Cake Cookies

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Cake Cookies

For the Batter
1 1/2 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
1/2 cup butter, unsalted, plus 1 tbs for greasing
1/2 cup soft brown sugar
1/4 cup granulated sugar
1 egg
1/2 tsp vanilla extract
1/2 cup carrots, finely grated
1 cup steel-cut oats
1/2 cup walnuts, chopped
1/2 cup dried mixed fruits

For the Orange Cream Frosting
1/4 cup soft cream cheese
2 tbs butter, unsalted
1 1/2 cup powdered sugar
2 drops orange food coloring or 1 drop red with 1 drop yellow

Place the flour and baking soda in a large baking bowl. Add all the spices and salt. Whisk lightly with a whisk and put to one side.
Beat the butter and two sugars together. Beat until the butter and sugars are light and fluffy.
Beat the egg and vanilla extract together with a fork. With the mixer still running beat into the butter mixture a few drops at a time. Do not add the egg all at once or the mixture will curdle. Scrape the sides of the bowl from time to time to make sure all the butter and sugars are combined properly.
Drop the speed of the mixer to low and stir in the flour and spice mixture a few tbs at a time. Do not try to rush this process. The careful stirring makes sure the cookies will be light and airy.
Stir the grated carrots, walnuts, and oats into the cookie mixture.
Slowly stir in the dried mixed fruits.
Remove the bowl from the mixer and put into the refrigerator for 10 min to chill the mixture slightly.

Shape and Bake the Cookies
Heat the oven to 375°. Line a heavy baking tray with parchment paper.
Remove the bowl from the fridge and take 1 large tbs of the mixture and roll slightly.
Place onto the baking sheet a couple of inches apart. The cookies will not spread too much but do need some room around them. Gently press the mixture to flatten the cookie.
Continue to fill the tray, then bake in the middle of a preheated oven for 12 to 14 min, or until the cookies are golden brown. They will still feel a little soft to the touch, but will firm up when cooled.
Remove from the oven. Leave the cookies on the tray for 5 min, then transfer to a cooling rack. Repeat until all the mixture is used up.

Make the Frosting
Whisk the cream cheese, butter, and vanilla extract together. Add the food coloring and whisk again. If the frosting is not orange enough, add a tiny bit more until the desired color is achieved.
Decorate the cookies as desired either using a piping bag or swirl a little frosting on top with a spoon. Makes 20 cookies

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