Carrot Cake
Carrot Cake

Carrot Cake Cookies

  

March 18, 2016

My Mother’s tried and true layered carrot cake recipe transformed into a bite-size grab-and-go version! These moist cookies have it all! Filled with shredded carrots, pineapple, raisins and topped with a rich cream cheese frosting! Goes great with a glass of milk

Ingredients

Carrot Cake Cookies

1 cup butter, softened

1/2 cup white sugar

1/2 cup brown sugar

2 eggs

1 tablespoon vanilla extract

1 cup white flour

1 1/2-2 cups whole wheat flour

1 1/2 teaspoons baking soda

1 teaspoon salt

1 1/2 teaspoons cinnamon

1 1/3 cups peeled and grated carrots

2/3 cup drained crushed pineapple

2/3 cup raisins (optional)

2/3 cup chopped walnuts (optional)

Cream Cheese Frosting

1 package (8 oz) cream cheese, softened

1/4 cup butter, softened

1/2 teaspoon vanilla extract

1 teaspoon lemon juice, optional

3 cups powdered sugar

1-4 teaspoons milk, if needed

Directions

Carrot Cake Cookies

Preheat oven to 350º F. Lightly grease baking sheet or line with parchment paper.

Beat together softened butter, white and brown sugars; beat in eggs and vanilla.

Stir together white flour, 1 1/2 cups whole wheat flour, baking soda, salt and cinnamon; stir into butter and sugar mixture. Stir in carrots, pineapple, raisins and nuts. If needed, stir in additional flour to create desired consistency*.

Drop by mounded spoonfuls onto prepared baking sheet. Bake 12-13 minutes or until lightly browned on bottom. Remove from baking sheet and cool. Spread cookies with Cream Cheese Frosting and enjoy with a cold glass of milk.

Cream Cheese Frosting

Beat together cream cheese and butter until soft and fluffy. Add vanilla and optional lemon juice, beat. Add powdered sugar and beat until smooth; if needed, thin frosting to desired consistency by beating in 1 teaspoon milk at a time until frosting reaches desired spreading consistency.

*To test desired consistency, drop a spoonful on prepared baking sheet and bake; if cookie spreads too much, stir in additional flour.

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