Chef:

Lindsay
Lindsay

Carrot cake + cookies + Bakery on Main’s Decadent Monster Cookie granola equals a delectable treat for all ages. Feel free to swap in gluten free flour to make these completely gluten free. The glaze adds a spicy twist to the usual cream cheese frosting.

Recipe

Servings: 18 to 20

Prep Time:   15   minutes

Cook Time:   14   minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

 

Ingredients:

Ingredients for the cookies

  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 3 medium carrots, shredded (1 ½ cups total)
  • 3/4 cup Bakery on Main Decadent Monster Cookie granola, lightly crushed

Ingredients for the glaze

  • 1 ½ cups powdered sugar
  • 3 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon kosher salt

 

Procedure:

  1. Preheat the oven to 375°F. Line two sheet trays with parchment paper or silicone baking mats.
  2. In the bowl of a stand mixer with the paddle attachment beat the butter on medium speed until it is smooth and paste-like. Pour in both of the sugars and beat on medium speed for 3 to 4 minutes, until lightened in color and is a little fluffy. Turn the mixer off to scrape down the sides and bottom of the bowl before beating in the eggs one at a time along with the vanilla.
  3. In a separate bowl whisk together the flour, baking powder, baking soda, spices and salt.
  4. Turn the mixer off and add in half of the dry ingredients. Mix on low until barely combined, turn off to scrape down the sides and bottom before adding the remaining dry ingredients. Mix on low until barely combined.
  5. Remove the bowl from the stand mixer and use a spatula to stir in the shredded carrots and granola crumbles. Use a #20 portion scoop or ¼ cup measuring cup to scoop out the cookies, leaving about 1 inch of space between each one on the trays. Bake for 12 to 14 minutes, until the bottoms of the cookies are browned. Allow them to cool on the tray for 5 minutes before transferring them to a cooling rack to fully cool.
  6. To make the glaze whisk all of the ingredients together in a small bowl until smooth.
  7. Once the cookies have completely cooled drizzle the glaze over the tops.
  8. Cookies can be stored in an airtight container at room temperature for up to 3 days.