My all-time favorite Christmas treat is this Trinidad black cake. Just to acquire a piece of this cake, I would constantly look forward to this season. The fruit tastes better the longer it stays in the alcohol, and the same is true of the cake. To be safe, cook this dish a few days before you intend to serve the delectable treat. If you intend to let it sitting for a while, though, be sure that it is adequately wrapped.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 45 |
| Yield: | 45 cookies |
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons sea salt
- ¾ cup unsalted butter, softened
- ¾ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups finely grated carrots
- ¾ cup chopped pistachio nuts
- ¾ cup finely chopped crystallized ginger
- 1 ½ cups confectioners’ sugar
- ¼ cup water
Instructions
- Preheat the oven to 375 degrees F (190 degrees C) and place racks in the top and bottom third of the oven. Line two rimmed baking sheets with parchment paper.
- Whisk flour, baking powder, and salt together in a medium mixing bowl. Set aside.
- Combine butter and sugar in a large mixing bowl and beat with a hand mixer on medium speed for 1 minute. Scrape down the sides of the bowl with a rubber scraper, add the egg and vanilla, and continue beating on medium speed for 1 more minute. Add 1 cup of the carrots (reserve the 1/4 cup for garnish), nuts, and ginger, and mix with a wooden spoon.
- Add 1/2 of the dry ingredients to the large bowl. Mix with the spoon until combined. Add the remaining dry mixture and mix again until fully incorporated. Chill for 20 minutes.
- Meanwhile, make the icing. Place confectioners’ sugar in a small bowl and whisk in water.
- Using your hands, roll the chilled dough into 1-inch balls and place on the prepared baking sheets.
- Bake in the preheated oven until edges are golden and set, about 16 minutes. Remove from the oven.
- Place parchment under two wire racks to catch the icing. Transfer the cookies to the wire racks.
- Dollop 1/2 teaspoon of icing on top of the cookies while they are still hot. Sprinkle the tops with the remaining carrot, about 1/4 teaspoon on each. Let cool for 10 minutes on the rack. Serve.
- If you want to make these ahead, the iced cookies can be stored in an airtight container for up to 1 week. Top with freshly grated carrot just before serving.
Nutrition Facts
| Calories | 97 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 80 mg |
| Sugars | 8 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |