RECIPES - MARCH 15, 2024
Spring is in the air, and what better way to celebrate than by baking up a batch of Carrot Cake Blossoms? These delightful cookies bring the classic flavors of a spiced carrot cake and the creamy decadence of our White Blossoms into one irresistible bite. They’re perfect for Easter, springtime gatherings, or simply as a treat to brighten your day.
Indulge in the Flavors of Easter
Our Carrot Cake Blossoms are more than just a treat; they're a celebration of the season. The spices evoke the warmth of family gatherings, while our White Blossoms add a hint of elegance to each cookie. This Easter, let these treats be a part of your holiday spread, bringing together the timeless appeal of carrot cake and the premium quality that Sarris Candies is known for.
Create Sweet Memories
In the spirit of Easter, baking these Carrot Cake Blossoms can become a bonding moment for you and your family. Invite the kids to help mix the dough or press the Blossoms into the warm cookies. Let Sarris Candies be a part of your family's story this Easter, adding sweetness to your shared experiences.
The Recipe for Easter Joy
Gather your ingredients, preheat the oven, and get ready to enjoy the blend of tradition and taste. Our Carrot Cake Blossoms, each topped with a creamy White Blossom, are the perfect end to your holiday feast. Follow the recipe below and watch as these treats become a new Easter classic for your family.
Ingredients
1 cup (2 sticks) butter, softened
½ cup light brown sugar
1 cup granulated sugar
2 eggs
2 tsp vanilla extract
3 cups all-purpose flour
2 tsp ground cinnamon
1 tsp salt
2 tsp baking powder
1 ½ cups grated carrots
¾ cup golden raisins
1 cup chopped walnuts
30 White Blossoms
Directions
1. Preheat the oven to 375º F. Line two baking sheets with parchment paper.
2. In a large bowl, use electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 4 to 5 minutes. Add eggs and vanilla extract and mix again, about 1 minute.
3. In a small bowl, whisk together flour, cinnamon, salt and baking powder. Add dry ingredients to wet ingredients and mix on low speed until fully incorporated, about 2 minutes. Fold in carrots, raisins, and ½ cup chopped walnuts. Reserve remaining walnuts for the next step.
4. Use a cookie scoop to form 1 inch dough balls. Roll in reserved chopped walnuts then place them 3 inches apart on a lined baking sheet.
5. Bake for 10-12 minutes or until center of cookies look puffy. Allow to rest on the baking sheet for at least 2 minutes before pressing one White Blossom into the center of each cookie. Move to wire rack to finish cooling.
