The Unfortunate Side Effects of Heartbreak and Magic

by Breanne Randall

Carrot Cake Cookies with Cream Cheese Frosting These will humble the eater and remind them of their roots, where they came from—you know. Carrots help you understand that to find fulfillment, you have to seek answers from your past, no matter how gritty it is. The salt and cinnamon ensure that those traditions and memories will be protected. Focus on positivity while baking, or they’ll turn out bitter. I adapted this recipe from my Uncle Sun, who brought back a bag of lunar white carrot seeds from his tour in Vietnam. Ingredients For the cookies 1 c. all-purpose flour 1 tsp. baking soda ½ tsp. salt 1½ tsp. ground cinnamon ⅛ tsp. ground nutmeg ½ tsp. ginger ¼ c. coconut oil melted and cooled to room temperature ½ c. dark brown sugar ¼ c. granulated sugar 1 large egg ¼ c. peach puree (can use baby food or just puree canned peaches) 2 tsp. vanilla extract 1 c. shredded carrots 1 c. old-fashioned oats ½ c. sweetened coconut flakes ½ c. raisins For the frosting 1 oz. cream cheese at room temperature 1 c. powdered sugar 1 T. milk ¼ tsp. pure almond or vanilla extract Directions 1. Preheat the oven to 350ºF. Line a baking sheet with a Silpat baking mat or parchment paper, and set aside. 2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside. 3. In the bowl of a stand mixer, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract, and beat until well combined. Next, add the shredded carrots and peach puree. Mix until com...