CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING
Our Carrot Cake Cookies with Cream Cheese Frosting feature a light, and fluffy cookie chocked full of carrots and cinnamon and topped with delicious cream cheese frosting.
When we think of Spring, we think of Carrot Cake. There are a lot of spring birthdays in our family and our mom loved Cream Cheese Frosting so there were a lot of Carrot Cake Birthday Cakes in our childhood. We decided to take those classic flavors of carrots, cinnamon and cream cheese and turn them into a cookie … hello Carrot Cake Cookies with Cream Cheese Frosting! You are delicious! We think this cookie tastes just like Carrot Cake and it is the perfect delivery device for our Best Cream Cheese Frosting. We hope you like these cookies as much as we do!
Grate and chop 2 cups of carrots. We used a bag of pre-chopped carrots but we did another chop on them before we used them.
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Mix in cinnamon, baking powder, baking soda and salt. Mix well. Add the flour and mix until combined. Mix in the chopped carrots.
Roll the dough into a ball and place on a cookie sheet.
Bake the cookies in a 375 degree oven for 13-15 minutes or until golden brown around the edges. Here is what the cookies look like just out of the oven. Golden brown and delicious and chock full of sweet delicious carrots.
Make up a batch of our super delicious The Best Cream Cheese Frosting. You can find the recipe and detailed instructions on how to make this frosting right here.
Frost the Carrot Cake Cookies with the Best Cream Cheese Frosting using a spreader or a knife.
Chop up some pecans. You’ll need about a cup of chopped nuts.
Dip the edge of the cookie into the pile of chopped pecans to create a circle of nuts around the edge of the cookie. The pecans should stick on the just applied Cream Cheese Frosting.
That ‘s all there is to it! You now have a yummy frosted cookie that tastes just like a piece of Carrot Cake.
If you like Carrot Cake you’ll love our Carrot Cake Cookies with Cream Cheese Frosting. A light and fluffy cookie, chock full of carrots and cinnamon and topped with delicious Cream Cheese Frosting. So incredibly tasty! Your family will ask you to make them again and again!
CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING
yield: 3 DOZEN COOKIES
cook time: 13-15 MINUTES
Our Carrot Cake Cookies with Cream Cheese Frosting feature a light, and fluffy cookie chocked full of carrots and cinnamon and topped with delicious cream cheese frosting.
INGREDIENTS:
- 1 cup Butter (Sweet Cream Salted)
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- 3 cups All-Purpose Flour
- 2 1/4 teaspoons Cinnamon
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups grated or chopped raw Carrots
- The Best Cream Cheese Frosting
- 1 cup chopped Pecans
DIRECTIONS:
- Grate and chop 2 cups Raw Carrots
- In a large bowl, cream butter and sugars until light and fluffy.
- Beat in eggs and vanilla.
- Mix in cinnamon, baking powder, baking sold and salt and mix well.
- Add flour and mix until combined.
- Add in 2 cups of carrots.
- Bake the cookies in a 375 degree oven for 13-15 minutes or until golden brown around the edges.
- Allow cookies to cool.
- Frost with The Best Cream Cheese Frosting.
- Apply chopped Pecans around the edges of cookies.
All images and text © Two Sisters.
