Yield: ~18 Cookies (60 g)
| Ingredients | Amount | Notes |
|---|---|---|
| Carrots (grated), water removed) | 150g | Start with 250g |
| Unsalted Butter | 227g | Room Temp |
| Light Brown Sugar | 325g | |
| Eggs (large) | 1 whole + 1 yolk | |
| Vanilla | 8g | |
| AP Flour | 355g | |
| Baking Soda | 2.5g | 1/2 tsp |
| Salt | 5g | 1 tsp |
| Cinnamon | 6g | 1.5 tsp |
| Ginger | 2.5g | 1/2 tsp |
| Nutmeg | 1g | 1/4 tsp |
| Cloves (optional) | Pinch | |
| Pecans (chopped/optional) | 120g | Toasted |
Procedure:
- The most important part of this entire recipe, is removing the water from the carrots. Grate 250 grams to start, then wrap them in cheesecloth or a towel and squeeze out as much water as you possibly can. You should have close to 150 grams afterwards.
- Cream the butter and sugar on a medium/high speed with the paddle attachment for ~3 minutes, til light and fluffy. Scrape the bowl, add the eggs and vanilla, repeat an additional minute.
- Scrape the bowl sides again, add the remainder of the ingredients, and mix on a low speed until your cookie dough comes together.
- If you decide to add Pecans, please for the love of God, toast the nuts first, it will make ALL the difference. (Candy them if you’re really going for a showstopper)
- Scoop/Portion 60g to 75g balls, and chill these in the fridge or freezer for at least 2 hours. Cookies like this will get noticeably better the longer they sit (up to 48 hours) so make them a day ahead of time if you have the forethought.
- Preheat your oven to 350⁰ Fahrenheit, line a baking sheet with parchment and grease the surface. Bake the cookies for ~ 12 minutes, 10 in a convection oven.
Special Instructions / notes:
You can also remove the water from the carrots by briefly sweating them in a pan over a low heat for 10 minutes or so. This is more of a hassle than simply squeezing the water out, but offers interesting ways to add more flavor to your carrots. If you don’t like the sweet, raw taste of carrots, I recommend this method.