10 Incredibly Moist and Easy Carrot Cakes

WANT TO SAVE THIS RECIPE?

6. CARROT CAKE COOKIES

INGREDIENTS

• 2 eggs
• ¼ cup coconut sugar
• 2 Tablespoons honey or coconut nectar
• ¼ cup unsweetened applesauce
• ¼ cup palm shortening
• 1 teaspoon vanilla extract
• 1 cup blanched almond flour
• 3 Tablespoons coconut flour
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ teaspoon ground cinnamon
• ½ cup carrots, shredded
• ½ cup pecans, chopped
• ½ cup raisins (optional)

INSTRUCTIONS

1. Preheat the oven to 350 degrees.
2. Pulse eggs, coconut sugar, coconut nectar , applesauce, palm shortening and vanilla extract in a food processor or mix with an electric mixer.
3. Add the flours, baking soda, sea salt and cinnamon and process (or mix) until smooth, stopping once to scrape down the sides. Pulse again as needed.
4. Stir in carrots, pecans and raisins.
5. Use a cookie scoop or a tablespoon to drop cookie dough onto a parchment-paper lined baking sheet. Lightly press down to flatten.
6. Bake for about 10 minutes or until the cookies are lightly browned around the edges. Cool on a wire rack.
7. Makes 12-14 cookies.

NOTES

For a less sweet cookie, omit the coconut nectar or honey.