This is my last semester as an undergrad student and I have 18 credit hours under my belt. Not only am I in class what feels like 8am to 9:30pm every day but I’m also spending three days a week interning, trying to keep up with the blog and fitting in workouts and time with friends accordingly.
While things might seem super chaotic at first, I’ve already settled myself into a routine and am surprisingly not as stressed as I imagined I’d be a month ago. Maybe it’s because I changed my diet around (started Whole30, failed and basically went paleo) or because I’ve switched up my workouts and have felt stronger in the past three weeks than in the past year… who knows.
It could have to do with the fact that I have no classes on Fridays so the insane Monday-Thursday schedule doesn’t seem so bad after all.
Fridays always feel like the days where I can sit back, relax, go into work later than usual (11:30am!) and then go to spin right after, come home and enjoy myself… and maybe that includes snagging a hot bar dinner at Whole Foods.
I will say, the food I’ve been making lately has had a significant increase on my happiness and mood. From my gluten-free birthday cake last weekend, to the paleo meals I’ve been ordering from my go-to spot, Kitchfix, everything has been off-the-charts delicious and making me feel my best.
But when I heard it was National Carrot Cake Day (February 3), I had to stop, drop and make these carrot cake cookies before any other project or assignment could be completed. I also knew I wanted to make them in the best way possible so I wouldn’t get that awful sugar crash after eating one (or three).
Ever since I was in high school, carrot cake has been my favorite cake flavor to have at any party, get together or celebration. My aunt who LOVES baking would always make it for me at any family function or birthday party, come into our house holding it while smiling all cute and say, “I made your favorite!” (Aunt Melissa I hope you read this… p.s. you made the best cake EVER).
I remember one of the last times I had it was when I started eating healthy and restricted any form of dessert. I had a slice and besides the fact I thought I was going to gain weight from that tiny slice (absolutely ridiculous), I felt as though it was entirely way too sweet. While my perspective on dessert has changed drastically since – I now freaking love it – I definitely can’t handle too much sweetness or my body doesn’t react well at. all.
Luckily, I knew that if I tried to re-create my aunt’s carrot cake into fluffy cookies with a lot less sugar, I could successfully nail a sweet treat without being TOO sweet but still remaining “HELLA” delicious.
The two secrets to these cookies are that they’re made with Simple Mills Banana Muffin Mix and they’re packed with pumpkin pie spice. Plus they’re filled with grated carrots, topped with walnuts and have just enough icing to make them sweet but not overpowering. How I like my desserts!
- 1 box Simple Mills Banana Muffin Mix
- 1 egg
- 2 tablespoons of Madagascar Vanilla Bean Ghee
- 2 tsp pure vanilla extract
- ½ cup water*
- 1 tsp cinnamon, or pumpkin pie spice
- 3 medium to large carrots, grated/shredded
- 1 container of Simple Mills Vanilla Frosting
- ½ cup raw walnuts, finely chopped
- Additional optional add-ins: ¼ cup golden raisins and/or extra walnuts
- Begin by preheating your oven to 350º and spray a baking sheet with coconut oil spray.
- Combine egg, ghee, vanilla extract and water in a bowl. Add the baking mix and stir until a thick mixture is formed, that of a cookie dough consistency.
- If need be, add a tablespoon of water to ensure the dough isn't too dry.*
- Next, add in your grated carrots and cinnamon.
- Once batter is mixed, spoon large tablespoon sized scoops onto your baking sheet.
- Flatten each cookie out with the back of a wet spoon.
- Bake in the oven for 20-25 minutes until edges are golden brown.
- Let cool for 10 minutes on drying rack before frosting.
- After frosting each cookie, sprinkle the chopped walnuts on top.
- Best enjoyed with a cup of dairy-free milk!
The batter to these bad boys makes around 8-10 cookies depending on the size but I made them your average cookie size and got about 8. After topping them off with a little frosting, I like to pop them in the fridge so the frosting can thicken up since it is made with organic palm shortening and organic coconut oil.
They kind of taste like those sugar cookies everyone LOVES that are oh-so-basic with the sprinkles that are always somehow in the center of the grocery store by the produce. Anyone feel me on this?!
Also can we talk about how just 2 tbsp has only 7g of sugar?! Less than 1/3 of what leading brands have. GOALS.
It truly amazes me how Simple Mills is changing the dessert and health food industry day by day!
These are gluten-free, soy-free, grain-free, dairy-free AND paleo… but nonetheless magical, delicious, tasty and ready to be gobbled up by you and your friends all weekend long so you know… run to your kitchen and bake these suckers STAT 😉
Happy weekending, babes!
This post was sponsored by my friends at Simple Mills, however all thoughts and opinions are my own. I am so happy to work for/with a brand I love oh so much! Thank you for supporting and making Chickpea in The City possible.
