A tried and tested favorite recipe among household kitchens is carrot cake, so we turned them into cookies!
Gluten Free + Allergy Friendly Carrot Cake Cookies
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
3 tablespoons powdered sugar
8 tablespoons coconut oil or vegetable shortening, softened, not melted
2 eggs or 2 egg replacers, lightly beaten
1 teaspoon gluten-free vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup shredded carrots
Combine all the dry ingredients in a bowl and whisk. Add the oil, egg and vanilla. Mix to combine. Next, add the shredded carrots. The dough will be thick and stiff – you can squeeze it together with your hands to bring it all together.
Scoop into small balls a tad smaller than a golf ball. Flatten slightly with your palm. Bake for 8 - 10 minutes, or until lightly golden brown.
While the cookies are baking, make the icing: whisk together the powdered sugar, milk, and vanilla until smooth.
Cool the cookies completely, then drizzle with the vanilla icing.