Carrot Cake Bites

Since the weather is crap, and I’ve been doing nothing but eating in all week, I totally ate Chinese takeout tonight. I always get the same thing [chicken chow mein, pork fried rice, BBQ pork, and crab puffs], and it’s like the ultimate comfort food for me. Did I have my pajamas on by 6:30pm? Probably. Did I eat the rest of the Chocolate Peanut Butter Coconut Bliss? Probably. Did I watch a ridiculous amount of Grey’s Anatomy? Probably.

I put together a small to do list first, so I’m not completely worthless lazy.

So I stopped buying the individual carrots at the grocery store because they tend to be the most flavorless carrots of all time. It’s usually way more efficient for me to do that, but I can’t possibly tell you how bland they’ve been. They were just little orange coins floating in the rich chicken curry. The carrots are finally coming around, though, having way more carrot-y flavor so long as I grab the bunches of them. I always feel guilty buying them because I need one, and I’m not a meal planner so I hate wasting. I took it upon myself to carry a carrot to work in my purse for a few days for a mid-morning snack. That’s not that weird, right? It ranks right up there with #publicbanana, right Allie?

I still had a couple left that were starting to get…rubbery. What’s a girl to do? Shred them up and make these weird cookie/cake things. It was an excuse to use my biscuit cutter for the first time. Fancy. They’re not really that pretty, but they taste a little like carrot cake. They were taken from this neat carrot cookie recipe. I made things full of gluten, which is why they turned out so cakey, and I’m totally okay with that. The dough is so, so good. It’s a win-win.

Inspiration: Carrot Cookies

Ingredients

• 2 medium carrots, chopped
• 2 tablespoons coconut oil
• 2 tablespoons maple syrup
• 1 egg
• 1 cup + 2 tablespoons all-purpose flour
• 2 teaspoons cinnamon
• 1/4 teaspoons ground ginger
• 1/4 teaspoons turmeric
• pinch of salt

Preparation

Place the carrots in a food processor and pulse until it is coarsely shredded. Add the egg, coconut oil, and maple syrup. Pulse to shred further until it is a wet pulp.

In large bowl, whisk together the flour, cinnamon, ginger, turmeric, and salt. Pour the wet ingredients into the dry and stir thoroughly until it is all mixed through and all the tough is wet. I really had to use my hands in the end. Wrap in plastic wrap and stick in the fridge for an hour.

Preheat the oven to 350° and line a couple cookie sheets with a silpat or parchment. Roll the dough out between two sheets of plastic wrap [it’s sticky!] to about 1/4 inch thickness. Cut the cookies to your preferred size/shape. Bake for 10-15 minutes depending on the size. Mine took about 12 minutes and were about 1 1/2 inches in diameter.

Allow to cool on a wire rack. They will be chewy, carroty, and awesome.