KAMUT® Wheat Carrot Cake Cookies

by Sue Taggart

Is it a cookie, or is it a mini carrot cake?  Whatever it is, if you love carrot cake, this is a quick and easy way to get the same taste in minutes! Great with or without the cream cheese frosting!

Makes around 25 cookies:

¾ cup butter

1¼ cup firmly packed brown sugar

1 egg

1½ tsp vanilla

1/3 cup organic milk

1 cup oat bran

2 cup KAMUT® rolled wheat

1 cup KAMUT® flour

1½ cup shredded carrots

½ cup golden raisins

½ cup baking soda

1tsp salt

1tsp cinnamon

½tsp nutmeg

½tsp ginger

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Cream Cheese Frosting (Optional)

8oz cream cheese softened

3Tbs butter softened

16oz confectioners sugar

1tsp vanilla


Heat the oven to 375 degrees.

Beat together the butter, brown sugar, egg, vanilla and milk. Add all the remaining ingredients and mix until just blended. Grease a baking sheet and drop rounded tablespoons of the cookie dough in the sheet.

Bake for 10-12 minutes.

Beat together the ingredients for the frosting and when cookies have cooled pipe some frosting onto each cookie.


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