Remember those cookies I made for my cream cheese frosting? Well, you can stop wondering about them.
I know this is the time of year that pumpkin flavored everything is everywhere. Coffee, cookies, bread, muffins, oatmeal, stew, candles, air fresheners…. You get the idea. Don’t get me wrong, pumpkin is awesome. I have a whole shelf in my closet dedicated to my stock of pumpkin. But it isn’t the only fall produce that deserves some love.
Carrots are a really versatile vegetable. Kind of like pumpkin, they do well in sweet and savory dishes. While I do love a good carrot soup or stew, carrot cake is where it’s at for me.
These carrot cake cookies are more of a breakfast type cookie because they aren’t super sweet. You can make it a little more decadent by turning it into a cream cheese frosting and carrot cake cookie sandwich. Believe me, it’s delicious.
Leave the frosting off and you have a healthy breakfast cookie that’s lightly sweetened with raisins and a little maple syrup. A cookie for breakfast? Now that’s the dream!
Carrot Cake Breakfast Cookie
- 1 cup regular oats, not instant
- 1/2 cup coconut flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tbsp flax
- 3 tbsp water
- 1/4 cup raisins
- 1/3 cup coconut oil
- 2 tbsp maple syrup
- 1 cup shredded carrots
- Preheat the oven to 350 and line a baking sheet with parchment paper or a Silpat. Mix the flax seed and water together and set aside.
- Combine all the dry ingredients in a bowl and set aside.
- In a food processor or blender, combine the raisins and coconut oil until you have a smooth paste. Add the shredded carrots and pulse a few more times.
- Add the dry ingredients to the carrot mixture and pulse until everything is mixed together.
- Scoop out about a tablespoon or so and slightly flatten them into discs and place on the baking sheet.
- Bake for 10 to 15 minutes until the cookies are slightly brown around the edges. Let them cool on the sheet for 5 minutes and then transfer to a wire rack to cool completely.
That’s it! Keep them in an airtight container and they should last about a week, longer if you put them in the fridge.
Do you have any fun plans for this weekend? Adam and I are headed to Brazil (Indiana, not the country) to spend some time with his folks at the covered bridge festival. It will be nice to spend time with family and just relax!
My birthday is on Halloween. I think because I was born right in the middle of fall, the love of all things fall is sort of woven into my genes. Usually for my birthday, my mom would make spice cake or carrot cake and one year I think she made a hummingbird cake…. but I could be wrong about that one. Anyway, the cakes that she made would beg for cream cheese frosting and that was just fine with me.
I love cream cheese frosting. Most other frostings are WAY too sweet and I can only take a few bites before I start to get nauseated. But cream cheese frosting? Skip the cake and get me a spoon. It’s a little sweet, a little tangy, and all delicious.
I haven’t had cream cheese frosting in years because it’s basically cream cheese, butter, and sugar. Since I don’t do dairy or refined sugar anymore, cream cheese frosting isn’t really at the top of my list of things to eat. With fall baking underway, I thought it would be a good time to try recreating this frosting without any dairy or refined sugar. Lucky for me, it wasn’t that hard to do! Just a few ingredients, a little planning ahead, and you have a delicious cream cheese frosting that is ready to top carrot cake or any other fall favorite.
Oh, and if you think it’s easier to just grab a tub of cream cheese frosting at the store? Think again. Not only is it full of chemicals, sugar, and preservatives, but it doesn’t actually contain any cream cheese…. Explain that one to me! Do yourself a favor and make this simple, dairy-free frosting without the high price and chemicals.
Cream Cheese Frosting
- 1 cup raw cashews, soaked overnight
- 2 tbsp lemon juice, 1 more if you like a tangier frosting
- 1 tbsp maple syrup
- 2 tsp vanilla extract
- 1/4 cup water
- 3 tbsp coconut butter NOT coconut oil
- Drain and rinse the soaked cashews and place in a blender or food processor. Add the lemon juice, maple syrup, and vanilla extract. Pulse a few times until the cashews are broken up into little pieces.
- Add the water and blend the cashews until you have a smooth cream. Add the coconut butter and blend to combine everything. Taste and see if you need to add more sweet or more tang.
- You can use the frosting right away or store in an airtight container in the fridge for up to a week. If you do store it in the fridge, take it out 20 minutes before you want to use it to let it warm up a bit.
To test out the frosting, I made some carrot cake cookies. Because if you have frosting you have to have cookies right? I just threw some things together and the cookies actually turned out pretty good. I’m going to tweak them a bit and then put them on the blog so you can enjoy your homemade frosting!
I’ll have a new recipe for you on Friday and then Monday I hope to do a recap of the awesome wedding weekend! It was a great time and I am so happy for the new Mr. and Mrs. Meyers!
I’m really making myself a hypocrite by saying I’m not a baker and then giving you two dessert recipes in a row. Oh well, I think you’ll forgive me once you try these! My biggest struggle with this recipe was what to call it. They have the texture of a fudgy brownie, but don’t have any chocolate. It’s a lot thinner than a brownie or blondie, but it’s not really a bread either. What I do know is that they taste like fall and the frosting adds a nice creamy/salty touch to the sweetness of the blondie. You can also make these into mini muffins which are great to share at your Halloween party or make a batch for me for my birthday!
Frosted Pumpkin “Blondies”
For the blondies
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup maple syrup
- 1 tbsp molasses
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed (buy whole flax seeds and grind them at home)
- 4 tbsp water
- 3 tbsp brown rice flour
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/4 tsp baking soda
- 1/4 tsp salt
For the frosting
- 1 can full fat coconut milk, refrigerated (do NOT shake the can, just put it in the fridge)
- 1 tbsp maple syrup
- 2 tsp molasses
- 1 tsp cinnamon
- 1/4-1/2 tsp salt
1. Preheat oven to 350. Mix 2 tbsp flaxseed and 4 tbsp water in a little bowl and place in the fridge while you assemble the rest of the ingredients.
2. In a medium bowl, combine all the dry ingredients and whisk together. In a separate bowl, mix the pumpkin, maple syrup, molasses, and vanilla extract.
3. Add the dry to the wet and mix well. Once everything is combined, add in the flaxseed mixture and mix well. Pour the batter into a greased 9×9 pan or mini muffin tin and place in the oven. Bake for 25-30 minutes. Remove and let cool on a rack for at least 5 minutes.
4. While the blondie is baking make your frosting. Take your can of coconut milk and open it from the BOTTOM and scoop out only the solid parts. Add the rest of the frosting ingredients to the coconut cream and either with an immersion or hand blender, blend all the ingredients until smooth and fluffy. It will be a little runny, but just place the frosting in the fridge for 10 to 15 minutes to firm up.
5. Once the blondies are completely cool spread a decent amount of frosting on top. Cut into slices and enjoy!
Keep the leftovers, if there are any, in the refrigerator. I really like the combination of the salty/sweet frosting and the spicy fall-like flavor of the blondie. It’s a great treat for your Halloween party or even for Thanksgiving. I hope you have a spooktacular Halloween and an excellent weekend. Now I’m going to go enjoy these pumpkin blondies and my birthday!