Fudgy Carrot Cake Cookies

 

Today's post is going to be short.

 

All you need to know will be summed up in the next 10 words.

 

Fudgy

 

Carrot Cake

 

Cookies

 

Whole Grain

 

Dairy Free

 

90 calories

 

 

These are amazing little cookies!  They are super soft, more so than my average cookie, which is why they earned the word fudgy in their title (an award usually given to brownies only!)

 

But they are still chewy, because we've got equal amounts of oats and whole wheat stirred in. 

 

And they are dairy free, because of two things.  One, coconut oil and applesauce in place of butter.  Two, enough cinnamon and spice to eliminate the need for baking chips.

 

Bam.

 

My whole family gave me so much flack over these.  I mean, you should have heard the fuss. 

 

"Don't tell me you are putting veggies in a dessert?  Seriously?"

 

Yes, seriously, because this doesn't taste like veggies.  This has 3/4 cup of brown sugar, relax.

 

And I'm not exaggerating when I say every single member of my family liked them.  From my Dad to my Mom to Luke to Abigail.  That is saying something.  You really don't taste the carrots, they just add moisture and texture.  What you do taste is the cinnamon.  And the chewy oats.  And that wonderful brown sugar.

 

Oh, and let us not forget that these cookies will not break the bank when it comes to your diet.

 

Note: I am not on a diet, but these recipes are most popular on Pinterest, so I make them.  Just for all my friends who will have questions after this goes live ;)

 

However, if you want a treat that will fill you up, satisfy your sweet tooth, and be ready in 30 minutes - all for 90 calories a cookie? 

 

Then this is for you.

 

 

 

Fudgy Carrot Cake Cookies (whole grain, dairy free)

Recipe Source: The Sweet {Tooth} Life.  Adapted from Averie Cooks

Yield: 20-22 cookies

 

1/4 cup coconut oil, melted

1/4 cup unsweetened applesauce

1 teaspoon vanilla

1 egg

3/4 cups brown sugar, packed

1-1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/2 teaspoon baking soda

pinch salt

1 cup whole wheat flour

1 cup old fashioned oats

3/4 cup carrots, grated, loosely packed

 

Preheat oven to 350.  Lightly grease cookie sheet.

Whisk together melted coconut oil, applesauce, and vanilla.

Beat in egg. 

Stir in brown sugar, cinnamon, nutmeg, ginger, baking soda, and salt.

Add flour, stir until combined.

Add oats and carrots.

Scoop onto baking sheet and place baking sheet in freezer for 10 minutes.

Remove from freezer and flatten tops of cookies slightly.

Bake for 10 minutes.

Let cool before serving. 

 

{Carrot, Cranberry, and Walnut} Snacking Cake

When my grandma was taking meal requests (for when Rebekah was born) I immediately asked for this and bless her, she made me an entire 9x13 pan. And I ate it all. By myself. I live with some challenged people, obviously, because they don't like this.

It's called Snacking Cake, but to me, that does NOT do it justice.  Look at everything in it!  Surely, there is a better name. But snacking cake it was, snacking cake it will remain. I just added a little to the beginning to help everyone know how wonderful this is ... since you need to know. 

 

Reasons why you'll like this:

It's chock full of texture! (cranberries, raisins, and walnuts)!  

Its got the bright and fresh addition of orange juice. 

It's moist, thanks to the shredded carrots and apples. 

It's dense, my favorite texture, but not dry (see above) and sustaining since there is two cups of quick oats. 

In a nutshell, it tastes incredible but is still really healthy!

Should I tackle this subject of healthy?  I think I will ... Prep for my persuasive essay on dieting. 

In this season where gluttony can be justified, there is a big push for healthy options.  It is important to take care of our bodies, no question, but I feel this idea of healthy can be all consuming.  It gets in our heads.  We become obsessed with making the healthiest decisions all the time and any slip up leads to guilt and disappointment.  Also, we become "better" when we are healthy. But I think there is a difference between feeling better physically and feeling better about ourselves mentally. Like, I feel good about myself when I buckle down and run in 40 degree weather.  My body just feels better. However, I don't feel better about myself compared to other people because I ran.  I don't think it is bad to run or to stay in shape, I do think it is bad when it becomes something a person has to do to feel good about themselves.  

More often than not, I see the idea of healthy being chosen not because a person wants to be healthy, but because they want to be skinny. 

They diet not so that they can enjoy their grand kids or lower their blood pressure, but because they want to fit in with the runway models. Granted, I'm not exposed to the older generation, so healthy is different based in your age. But the prevalent feeling is "I'm not pretty enough, let's lose some weight."  

That's not healthy!  That's skinny - and there is a big difference.  That's my biggest deal with dieting; it's goal is usually skinny, not healthy. 

