Pecan Carrot “Cake” Cookies with Creamy Limón Frosting

I hope you all had a bright and fabulous weekend and are enjoying your summer wherever you may be. This past week we decided to do some upgrades to our home. Sanding, painting, sealing, applying and so forth. In order to get us through the hard work I decided to make us a treat.

Homemade raw cookies with frosting! Not any cookies either. Pecan carrot cake cookies with a creamy limón frosting!

I dehydrated the cookies outside while we worked away inside. The smell of paint indoors and the smell of carrot cake and sweet spices outside. When they were done we could hardly wait for them to cool to apply the frosting so certainly helped ourselves to one or two. They were mouthwatering delicious! Sweet from the carrots and raisins with just the right amount of spice. Plus, a delight to know they are gluten free, raw and vegan! the next morning I frosted the cookies and we enjoyed one with our coffee. We placed them in the freezer, as we prefer most of our treats frozen, and hours later in the heat of the day enjoyed a nice cool cookie!

At the end of the week, our home looked completely different. Brand new and refreshing! The hard work paid off and the cookies got us through!

These cookies are great for guests, parties, your loved ones, or yourself! They are incredibly delicious, healthy and simple to make! The frosting is made from pecans so feel free to dab a little extra on top!

Pecan Carrot "Cake" Cookies:

• 2 cups shredded carrots
• 1 cup pecans
• 1 cup raisins
• 1/2 heaping tsp. cinnamon powder
• 1/2 heaping tsp. nutmeg powder
• Dash of ginger powder
• Dash of cloves
• 1 tsp vanilla extract
• 2 tbsp coconut oil (or coconut butter)
• 2 tbsp stevia
• Pinch Sea Salt

Peaceful Preparation:

1. Pulse pecans in a food processor until they form a flour.
2. Add the balance of the ingredients, less the carrots and raisins. Pulse until well combined, wet throughout. Add raisins and pulse until incorporated, leaving some whole.
3. In a large bowl combine this mixture with the shredded carrots, mixing until it sticks together.
4. Form into cookies, place in the dehydrator at 105 degrees for 4-5 hours or until done. Or use your oven at the lowest temperature possible (200 degrees for about 2 to 2 1/2 hours.)

Creamy Limón Frosting:

• 1 cup pecans
• Juice from 2 limes
• 1 tbsp stevia
• 2 tbsp coconut oil (optional)
• 1/2 cup water (as needed)
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Peaceful Preparation:

1. Combine the ingredients in a blender, mix until smooth, adding water as needed until nice and creamy!
2. Refrigerate overnight, frost your cookies and enjoy!

Wishing you a great new week!
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With love,
Christa
 
Adapted from Healthy Blender Recipes!