I had a wonderful Easter the other day. It was a beautiful day and I got to spend time with my family. It was also my mom's birthday... the day after the baby was born. Isn't that crazy?
I almost always bake the cake for everyone's birthday. I decided to bake my mom a hummingbird cake for her birthday. A hummingbird cake has banana, pecans, pineapple, and a little bit of spice in the batter, and is frosted with cream cheese icing. Sounds amaaazing, right? Unfortunately, I had to bake the cake after a long night of waiting tables, and I was already exhausted. I tried creating my own recipe, but I failed miserably. The cakes were too thin and I overbaked them. the sides of the cakes got a little bit crispy, so I tried cutting them off. But then the cake wasn't round anymore, and it looked sloppy. So I chucked the whole thing in the trash. The flavor of the cake and frosting were really nice, though, so maybe I'll try again.
The next morning I went to the grocery store and bought a carrot cake for mom. :(
I didn't have a choice! Please don't judge me.
I hope the gift I bought her makes up for bringing a store-bought cake. I bought her a gift card to get a spa pedicure! Oooh. I think I'm going to go with her. Whooooo hooooo. I've never had a pedi before.
What a day, what a day. So I don't have a hummingbird or carrot cake recipe for you today, but I do have another cookie recipe. Carrot Cake Crisps are crispy cookies made with grated carrots, butter, brown sugar, maple syrup, spices, toasted coconut, toasted pecans and raisins.
So good. SO good, people. You need to try these cookies immediately.
Carrot Cake Crisps
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 cup unsalted butter, softened
3/4 cup packed brown sugar
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
1 large egg
1 cup finely grated carrot
1/2 cup sweetened flaked coconut, toasted
1/3 cup finely chopped pecans, toasted
1/3 cup crushed pineapple
1/3 cup raisins
Preheat oven to 350 degrees F. Generously coat cookie sheets with cooking spray.
In a medium mixing bowl, sift together flour, baking powder, salt, cinnamon and ginger. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and maple syrup until creamy - about 1-2 minutes; beat in vanilla and egg until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined. Beat in carrot, coconut, pecans, pineapple and raisins until combined.
Drop flat, round spoonfuls of batter onto cookie sheets, about an inch apart. Bake 25-30 minutes or until light golden brown and firm. Turn oven off and leave cookies in oven for 1 hour or until crisp. Cool on wire racks.
Makes 20 cookies