recipe
t o r r a C kies o o C By Amber Arevalos
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othing says spring like carrots! Easter is when we celebrate with our family. These carrot cookies are delicious and can even be topped with frosting and decorated to match the season. Don’t let the delicious flavor fool you; it also has excellent nutritional value. The top nutrition provided in this recipe is the root vegetable carrots. Carrots come in various colors, and although traditionally orange carrots are the most popular, you can use any color for this recipe. A half-cup of carrots can provide 25 calories, 6 grams of carbohydrates, 2 grams of fiber and .5 grams of protein. When it comes to vitamins and minerals, carrots pack 73% of the RDI of vitamin A, 9% of vitamin K, 8% of potassium and 5% of vitamin C. Carrots are known for their properties in promoting eye health, aid in heart health, boost the immune system and even control diabetes.
Vanilla adds such a delicious flavor to any recipe that calls for it, but it too has health benefits. Vanilla has an antioxidant, vanillin, that can be credited for having anti-cancer, anti-inflammatory and neuroprotective properties. Vanilla is often used in mainly baking dishes, some breakfast foods and tea and ice cream. Some even use it to reduce the sugar craving. It has been linked to reducing high blood glucose levels. Ginger has been used for health ailments for many years. It helps aid in digestion, reduces nausea, helps with viruses and is anti-inflammatory. With a good amount of antioxidants, ginger gives this recipe a boost. There are many delicious carrot-based recipes, but this is perfect for handheld servings that everyone will enjoy. Adding frosting can make it extra sweet! If you are feeling creative, add design or sprinkles.
INGREDIENTS • 1 cup butter softened • 1/2 cup brown sugar packed • 1/2 cup granulated sugar • 1 cup carrots shredded • 2 tablespoons vanilla extract • 2 egg yolks • 6 tbsp heavy cream at room temperature • 3 1/2 cup all-purpose flour • 1 tsp baking powder • 1 tsp baking soda • 1 tsp cinnamon • 1/4 tsp allspice • 1/2 tsp ginger • pinch cloves DIRECTIONS Preheat the oven to 350F then line a baking sheet and set aside. Cream the butter, brown sugar and granulated sugar together until smooth and creamy. Mix in the shredded carrots, vanilla extract, egg yolk and heavy cream until smooth. Add in the flour, baking soda, baking powder, cinnamon, allspice, ginger, cloves and salt and mix just until the flour mixture disappears. Scoop out 8 equal cookie dough balls, place them on the prepared baking sheet, gently flatten to about 3/4-1 inch in thickness and bake for 12 minutes. Let the cookies cool down on the baking sheet for 20 minutes before transferring to a cooling rack.
Nutrition: Calories: 490kcal Carbohydrates: 57g Protein: 6g Fat: 27g Sodium: 646mg | Potassium: 152mg | Fiber: 1g Sugar: 32g | Vitamin A: 2128IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg
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