How to Make Incredible Carrot Cake Cookies

hi friends welcome to my kitchenI am especially excited about today’srecipe it’s very nostalgic for me and ithappens to be perfect for spring so whenmy Nana was alive we used to go up forSunday dinner quite often and she wouldalways make cooked carrots and no onereally ate him and so after dinner shewould mash up the carrots and make whatshe called carrot cookies and they wereone of my absolute favorite desserts andthey remind me of her home and her andanyway when she passed away when my momwas going through all her recipe filesshe took out some of our favorites andframed them just you know the familyfavorites and gave him to all thegrandkids and I got carrot cookies sothis recipe has a lot of meaning for meand I hope you’ll try it out don’t bescared of the carrots it doesn’t tastelike vegetables it’s absolutelydelicious and I cover it with an orangeglaze so technically it’s healthy rightthat you got your vegetable and you haveyour fruit so anyway so I’ve got in herewhat I’ve done is I have boiled somebaby carrots you can also use regularcarrots just peel and chop them boilthem until they’re nice and soft and I’mgoing to mash them with a hand mixeruntil I have a cup of mashed carrots allright so I’ve got my hand mixer just I’mjust doing them right in the pan it’seasiestyeah you’re gonna get pieces go flyingnuts normal you could definitely do thisin a blender that would work – is therea little tricky to get mass just keepworking with them[Applause]think they’re good and I am just goingto spoon out a cup of these packs packthem down into your measuring perfectall right like that okay set those asideand we are ready to make the batter okayso we are going to start with 3/4 of acup of sugar 3/4 of a cup of shorteningmix that togetherokay then I’m going to add one egg 1teaspoon of vanillaand my one cup of the cooked mashedcarrotsand this gives the dough such a nicepretty colorokay I’m gonna scrape down my bowl atthis point and my either get right downto the bottom of this make sure this isfully incorporated before adding the dryingredientsperfect for the dry ingredients we need2 cups of all-purpose flour where dothey put my cup Singh there it is – andI need 2 teaspoons of baking powder and1/4 teaspoon of salt and that’s it we’regonna get this mixed together[Applause]350 degrees these will go in the oventhey cook pretty fast only like sevenminutes they’re a little tricky to workwith this isn’t like a stiff cookiedough like you normally expect like withchocolate chip cookies or rolled cookiesa little softer so there’s two thingsyou can do I like to line it withparchment you can spray it with cookingspray though and what I’m going to do isyou can either just get like a spoonfulkind of round it off a little and you’rejust gonna kind of spoon it on thesedon’t spread very much in the oven Iactually just a little more to this oneand these are like a cakey cake texturetype they’re really soft they’re reallyfluffy you can also get an ice creamscoop and just scoop them out which isactually a lot easierI haven’t done a very good job ofspreading these out that’s okayall right that will do and I’m gonnajust kind of Pat them down a little bitshape them there we go okaythese are gonna go in a 350 degree ovenI think I already said and I’m gonnacheck about six minutes I always check aminute or two early okay now I’m goingto show you the orange glaze that willgo on top of these carrot cookies youprobably only need one orange maybe twoI have about a cup and a half ofpowdered sugar here and I’m going tozest one orange make sure you don’t getdown to the white part that’s bitterjust want to scrape two or three timesand turn it okay that’s gonna go rightin to the powdered sugar then I’m gonnatake those oranges just slice them upyou’re going to add just enough orangejuice to make a glaze if you want itthinner and more runny add more if youwant it sick I like it a little thickerI’ll show you why I’ll put on this onthe cookies and you’ll see so I’m justgonna just do a little bit of juicelittle goes a long way you’re gonnastart with that if you find that yourglaze you made it too runny just addmore powdered sugarwhich I actually did I haven’t too muchto do so sad more powdered sugar therethat’s gonna be perfect okay I have mycookies here don’t ice them whilethey’re super hot let them cool for fiveminutes but you still want to ice themwhile they’re warm let me just show youthe bottom the bottom is just barelygolden brown so when I’m testing fordoneness I’ll just kind of gently try topick one up and see the bottom and I’llknow it’s finished but you can see howthey’re still puffy and cake like andthey’re so so good so while they’restill warm I’m just gonna get a littlebit of this orange glaze and place itright on top and it will just kind ofrun down the sides and talk about theperfect spring cake a spring cookieeveryone does carrot cake in the springbut I don’t know if a lot of people knowabout these carrot cookies and theymight be one of my favorite mybirthday’s in the spring so my Nanawould make these for me for my birthdaywe’d have Sunday dinner it’s alwaysright around Easter and she would makethese on my sent special birthday Sundaydinner so this recipe will make abouttwo dozen cookies just depending on howbig you make your how big is scoopedthem outyeah so I think I need to break into oneof these it tastes likeoh yeah definitely no cell Jeff I’m soglad you could be here with me today Ihope you’ll try this recipe and I’d loveto hear your feedback on how you likedhim and I hope you’ll subscribe to mychannel to see lots more content likethis[Music]