This season is full of large meals and lots of food. There are all sorts of "stay skinny" plans and tips, but to me, that takes the joy out of Thanksgiving. Enjoy your pie, but enjoy your veggies and snacking cake, too. Moderation is great, but a good mindset is best.  

Snacking Cake

Recipe Source: Recipe from my Grandma
Yield: 16-24 servings
 

2 cups flour 

2 cups quick oats 

1-1/2 cups sugar 

2-3/4 teaspoon baking powder 

1/4 teaspoon baking soda 

1/8 teaspoon salt 

3 eggs 

1 cup orange juice 

1/3 cup coconut oil, melted *

2 medium carrots, shredded 

2 medium apples, peeled and shredded 

1 cup each; dried cranberries, raisins, and walnuts 

Combine first six ingredients in a large mixing bowl. In a small bowl, whisk eggs, orange juice, and coconut oil together. Pour wet ingredients into dry and stir until combined. Fold in carrots, apples, cranberries, raisins and walnuts. Pour into a greased 9x13 pan. 

Bake at 350 for 40-45 minutes or until toothpick inserted comes out clean. 

* Do not worry about there being any coconut flavor!  Coconut oil is just a healthier oil option that really doesn't taste like coconut. Also, I know some readers do not have coconut oil, so you can sub vegetable oil if desired. 

Carrot Zucchini Bread Pancakes

I have fallen in love with pancakes.

When I was younger, pancakes were a sacred Saturday morning tradition that you did not mess with. Every Saturday, my dad would make us pancakes and we would cover them with powdered sugar and syrup. He would stand at the griddle, pouring, watching, and flipping the perfect pancakes. I've tried to emulate the texture and color while he's on business trips and fallen short every time. 

Fast forward a couple years: Nothing has changed. Dad is still Saturday pancake maker. However, I, who kept the tradition alive for years, abandoned it. This is going to sound terrible, but it wasn't filling.  

But now I have killed two birds with one stone!  I'm slowly using up our zucchini AND making pancakes that are filling and delicious. I've been making these for the past two weeks and tweaked the recipe until it was just how I wanted it. The first time I made it, dad and the boys were gone so I was in charge of pancakes for the three youngest. 

No boys?  No dad?  Bring out the vegetables:D LOL.

Long ago I learned that if you want someone to eat something, involve them. Whether it he letting them help stir or asking for their superior opinion on the taste of something:), those things will win skeptical hearts faster than any form of sneaky deception. So, knowing these zucchini pancakes world be different enough from their regular ones to raise an uproar, I let them help shred the zucchini and stir the batter and lo and behold, they ate it and requested more. *thankyouverymuch*

This version is different than the ones we made Saturday, but they taste almost exactly the same, despite some ingredient adjustments. I cut it down to serve one and added carrots. I also used an oat flour and while wheat mix instead if the half white, half wheat in the original for extra fiber. And since yogurt is basically the best thing ever, I slather it all over my pancakes. Have been for months and if you haven't tried it, do it now. It's divine. 

I have been swayed to the side of pancakes again and I hope you'll be joining me here in sweet bread bliss soon!

Carrot Zucchini Bread Pancakes

Recipe Source: The Sweet {Tooth} Life 

Yield: 1 serving (about four pancakes) 

1/4 cup white while wheat flour

2 tablespoons oat flour

1 tablespoon sugar (or one packet sweetener)

1 teaspoon baking powder 

1/2 teaspoon cinnamon (I like a lot of cinnamon and use 1 teaspoon. But experiment and see how much you like.)

1/2 cup milk

3 tablespoons shredded carrot

3 tablespoons shredded zucchini

1 teaspoon vanilla 

1 tablespoon pumpkin purée (or applesauce or oil)

1/4 cup vanilla yogurt
Cinnamon

Instructions:

Whisk together oat flour, white whole wheat flour, sugar, baking powder, and cinnamon.  Add milk, zucchini, carrot, vanilla, and pumpkin. Stir until combined; don't over mix. 

Pour onto heated skillet or griddle and cook on medium heat for about a minute. Flip once browned on underside and half cooked.  Continue until cooked. Serve warm, spread with vanilla yogurt and dusted with cinnamon.

Hummingbird Ice Cream

This idea was what sparked my homemade ice cream obsession.

Food bloggers tend to be incredibly creative. Like, check out this one or this one and you'll see what I mean. I saw this recipe for hummingbird cake on (surprise!) Pinterest and thought, what can I put it in that would be new?

Hello ice cream maker.

Hummingbird cake is a cross between carrot cake and banana bread. So, I made a banana ice cream base and stirred in finely shredded carrots and finely diced walnuts, so the added texture would be complimentary, not overpowering. Because my family would be the first to holler, "I think scraps fell in the ice cream maker!"

