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Sandra "Cookieface" Antonelli's Carrot Cake Cookies

Kids, today I want to talk to you about Bugs Bunny’s favourite 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, so today’s cookie contains carrot, which are way more sensual than say, a cucumber or zucchini because of the…crunch.

I know you thought I was going to say something else, something naughty. Or maybe you’re scratching your head thinking WTF? A vegetable? A vegetable in a cookie?

Oh, HELL YEAH! I say HELL YEAH because I’m vegetarian and because well, beside carrots being crunchy, these cookies contain BUTTER and butter goes so well with carrots.

Actually, carrots go so well with lots of things. 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 in cookie form because these cookies are basically tiny little bits of carrot cake heaven. And they are MY GIFT TO YOU!


Carrot Cake Cookies

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 tablespoon 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.