I dug this recipe out from Easter 2010.  I can’t believe I had not made it in such a long time.

A definite winner with Kids in the Kitchen this week.  From the kid who says she doesn’t like any vegetable, “We are going to chop up THOSE carrots and then put them in OUR cookies?”  After she ate 2 of the cookies she said, “Could not even taste THE carrots!”

I love these cookies golden, orange color.  Perfect for and Easter celebration, lunchboxes, or anytime of year.

Carrot Cake Cookies
Makes about 3 dozen. About 90 calories per cookie (with no frosting)

2 cups flour
(1 cup all purpose and 1 cup whole wheat OR 2 cups of spelt flour)
1/2 cup butter or oil
3/4 cup sugar (We used 1/4 cup brown sugar and 1/2 cup coconut sugar)
2 eggs, from our free-range chickens
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp allspice
1 tsp cinnamon
1 1/3 cup oats
1/4 cup ground flax seed
1 1/4 cup carrots, grated or finely chopped
1/2 – 1 cup chopped nuts (walnuts)

Pre-heat oven to 350 degrees.
Cream oil/butter and sugars well. Add eggs and blend well.
Add dry ingredients and stir in.
Add nuts, carrots, and oats.
Stir gently until blended.
Drop by tablespoons onto cookie sheet.
Bake at 350 degrees for 8-10 minutes.

For the icing: (optional)
Mix powdered sugar and milk (1 tsp at a time), and 1 tsp vanilla extract to make it smooth.  Not too thick, not too thin. You can then drizzle the icing on top of the cookies going in a back and forth motion.  You want the icing to be thick enough to stay on the cookies but thin enough to drizzle off your spoon.

Happy Easter to all the Kids in the Kitchen!