Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi

I love carrot cake, but if I’m taking out a grater or food processor, it's a situation, and I’m usually not down for a situation. Enter carrot baby food. You get all the flavors of a dense slab of carrot cake with minimal effort and in perfect cookie formation. And it all happens in one bowl and less than 30 minutes. Prepare to add these soft baked beauties to your weekly rotation.

Yields 16 cookies

• ⅓ cup (4 oz) carrot baby food
• 1 egg yolk
• 1 tsp vanilla extract
• ½–¾ cup sugar (depending on your sweetness preference)
• ¼ cup light brown sugar
• ⅓ cup oil
• 1 tsp cinnamon
• ½ tsp ground ginger
• ¼ tsp nutmeg
• 2 cups flour
• ½ tsp baking soda
• ½ tsp salt
• ½ cup white chocolate chunks

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix the carrot baby food, egg yolk, vanilla, sugars, and oil in a bowl until well combined. Add the cinnamon, ginger, and nutmeg and mix.

Pour in the flour, baking soda, and salt. Mix until a cookie dough forms. Fold in white chocolate chunks.

Using a small cookie scoop or an half a cup measuring cup, spoon dough onto the prepared baking sheet. Bake for 10–12 minutes.

Allow to cool completely before removing the cookies from the pan. Enjoy!

(Originally recipe in Mishpacha, Issue 941)