Carrot cake has been my favorite cake for a long time. The warm spices, the flecks of carrot, that cream cheese frosting.... Yet I rarely make carrot cake, mostly because I can't justify whipping up a big old cake for myself and eating the entire thing. A cake isn't so easy to toss in a Ziploc bag and share with friends. It's also not a very mobile dessert. (Try eating a slice while walking about town with a cup of coffee.) Enter Carrot Cake Cookies: perhaps the most practical way to get your carrot cake fix. Yes, this is the answer to one of the more vexing issues facing dessert eaters today.We can thank Martha Stewart's Cookies, one of the loveliest cookie books to come out in recent years, for this rather obvious yet somehow groundbreaking concept. The recipe combines a standard cookie dough with the classic carrot cake spices of cinnamon, nutmeg and ginger, carrots (obvs!), raisins, and two cups of rolled oats. Once you've transformed the dough into soft cookies measuring about two inches in diameter, you assemble the iconic cream cheese frosting (truly, I think "iconic" sums up the marriage of cream cheese, butter, confectioners sugar and vanilla) and make sandwiches out of the cookies and frosting.
Soft, sweet cookies yielding to the thick and creamy filling, easy to share with friends and nibble on while strolling around the neighborhood? That's what I call innovation.--S
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