Carrot Cake Oatmeal Cookies #SundaySupper

Carrot Cake Oatmeal Cookies

I’m redesigning my room.  Or maybe just designing it for the first time.

It’s something I’ve thought about and been meaning to do and now I’ve finally taken the plunge.  Well, we have; it’s pretty much a team effort.

Dad is painting the room.  It’s purple-y pink and glorious.  It’s really impossible to love two paint colors more than I love these.

Carrot Cake Oatmeal Cookies

Now it’s time to order the furniture and wait for it to be delivered.  After searching in stores and online, I’ve finally settled on some goodies from Restoration Hardware.  And I only visited the store three times and the website oh about fifty.

It feels sooooo good to be doing something, making progress, creating change.  But it is a lot of work.  Like a lot.

Carrot Cake Oatmeal Cookies

Moving things around, measuring, mapping out, cleaning, generally hustling and organizing and trying to find things when they are all over the place and none of those places are their normal positions.

Really, I shouldn’t complain though, because I think painting is a lot harder than Dad remembered.  It’s slow and tiring.  And yet, he’s determined to paint more rooms, which is kind of super jump up and down exciting, even though I still want to move far, far away from here.  Oh yeah, #CaliforniaDreaming.

But I mean, what’s not to love about pink and purple paint and new furniture and soft bed linens and happiness and sunshine and butterflies?

Carrot Cake Oatmeal Cookies

Okay, maybe I got carried away there.  We’re talking about paint and furniture not agents and book deals.  But still, with some sunshine and warmer temperatures, happy dance may be my new permanent position.

Oh, and lots of Carrot Cake Oatmeal Cookies.  You don’t even have to feel that bad about eating these cookies.  They’re loaded with carrots, raisins, dried cherries, coconut, oatmeal, and coconut oil.  They are soft and moist with a subtle spice and taste even better than they smell.

Really, though, that needs to be the finishing touch for my room.  Carrot Cake Oatmeal Cookie Candles.  Someone needs to get on that ASAP!

Carrot Cake Oatmeal Cookies

Carrot Cake Oatmeal Cookies #SundaySupper

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 15 cookies

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
1 tablespoon ground cinnamon
1/3 cup coconut oil, melted and cooled slightly
½ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 heaping cup shredded carrots
1 cup old fashioned oats
½ cup raisins
½ cup dried tart cherries
½ cup sweetened coconut flakes or chips

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
  2. In a large bowl, cream coconut oil with sugars until combined. I did this by hand, and it’s super easy – no need to pull out the mixer! Beat in the egg and vanilla.
  3. Add the flour, baking powder, salt, and cinnamon and stir to combine. Add the carrots, oats, raisins, cherries, and coconut and stir until well distributed.
  4. Take about golf ball sized portions of dough and place them on the baking sheet, spreading them out as much as possible. Bake for about 19 minutes, until mostly set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 5 days or in the freezer, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.

Notes

Recipe adapted from Two Peas and Their Pod

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http://piesandplots.net/carrot-cake-oatmeal-cookies-sundaysupper/

Don’t forget to check out the other Sunday Supper recipes! Thanks to Anne from Simple and Savory for hosting!

BREAKFAST

CAKES, PIES, AND SWEETS

COOKIES AND BARS

Main Courses

Pastas

Seafood

Veggies and Sides

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Carrot Cake Sheet Cake #SundaySupper

Carrot Cake Sheet Cake

I’m a big fan of planning everything out. Like everything. My day is scheduled nearly down to the minute almost every day. I know what time I’m waking up and exercising and blogging and eating dinner. I know what I’m having for dinner and when I’m going to the store. Or the mall. I have it all neatly organized in my head.

And then things happen. Bad things. Very bad, schedule ruining things. Things that throw my entire day off track and send my brain searching for ideas of how to regain control.

Carrot Cake Sheet Cake

Like the other day when I had it in my head I was going to eat dessert. A freshly made, cupcakey dessert with fluffy, silky smooth frosting. Cupcakes from a cookbook I’d just received from a well-known baker. And then I made the cupcakes and knew the batter wasn’t quite right. Okay maybe not right at all is more like it, but I went ahead and baked them off. Thankfully I put foil under the cupcake tin or the day would have gotten a lot worse.

The cupcakes didn’t rise. Instead, they kind of like . . . melted. And oozed all over the place. I baked them longer than the stated time. When they were still raw and gross, I have up.

Carrot Cake Sheet Cake

But I had that image of cake and frosting in my head and I couldn’t let it go. Nothing in the freezer met the criteria. Though I didn’t really have the time or energy, I had to make something else. After scouring my bookmarks, I settled on a single layer carrot cake from The Kitchn.

I mean carrot cake. Yum! And The Kitchen. Yay! I knew . . . okay my confidence was shaken, so I hoped, that it would turn out spectacularly. And it did. I kind of devoured a huge piece of this cake and loved every second.

Carrot Cake Sheet Cake

It was easy to make and made with all pantry staples, making it a great recipe to make without any preparation and also making it easy on the wallet, the theme of this week’s Sunday Supper. There’s not need to run to the store for crème fraiche or some other specialized ingredients. Nope. Just take a trip to your pantry and refrigerator and get to baking!

