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I love, love, love carrot cake. My dear friend, Elaine, back in Alaska, used to make the most amazing carrot cake ever! Every once in a while I still get such a strong craving for that delightful dessert. I think one of the reasons why I love carrot cake so much is that it’s not overly sweet, nor is the frosting that is usually paired with. So in honor of my dear friend, I created these mini carrot cake sandwich cookies. With each little bite, I am embraced with the feeling of her love and hugs. I hope you enjoy them too!
Before, I let you go, I would like to run over a few of the ingredients that I used in this recipe. For starters, I used raw coconut flour. This isn’t the type of raw coconut flour that you buy in the stores. This is made from fresh ground shredded coconut. I provided a link below for you as to how to make it yourself. I highly recommend that you don’t use the store-bought version because it is too drying on the cookie and it will suck all the moisture out.
I also used a small amount of liquid stevia. This is clearly optional on your behalf. I didn’t want to add any further sweetener to the cookie, I just wanted to “brighten” up the taste. I provided a link to the brand that I solely use. It doesn’t have a bitter after taste like most.
Lastly, I want to touch base on the psyllium husks and Irish moss. I have made the cookie using one or the other and they came out great. They both act as a binder and give the cookie that cake-like texture.
I should also mention that the frosting I created for this recipe doesn’t firm up hard. You will want to keep the cookies stored in the fridge when you are not eating them. Ok… off you go… enjoy!
Yields 26 cookies (2 1/2 Tbsp each) or 13 sandwich cookies
Frosting: yields 3 cups
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