I LOVE carrots. I love carrot juice, carrot cake, carrot cupcake, carrot cookies, carrot bread… I think I’ll try anything carrot. Not only is it because carrot is healthy and contains lots of antioxidants and vitamins but also because I happen to like its taste and I think it’s delicious. So, recently, I dug into my files of old recipes and found an carrot cookie recipe interesting, especially since it also made use of oatmeal. So I tried making them and then played around with the recipe afterwards to make my own concoction – and I did. I call them Carrot Mounds because they’re a cross between cookies and cupcakes. I made them into mounds and cooked them like cookies so that they’re kinda crisp on the outside yet soft and chewy on the inside.
If you like healthy bites, you should try this, too, when you find time to bake.
1 cup all purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ cup butter, softened
1 tsp. vanilla
1/2 cup sugar or honey
2/3 cup chopped walnuts
2/3 cup grated carrots
1. Sift together flour, baking powder and baking soda.
2. Cream butter. Add egg. Add vanilla and sugar or honey. Gradually add in sifted dry ingredients.
3. Fold in chopped walnuts and grated carrots.
4. Chill dough for 30 minutes, then scoop with regular-sized ice cream scoop into mounds. Freeze.
5. When ready to bake, preheat oven to 350ºF. Place frozen carrot mounds onto baking sheets, making sure there’s enough distance between mounds, then bake until golden or just until cake tester inserted in the center comes out clean.