They didn't. Not even close. See, when I make things, I make them knowing my siblings plan on eating it. They like dessert and won't be happy if its something they don't like. I'm not happy of they don't like it because I most likely do and now I have an entire batch to finish by myself. So if my veggie hating brother will eat this, you know it's good.

Guys, I haven't met an ice cream I don't like, but this ice cream is uh-mazing.  Like, who knew carrots could taste so good in ice cream?  

Duh. Ice cream makes everything better. This one in particular.

The banana flavor is the strongest by far! As with all ice cream, it is the best texture right after the machine is done churning. Because this recipe has less cream than my other ice cream recipes, it freezes harder and more icy, so give it more time to soften before eating.

Hummingbird Ice Cream

Recipe Source: The Sweet {Tooth} Life. Base recipe from Rival Ice Cream Maker Booklet

Yield: 2 quarts 

1 cup sugar

3 tablespoons flour 

1/4 teaspoon salt 

2-1/2 cups milk

2 eggs, beaten 

1-1/2 cups milk 

1/2 cup whipping cream

1/2 tablespoon vanilla

1-1/2 cups mashed banana (I used 4 medium ripe ones) 

1/2 cup finely grated carrots

1/2 cup finely chopped walnuts 

Combine sugar, flour, and salt in a saucepan. Gradually stir in 2-1/2 cups milk. Cook over medium heat until thickened (10-15 minutes)  Stir one cup of hot mixture into eggs. Return eggs back to remaining hot mixture. Cook and stir for 2 more minutes. Chill for 2 hours. 

Stir in remaining 1-1/2 cups milk, whipping cream, vanilla, and mashed bananas. Fold in carrots and walnuts. Chill for 2 hours. Freeze as directed. 

More Ice Cream Treats

Chocolate Oreo Ice Cream

Homemade Old Fashioned Vanilla Ice Cream

Peanut Butter Cookie Dough Ice Cream Cake

Pumpkin Carrot Cake

I knows its March and that spring is knocking on our door. Hence the carrot. But I love fall flavors; hence the pumpkin. I know we were supposed to give up pumpkin right after Thanksgiving. That's my mom's golden rule. I have my own. Pumpkin rules all year round.

Carrot cake is good. Carrot pumpkin cake is best. Why? Because the pumpkin makes it extra orange, extra moist, and extra delicious without changing the flavors at all. Win, win, and win.

Carrot cake does not taste like the carrots on veggie trays.  Yes there is carrot in here, but people, it's cake!  It is incredibly soft and moist and because carrots are naturally sweet, none of the sugariness is sacrificed. Not only that, carrots, are an incredible source of Vitamin A.  And instead of oil, I always use melted butter in my cakes.  It gives it that traditional flavor and further adds to the moistness of the cake.

I generally don't like cake. But I do like this one. It's not super fluffy, but carrot cake usually isn't. Its a tad dense but still cakey crumbly and I love the little bits of carrot for texture. Next time (well, when I am no longer cooking for my mom;) I will add chopped walnuts into the batter to give it that crunch. If your family is free if nutaphobia, feel free to throw in a half cup of walnuts and maybe sprinkle some on top.

As I write this post, I realize what a terrible birthday person I am because I just can't get on the cake and frosting bandwagon! Cake is either too fluffy or dry and frosting is hurt your teeth sweet. This frosting is smooth, creamy, and just sweet enough. And I only used half of the recipe to frost the cake. Feel free to use more or use the rest for cinnamon rolls, etc. Seriously, the combination of cream cheese, powdered sugar, and a little bit if butter, milk, and vanilla just can't be beat.

Pumpkin Carrot Cake

Recipe Source: Cake adapted from Mother Thyme.  Frosting from The Sweet {Tooth} Life

Yield: 12 servings

Cake:

1/2 cup flour

1/2 cup whole wheat flour

1 tsp. baking powder

3/4 tsp. cinnamon

1/4 tsp. nutmeg

2 eggs

3/4 cup sugar

4 tbsp. melted butter 

4 tbsp. applesauce

1 cup pumpkin puree

1 cup shredded carrots

1/2 cup chopped walnuts (optional)

Cream Cheese Frosting:

8 oz. cream cheese, softened

2 tbsp. butter, softened

1 tbsp. milk

1 tsp. vanilla

heaping cup powdered sugar

1. Grease and flour 10 inch cake pan.  Preheat oven to 350.

2. Whisk flours, powder, cinnamon, and nutmeg.  In another bowl, beat eggs, butter, applesauce, and sugar togethere.  Stir in pumpkin. 

3. Add flour to wet ingredients and stir well.  Add carrots.  Pour into prepared pan and bake for 30-35 minutes.  (Check at 30 minutes and insert toothpick to see if done.)

4. Frosting: beat cream cheese, butter, milk and vanilla until smooth.  Stir in powdered sugar.