool completely.
Frost cooled cookies with icing. Sprinkle with ground nutmeg.
Icing: Blend butter and sugar together. Stir in orange juice and orange rind until smooth.
Serve with A French Roast of coffee.