I’m not the biggest fan of carrot cake. But when I saw these adorable creations, I willfully took up the challenge. And with that little step, I fell in love. Small and petite, yet packed with flavor, these little love bites will forever be in my heart. Make them for a birthday party or luncheon, or gift them to the ladies at Mah Jongg, like I did.
- 2 cups flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tsp cloves (or ginger)
- 1/2 tsp nutmeg
- 1/2 tsp salt
1/2 cup butter, at room temp1/4 cup butter and 1/4 cup applesauce
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 2 cups carrots, grated
- 8 oz. cream cheese, at room temp
- 1 cup powdered sugar
- Preheat oven to 350-degrees (high altitude areas: 375-degrees)*
- Mix all dry ingredients into a large bowl.
- In a second bowl, cream the butter and sugars until light and fluffy (4 minutes)
- Add eggs to butter mixture; stir in vanilla.
- Combine the two bowls and beat until combined (don’t over-mix!)
- Fold in carrot shreds.
- Chill for one hour.
- Line cookie sheet with parchment and drop batter in small, half-spoonfuls.
- Bake for 10-11 minutes.
- Let sit on warm cookie sheet for 5 minutes before transferring onto a rack to cool completely.
- Beat frosting, using cream cheese warmed to room temperature.
- Once cookies are cooled, make little sandwiches and stack onto a pretty plate or cake stand (these beauties need a pedestal, after all!).
- Enjoy immediately (within the day)… they weren’t nearly as good the next day. I’d probably freeze half next time.
Like where we live, at almost 5,000 ft above sea level!