5 Jul 2014

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.

In other news: anybody else heard of Boiler Room? UGH IT IS AMAZING. Basically the authority of underground DJ music. I could listen to the different bumpin' sets all day- oh wait. I do. Solo dance party in room? Done. That was my workout. Dancing is the best kind of therapy; I always walk (read: boogie) away with sweat dripping off my smiling face. Musical medication. Is it just me or am I really funny today? Hmm... I think I am just in a good mood because I have been jamming to the grooviest tunes since rising. Okay - make these cookies. Love me (You KNOW I already love you, baby). Peace out for now.


CARROT CAKE COOKIES with LEMON CREAM FROSTING

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) 
1 teaspoon vanilla extract
Pinch Himalayan salt (optional) 

Frosting:
1 cup cashews 
Juice from 1/2 lemon
1 tablespoon maple syrup (optional) 
2 tablespoons coconut oil (optional) 
Water, as needed 

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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22 comments:

Megan Wall said...

When I'm not craving chocolate (which is a rare occurrence but hey it happens) my mind instantly flutters to carrot cake! I love your carrot cake recipe, even my carrot cake hating friends loved YOUR carrot cake! These look scrumpumpumptious. Will make.

P.S. just made the deep dish chocolate peanut butter ice cream cake outta your cookbook. Waiting soooo impatiently for it to freeze up!

So much love.

June Baby said...

Those look amazing! Carrot cake in cookie form = genius :)

Kari said...

I have made a variation of your carrot cake and loved it. I can't wait to give these cookies a try :)

Anonymous said...

Definitely going to try these! Yet to make your carrot cake - do you think shredded carrots would work with that too, rather than chopped?

Also, you mention oats as low-fat alternative. Do you believe in cutting back on fats - even healthy ones? Interested to know your thinking on this...xx

alittlebitmoregreen said...

I love carrot cake! I must run out and buy cashews immediately!!!

Emily von Euw said...

@anonymous - Yes shredded carrots would work :) I think we all need healthy plant-based fats from nuts, avocado, etc. in out diet, but personally I feel best when I don't eat TOO many :) I think ppl should experiment and find the way that makes them feel best - whether that is hight fat or low fat! x

Heather McClees said...

Insanely awesome- definitely a winner! Love the lemon with the carrot too. So refreshing!

The Vegan Cookie Fairy said...

Carrot cake cookies? Genius!! :)

Sam @ Baking Made Easy said...

Simply The Best! I love carrot cake!

Charlene @ That Girl Cooks Healthy said...

Honestly, these carrot cake cookies look SO divine.

One love said...

These look delicious, great job on your up and coming book...Sending green love to from Las Vegas have a great day...H.mom

Anonymous said...

Super random, but I was wondering..what do you use for deodorant? I've tried a couple natural ones and haven't liked them. I heard some people just use lemon slices?

The Yogi Vegetarian said...

Yummy! These are now on my must-try list :)

screwdestiny said...

These look scrumptious!

I'm a little confused as to what to do with the carrots though. In the intro you mentioned carrots being shredded into strands instead of grated, which makes me think of long, thin carrot pieces. What is the best way to do this? I was thinking of maybe using a vegetable peeler, but was wondering if there's a better way to do it.

Emily von Euw said...

@screwdestiny - I just used a large cheese grater (how ironic)

Laura Bucci said...

I have been tricking my boyfriend into eating raw vegan a few times a week, and so far the experiment has been successful! I was frustrated that I ran out of recipes, and then I discovered your site. 'Love' isn't a strong enough word to describe how I feel about This Rawsome Vegan Life! You are incredible! Please keep blogging :-)

Thalia @ butter and brioche said...

Yum! looks awesome. love that they're raw. definitely a recipe i will be trying - but might try using agave instead of maple syrup? thanks for the ideas.

Emily von Euw said...

@Thalia @ butter and brioche - of course ;)

Kirly-Sue said...

I can't wait ti try these carrot cookies, they look so yum. Thanks for sharing :0)

Twitter - @KirlySueKitchen

BlissfulBritt said...

sweet goodness! Like, I ate tem for breakfast :) thanks for all the brilliant recipes and keep em coming!

tasha said...

Do you have to use raisins in this recipe.. Can i omit them completely or should i substitute?

Anonymous said...

these were so easy to make! took me literally 10 minutes! :)