Frosted Carrot Cake Cookies
User Reviews
0.0
0 reviews
Unrated
Frosted Carrot Cake Cookies
Report
These frosted carrot cake cookies taste just like traditional carrot cake but in an easy-to-make cookie form! And it wouldn't be carrot cake without a generous amount of homemade cream cheese frosting on top. The perfect Spring dessert!
Share:
Ingredients
CARROT CAKE COOKIES:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¾ teaspoon nutmeg
- 2 tablespoons ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 (8-ounce can) crushed pineapple, drained
- 1 cup shredded carrots
- 1 cup raisins
- 1 cup Chopped walnuts, optional
Cream Cheese Frosting
- 6 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 pinch salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, ¾ teaspoon nutmeg, and 2 tablespoons ground cinnamon in a medium-sized bowl. Set aside.
- Use an electric or stand mixer to cream together ½ cup unsalted butter, ¾ cup brown sugar, ¼ cup granulated sugar, and 1 tablespoon vanilla extract in a large bowl until combined. Add 2 large eggs one at a time, mixing between each egg.
- Stir in 1 (8-ounce can) crushed pineapple, 1 cup shredded carrots, and 1 cup raisins. Stir in dry ingredients. Mix in 1 cup chopped walnuts, if desired.
- Use a medium cookie scoop to scoop the dough into balls about 2-3 tablespoons each onto the prepared baking sheets, leaving 2 inches between them. Bake for 15-20 minutes or until bottoms are beginning to brown. Allow cookies to cool completely before frosting.
Cream Cheese Frosting
- Beat the softened 4 tablespoons unsalted butter, and 6 ounces cream cheese, on medium speed with a hand mixer or stand mixer for 1-2 minutes, until smooth and creamy.
- Add 1 teaspoon vanilla extract, 2 cups powdered sugar, and 1 pinch salt and mix on low until incorporated. Increase the speed to high and beat for a couple of minutes until smooth. You may separate a small amount of frosting to tint green and orange to pipe carrots or just leave it all white. Use a spoon or a knife to spread frosting over each cooled cookie.
Notes
- Originally posted March 16, 2016
- Updated on March 14, 2024
Nutrition Information
Show Details
Calories
248kcal
(12%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
36mg
(12%)
Sodium
133mg
(6%)
Potassium
146mg
(4%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
1185IU
(24%)
Vitamin C
1mg
(1%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 133mg | 6% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 1185IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
