When I was growing up, my mother made us carrot cake: she would take a box of Duncan Hines or Betty Crocker cake mix, grate up a bunch of carrots, and add it to the mix. (My mother, an expert cook of Korean dishes, never really bothered to learn how to cook anything else, let alone desserts, which she saw as unhealthy).
She was so thrilled at the concept of “adding fiber and vitamins” to a cake, that she began adding grated carrots to ANY cake mix. THAT–became my idea of carrot cake. It wasn’t bad. But it wasn’t the carrot cake that the rest of the world knows and loves.
Now I can make all the “real” carrot cake I want–and when I feel like just a bite of carrot cake, these carrot cake cookies are just perfect! Every little bite gives you that combination of cinnamon, nutmeg, ginger, carrot, raisin and cream cheese frosting (never will you suffer from a bite of carrot cake WITHOUT the delectable and rich cream cheese frosting).
I’m making these for a company party tomorrow night (I volunteered to bring desserts). But of course, I couldn’t wait–I snuck one for myself just now.
Recipe follows after the jump….