CARROT CAKE COOKIES with LEMON CREAM FROSTING

CARROT CAKE COOKIES with LEMON CREAM FROSTING
CARROT CAKE COOKIES with LEMON CREAM FROSTING
Ever since enjoying all the amazing food and people at Eternal Abundance's raw potluck last week, I have not been able to get one dish someone brought off my mind. They were carrot cake cookies with cashew cream cheese frosting, and they were heavenly. I have made raw vegan carrot cakes before. In fact, they are my most popular recipe! So it's not like the idea is new to me. Yet something about these cookies was special. I realized it was that the carrots were shredded into strands, not simply grated into crumb-sized pieces. This inexplicably excited me and I have not been able to stop thinking about them since; so today I made them for you (okay... they're mostly for me (and my partner) (brackets on brackets) (bracket inception) (I will stop now)). I don't know why such a simple difference would have such an impact on the deliciousness of the recipe but I think it may be because it gives you a heartier bite. You have to chew, like a real cookie! It adds more texture, and makes for a more interesting cookie experience overall. Yes, a "cookie experience". We're getting snobby. Let's come back down to the chill level and just enjoy these orange bad boys together... they taste UNBELIEVABLE. I don't know why on earth anyone would eat a cake with white sugar, processed cream cheese from a package, or even baking soda; when you know you can make an even tastier version from WHOLE FOODS! Nobody gets hurt, you get healthy, the world gets better. All because of these cookies. They are chewy, sweet but not too sweet, and bursting with flavour because they are mostly just straight up carrots. The frosting isn't even necessary but who can REALLY say no to raw vegan lemon cashew cream? The answer is: no one I have ever met. I could eat these for days. I plan to. The recipe makes 12 large cookies, and you will probably have leftover frosting. This will not be an issue. Make sure to spice them right! I think nutmeg is the magic ingredient in these, but cinnamon is equally important. If you don't want to add more than a couple tablespoons of coconut oil or maple syrup in total, you can substitute them with water, or leave them out entirely (see my notes in the ingredient list). Having said that, I have them listed for a reason. They make the flavour and texture top notch. I also gave rolled oats as low fat alternative to cashews in the cookies. See? I got your back.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 1
vegan vegetarian white meat free gluten free red meat free shellfish free dairy free pescatarian
  • 1 teaspoon vanilla extract
  • frosting:
  • juice from 1/2 lemon
  • cookies:
  • 2 cups shredded carrots 
  • 1 cup cashews or rolled oats
  • 1 cup raisins 
  • heaping 1/2 teaspoon cinnamon powder
  • heaping 1/2 teaspoon nutmeg powder
  • 2 tablespoons coconut oil (or water) 
  • 2 tablespoons maple syrup (or water) 
  • pinch himalayan salt (optional) 
  • 1 cup cashews 
  • 1 tablespoon maple syrup (optional) 
  • 2 tablespoons coconut oil (optional) 
  • water as needed 
  • Carbohydrate 2.55935 g
  • Cholesterol 0 mg
  • Fat 0.00252 g
  • Fiber 0.0940000014007091 g
  • Protein 0.09182 g
  • Saturated Fat 0.00042 g
  • Serving Size 1 1 Recipe (28g)
  • Sodium 0.613 mg
  • Sugar 2.46534999859929 g
  • Trans Fat 0.001512 g
  • Calories 18 calories

To make the cookies: put the cashews or rolled oats in a food processor and pulse until they become powder. Add the rest of the ingredients - except the carrots and raisins - and process into a thick wet mixture. Add the raisins and pulse a few times until you have them incorporated, but still have some whole raisins. Throw this mixture into a large bowl with the carrot shreds and mix with a wooden spoon until it all sticks together. Form into cookies and place in the dehydrator, or use your oven at it's lowest temperature. I "baked" mine at the lowest temperature (200 degrees) in my convection oven for about 2 1/2 hours. To make the frosting: blend all the ingredients together until smooth, adding the water as needed to get the texture you want: thick and creamy! Refrigerate overnight, then frost your cookies and enjoy! 

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