Spring is a funny thing when you live in Canada, Calgary especially. See we don’t really get seasons here. It basically goes from winter to a couple of warm months, and then back to winter. Don’t kid yourself, the snow is all melted now, but the white, fluffy stuff isn’t gone for good. It will make another appearance before “summer” comes, guaranteed. Case in point, we went skiing Easter weekend and it was the best snow day of the year. Knee deep fresh powder in April. Not that I was complaining or anything.
Because the weather won’t necessarily be spring-like, the best way to experience the rebirth of a new season is through the food. Cue these carrot cake cookies with Green & Black’s Organic White Chocolate Frosting. Is it too cheesy to say that they are like little bites of spring? Probably, but it looks like I just did it anyways. Green & Black’s Organic White Chocolate is my absolute favourite. The best part about it is the vanilla flavour, complete with little speckles of vanilla bean. In fact, it’s not unlike a speckled little egg. See, even the chocolate is springy!
You cannot go wrong turning carrot cake into cookies either. Not only are they portable and snackable, it ups the icing to cake ratio too, so you are never left with any mouthfuls of boring or dry cake. White chocolate, carrots, cookies. See it is starting to feel more like spring around here already!
*Disclaimer: Although Green & Black’s Organic Chocolate was kind enough to supply the chocolate for this piece, the opinions, recipe and pictures are all my own.
- For the cookies:
- ⅓ cup coconut oil
- ¼ cup applesauce, unsweetened
- ¾ cup brown sugar
- 1 egg
- 1 cup finely grated carrots (about 2 large carrots)
- 1 ½ cups all-purpose flour
- ½ cup oats
- ½ cup shredded coconut (sweetened or unsweetened)
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ tsp. ground ginger
- ½ tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. ground allspice
- For the frosting:
- 8 ounces light cream cheese (1 package), softened to room temperature
- 1 bar Green & Black’s Organic white chocolate, melted
- ½ cup powdered sugar
- ½ tsp. lime juice
- To make the cookies:
- Heat your oven to 350F and line two baking sheets with parchment paper.
- In a bowl, combine the coconut oil, applesauce and brown sugar until smooth, then add in the egg.
- In a separate bowl, mix together the dry ingredients from the flour to the allspice. Gradually add the carrots in with the combined dry ingredients, in order to help prevent them from clumping together. If there are some lumps, don’t worry about it, they will work their way out when you combine the dry with the wet.
- Mix the flour/carrot mixture into the wet ingredients (the combined coconut oil, applesauce, brown sugar and egg). Stir until just combined. There should be no visible clumps of grated carrot or pockets of flour remaining.
- Using a small cookie scoop, portion the dough onto your lined cookie sheets, about 15-17 cookies per each.
- Bake at 350F for about 10 minutes, or until the dough has lost it’s sheen and the cookies are golden. Cool before frosting and eating.
- To make the frosting:
- Beat the cream cheese with an electric mixer until light and fluffy.
- Add in the melted Green & Black’s Organic chocolate until fully incorporated.
- Next add the powdered sugar, beating thoroughly to ensure there are no lumps.
- Finally, mix in the lime juice. Put the frosting in a piping bag fit with a star tip. When the cookies have cooled, pipe about 2 tablespoons of frosting on the bottom side of half of the cookies. Sandwich them together with the other half of the cookies that you left un-frosted.
- The cookies are ready to eat! If not served immediately, they can be stored covered in the refrigerator for 4-5 days. You could also bake the cookies ahead of time, freeze them and then frost them prior to eating.