Carrot Cake Cookies
User Reviews
5.0
9 reviews
Excellent
Carrot Cake Cookies
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Carrot Cake Cookies are so delicious, and so easy to make. They have all the great flavors of a carrot cake, and they have a tangy cream cheese frosting, which just makes them doubly good.
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Ingredients
Cookie Ingredients
- 1 cup butter softened
- 1 cup brown sugar packed
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup shredded fresh carrots not pre-packaged
- 2 cups quick cooking oats
- 1 cup Finely chopped pecans
Cream Cheese Frosting Ingredients
- 4 ounces cream cheese softened
- 4 tablespoons butter softened
- 1 teaspoon vanilla
- 2 1/2 cups powdered sugar
- Milk or half and half as needed
Instructions
Directions:
- Set the oven to 375 degrees, and line two cookie sheets with Parchment paper, and set aside.
- In the mixing bowl of a stand mixer, add the softened butter, brown sugar, sugar, eggs, and vanilla. Mix on low until blended, scrape down sides of bowl with a spatula, and mix on high speed until light and fluffy.
- In a separate bowl, mix the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, and sift together, until completely blended, and well mixed.
- Add the flour mixture to the mixing bowl, a little at a time, mixing between additions, until all the flour has been added.
- Peel two or three carrots, and cut them in large pieces. In a large blender, place the carrot pieces, and blend on high, until the carrots are shredded into small pieces.
- Measure the carrots in a 1 cup measuring cup, and add them to the mixing bowl.
- Add the quick cooking oats, and chopped pecan, and blend until the cookie dough is completely mixed.
- Scoop the cookies out onto cookie sheets, about 2 inches apart.
- Place some sugar in a shallow dish, and with the flat end of a glass, dip the glass in a small amount of water, and then into the sugar. Lightly press the cookies with the glass, smashing the tops slightly.
- Bake for 15 - 18 minutes, or until the edges of the cookies are golden brown.
- Set on a wire rack to cool.
Frosting Directions:
- In the mixing bowl of a stand mixer, add the softened cream cheese, butter, and vanilla, and mix on medium speed until well blended.
- Turn mixer to high, and mix until light and fluffy, scraping down the sides of the bowl, and mixing again.
- Add powdered sugar a little at a time, and blend until all powdered sugar has been added.
- Add a few drops of milk or half n half to the cream cheese frosting and mix until light and fluffy.
- When cookies are completely cool, frost cookies with cream cheese frosting.
- Sprinkle cookies with a little cinnamon, or garnish tops with chopped pecans if desired.
Nutrition Information
Show Details
Serving
48
Calories
154kcal
(8%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Cholesterol
22mg
(7%)
Sodium
91mg
(4%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
636IU
(13%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 48 | |
| Calories | 154kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 22mg | 7% |
| Sodium | 91mg | 4% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 636IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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