Rolled Honey Carrot Cookies Food

CARROT CAKE ROLL WITH HONEY CREAM CHEESE FROSTING

Steps:

• For the cake: Position a rack in the center of the oven and preheat to 375 degrees F.
• Grease a 13-by-18-inch baking sheet with butter, line the bottom with parchment and generously butter and flour the paper.
• Whisk the flour, cinnamon, baking powder, baking soda, ginger, cardamom and salt in a small bowl. Put the eggs, granulated sugar and light brown sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the grated carrots, then slowly add the flour mixture, mixing until just incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
• Meanwhile, put a clean kitchen towel on a working surface. Sift 1/4 cup confectioners' sugar evenly over the towel. (This will prevent the cake from sticking to the towel.)
• Remove the cake from the oven as soon as finishes baking. Immediately loosen the edges of the cake and invert it onto the prepared kitchen towel. Peel off the parchment. Starting at a short end, gently roll up the warm cake and the towel together into a spiral. Transfer seam-side down to a wire rack and let cool completely.
• For the frosting: Combine the cream cheese, butter, raw honey and salt together in the bowl of a stand mixer fitted with the whisk attachment on medium speed until smooth, about 3 minutes. Reduce the speed to low, add the confectioners' sugar and mix until completely combined, about 2 minutes. Increase the speed to high and beat until fluffy, about 3 minutes. The texture should be like thick Greek yogurt. If the frosting is a little soft, chill it in the refrigerator for 15 to 20 minutes.
• To assemble: Carefully unroll the cake onto a cutting board with the towel underneath. Spread half of the frosting evenly over the cake with a small offset spatula. Evenly sprinkle the walnuts, dark raisins and golden raisins, making sure to distribute them all the way to the edges. Carefully roll up the cake again (without the towel). Transfer seam-side down to a platter. Frost the sides and ends of the cake with the remaining frosting and press the toasted shredded coconut all over the surface.
• Refrigerate the cake until fully chilled, about 2 hours. Slice and serve.

HEALTHY HONEY CARROT COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream together butter, applesauce and honey. Add eggs, and beat well. Blend in vanilla and lemon extracts.
• In a separate bowl, sift together the flours, baking powder and salt. Gradually add the dry ingredients to creamed mixture, and mix well.
• Stir in carrots.
• Prepare baking sheets with a quick shot of cooking spray. Drop by teaspoon on baking sheets. Bake 15-18 minutes and cool on racks.

ROLLED HONEY CARROT COOKIES

Steps:

• Combine honey, egg, oil, cinnamon and carrots in a large bowl.
• Combine flour and baking powder; add to carrot mixture.
• Mix together.
• Dough will be stiff.
• Chill at least 1 hour before rolling dough to 1/8- 1/4 inch thick and cutting out your favorite shapes with floured cookie cutters or knives.
• Bake at 325 degrees for 8 to 10 minutes or until the bottoms are lightly browned.
• Cool on rack before storing.

ROLLED OATMEAL COOKIES

Steps:

• Preheat oven to 375.
• In a medium bowl combine rolled oats, flour, baking powder and baking soda.
• Set aside.
• In a large bowl, cream butter and sugars until fluffy; beat in egg until blended.
• Add Vanilla and coconut, mix well.
• Add dry ingredients and mix until just blended.
• Shape into 2-inch balls and arrange on a baking sheet about 2 inches apart flatten with a fork.
• Bake for 10 to 12 minutes.

MARY'S CARROT COOKIES

Steps:

• Cream sugar and shortening; add eggs, vanilla and carrots; mix well.
• Put all dry ingredients in a seperate bowl - mix together and add to wet mixture slowly.
• Stir in coconut.
• Bake at 375 degrees for 10 minutes.
• Whip together the icing ingredients and frost when cooled.

ROLLED OATMEAL COOKIES

Steps:

• preheat oven to 360°F.
• In a medium bowl, combine rolled oats, flour, baking soda, and baking powder and set aside.
• In a large bowl, cream together butter and the two sugars until fluffy. Beat in egg until blended and add vanilla and coconut and mix well.
• Add to dry ingredients just until blended.
• Shape into 5cm (2") balls.
• Arrange on ungreased cookie sheet and space about 5cm apart and flatten with floured fork tines.
• Bake for 10-12 minutes or until golden brown.

HONEY ROASTED CARROTS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the whole carrots into a baking dish, and drizzle with olive oil. Mix until the carrots are completely covered with olive oil. Pour on the honey, then season to taste with salt and pepper; mix until evenly coated.
• Bake in the preheated oven until just tender, or cooked to your desired degree of doneness, 40 minutes to 1 hour.

CARROT COOKIES

Steps:

• Cream shortening, soft butter and sugar.
• Add egg and pureed carrots. Beat well.
• Add orange juice and orange peel.
• Sift dry ingredients and add as mixer on low speed.
• Add nuts.
• Can cover and refrigerate before baking.
• Drop by teaspoon on greased baking sheet. Bake at 375 degree oven for 10 minutes.
• Place cookie sheet on cooling rack for 5 minutes.
• Remove cookies to another cooling rack, until cool to touch.
• Make icing from remaining orange juice, rind and confectioners sugar. I like to 'glaze' cookies, rather than 'ice' them. Let sit on drying rack for 1 hour. Place in covered container to store.