The Long-awaited weekend is here! This weekend is all about spending time with your loved ones at home and cooking some delicious home cooked meals. This Easter, I decided to make a few recipes and one of them I was really looking forward to sharing with you all is Vegan and Gluten free Carrot Cookies.
The idea of making Carrot Cookies seemed interesting to me and I also wanted something that is sweet and tasty.
We are a gluten free family so most of my recipes are gluten free. However, you may substitute the flour with wheat flour in this carrot cookie recipe, if you wish to.
My family enjoyed this and I loved the way it turned out! It was soft, sweet and the tastier part was the carrot on top. This combination of carrot makes this entire dish unique.
In the blender add:
½ cup chopped and boiled carrots
½ cup butter
½ tsp vanilla extract
½ cup brown sugar
1 tsp baking powder
¼ cup water
Then add
⅓ cup tapioca starch
1½ cup white rice flour
And a little bit more water if needed
Now, Mix with a spoon or in the blender until it turns smooth in texture.
Scoop with a tsp or tbsp, depends on the size you desire.
Place on a tray and bake at 350 for 15 minutes.
For frosting, add In the blender:
2 cups icing sugar +2 tbsp
¼ cup butter
½ tsp vanilla
2 tsp water
When cookies are cooled down, spread on top frosting.
Now Sprinkle grated carrots on top and Enjoy it!
