Okay, time to focus.
Easter is next weekend. I'm sure a lot of you will have some kind of carrot dessert on the menu. I made something a little different this year, a unique carrot cookie.
They are made with baby food carrots. Most of the baby food carrots I looked at have carrots and water in the ingredients, but one brand was carrots only. Look for this Beech Nut Just Carrots and if you can't find it, you could always cook fresh carrots and mash them.
You might also like:
Carrot and Zucchini Bars
Shortcut Orange Butterflake Rolls
Orange Cream Fruit Dip
Carrot Cookies with Orange Cream Cheese Frosting
1 c. sugar
*1 c. Beech-Nut baby food carrots (about 2 1/2 4.25 oz. jars)
1 tsp. vanilla
1/4 tsp. almond extract
2 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
*I used Beech-Nut Just Carrots. This brand does not add water to the carrots. If you can't find this brand, then try cooking fresh carrots and mashing them.
Orange Cream Cheese Icing
1/2 c. unsalted butter, room temperature
4 oz. cream cheese, room temperature
grated zest of 1 orange
1/2 tsp. vanilla
pinch of salt
3 1/2 c. powdered sugar
1-3 Tbl. fresh orange juice
Cream together butter and sugar until light and fluffy. Mix in the egg and then the carrots, vanilla and almond extract. Add the flour, baking powder and salt and mix until just combined. Cover bowl with plastic wrap and refrigerate for at least 30 minutes. When chilling time is over, drop spoonfuls of dough onto a lightly greased cookie sheet, about 3/4 - 1 Tablespoon dough per cookie. Bake at 350 degrees for 10 minutes. Remove to a wire rack and cook completely. Top with frosting.
Orange Cream Cheese Icing: Cream together butter, cream cheese, orange zest, vanilla and a pinch of salt. Add one cup of powdered sugar and mix until combined. Add remaining powdered sugar, adding orange juice as you go to reach desired creamy frosting consistency.