You will thank me once you do. This fluffy cake is so moist and has that classic slightly spiced flavor we have all come to expect from carrot cake. And the frosting. Oh my, the frosting. Creamy, melt in your mouth frosting with tons of vanilla bean seeds. I had to splurge on those because I don’t think cream cheese frosting is the same without them, but plain old vanilla extract will work just fine. So maybe for once I’m kind of glad my plans didn’t work out.

Carrot Cake Sheet Cake

Carrot Cake Sheet Cake #SundaySupper

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 12 generous servings

Ingredients

Cake

2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

4 large eggs

1 teaspoon pure vanilla extract

¾ cup canola oil

1 cup granulated sugar

4 cups freshly grated carrots

Frosting

½ stick unsalted butter, room temperature

8 ounces cream cheese, room temperature

2 teaspoons vanilla bean paste or pure vanilla extract

3 cups confectioners’ sugar

Instructions

Make the cake. Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan.

In a medium bowl, stir together flour, cinnamon, baking powder, baking soda, and salt.

In a large bowl, stir together vanilla, oil, and sugar until well combined. Alternately add the flour mixture and eggs to the sugar mixture, beginning with the flour and ending with the eggs, doing 3 additions of each. Mix until well combined. Stir in the carrots.

Pour the batter into the baking dish and smooth into an even layer. Carefully bang the pan on the counter a couple times to release any air bubbles. Bake for 25-35 minutes, until the cake has puffed, is golden brown, and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in pan.

Make the frosting. Beat the butter and cream cheese together using a hand or stand mixer until light and fluffy. Add the vanilla and confectioners’ sugar and beat until creamy and fully incorporated. Taste the frosting and see if you want to add any more sugar.

Spread the frosting on top of the cooled cake, cut into pieces, and serve. Cake may be stored in the refrigerator in an airtight container for up to 3 days.

Notes

Recipe adapted from The Kitchen

http://piesandplots.net/carrot-cake-sheet-cake-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Scrumptious Mains (Breakfast and Dinner)

Satisfying Sides

Sweet Treats

Sips, Spreads, and Snacks

 

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.



Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Carrot Cake Sandwich Cookies #SundaySupper

Carrot Cake Sandwich Cookies

Happy Easter! Easter is one of my favorite holidays. In fact, it might be my favorite (don’t tell Christmas!). Yeah Christmas has lots of presents, but it’s in the middle of winter. Yuck! Easter means spring is here. The days are longer and the sun shines more. The daffodils are up and the grass is greener. I love to hear the birds sing. Oh, and I bet one of our backyard bunnies will make an appearance. They are giant – almost the size of cats. They always make me smile 🙂

Candy is pretty stellar at Easter too. So many holidays are all about chocolate, but not Easter. I am stocked up on jelly beans from now to eternity. I even got an Easter basket. Thanks, Mom and Dad!

Carrot Cake Sandwich Cookies

I’ll be spending today coloring eggs, baking a little, hopefully taking a walk (it’s supposed to be 70!), spending time with my parents, and just trying to relax. After all, that’s the best thing about any holiday: taking a break.

Carrot Cake Sandwich Cookies

Carrot cake is another awesome thing about Easter. I’m not sure how the two became so connected but you pretty much can’t have one without the other. These Carrot Cake Cookies are a fun, easy twist on the traditional layer cake. They really do taste just like carrot cake too! Dad proclaimed them his favorite thing I’ve made. The soft, lightly spiced cookies are delightful, especially with the pop of flavor from the raisins. I sandwiched them with traditional vanilla buttercream, but cream cheese frosting or even vanilla ice cream would be killer. Fill them however you like, or don’t fill them at all. It’s up to you! You won’t want to wait for next Easter to make them again!

Carrot Cake Sandwich Cookies

Carrot Cake Sandwich Cookies

Makes 24 cookies, 12 sandwiches

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoons ground ginger
1 cup old fashioned rolled oats
2 sticks unsalted butter
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup shredded or flaked unsweetened coconut
2 cups grated carrots
1 cup raisins

In a medium bowl, stir together flour, baking soda, baking powder, salt, cinnamon, ginger, and rolled oats.

In a large bowl cream butter and sugars until light and fluffy. I did this by hand but a hand or stand mixer would work as well. Mix in the vanilla. Add the eggs and mix until once again light and fluffy.

Add the flour mixture and stir until just combined. Add the coconut, carrots, and raisins and stir until evenly distributed. Chill dough in the refrigerator for at least 1 hour and up to overnight.

When ready to bake the cookies, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Scoop the dough onto the sheets, spacing them as far apart as possible. They will spread and may run into each other during baking, but that’s okay. Bake for 15-20 minutes, rotating halfway through, until cookies are mostly set. Cool cookies completely on trays. Once cool, serve or sandwich with frosting. Store unfilled cookies in an airtight container at room temperature for up to 3 days, while filled cookies will need to be stored in the refrigerator. Filled or unfilled cookies may be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.

Recipe adapted from Cooking Channel

Don’t forget to check out all the other Sunday Supper dishes!

Breakfast/Brunch

Appetizers:

Savory and Sweet Breads:

Sides and Salads:

Main Dishes:

Desserts:

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

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