Carrot cake madeleine cookies

Lil’ bun was craving madeleine cookies again…

Yes again.

That girl loves these cookies, but who can blame her? I mean who wouldn’t want to have a spongey butter based cookie with every meal?

Long story short, I decided that I would make some for her…but seeing that Easter is right around the corner, I had to make them carrot themed of course!

I based the recipe off of my original madeline recipe and added in shredded carrots and spices to make it carrot cake flavor. 🙂

But of course we can’t have carrots without leaves so I decided to make matcha madelines as well!

Are you all ready for Easter everyone here at the bunsinmyoven linkyparty? What’s your favorite Easter treat?

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Ingredients (makes 12):

2 eggs
1/2 teaspoon vanilla
1/3 cup sugar (I used coconut sugar)
1/2 cup flour
1/4 cup butter melted

Carrot cake version
1 1/2 cup grated carrots
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon allspice
pinch of salt

Matcha version
1 tablespoon matcha

Method (detailed recipe with photos here)

1. Melt the butter in a small bowl or saucepan and set it aside in a container to cool down a bit. In a separate medium bowl, combine the vanilla and eggs.

2. Whisk the vanilla, salt and eggs in the bowl until combined.

3. Continue to beat the mixture and gradually add in the sugar 1/3 at a time. At this time you can switch to an electric mixer or continue to work out those arms and whisk your heart out. Beat your mixture on high speed for 8 – 10 minutes until it becomes thick and pale with an almost ribbony or cake batter consistency. The mixture should of doubled in size.

4. Gently fold in the flour 1/3 at a time until incorporated. Fold in the carrots and spices.

5. Slowly pour the butter in along the edge of your bowl making sure that you are folding it into your batter at the same time so that it combines properly. Chill batter in fridge for at least 1 hour.

6. While the batter is chilling, prep your madeleine mold by buttering each one thoroughly before dusting each with a bit of flour to ensure that they don’t end up sticking to the pan.

7. Pour the batter into the madeleine molds. I found it helpful to transfer my batter into a liquid measuring cup first before filling each mold.

8. Bake at 375F for 14 to 17 minutes, or until golden and the tops are springy.