Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake Cookies with Cream Cheese Frosting

If bite-sized carrot cake sounds good to you, this recipe is for you! Seriously, a soft carrot cake cookie topped with a dreamy vanilla cream cheese frosting and, yes, another carrot cake cookie. Behold confection perfection!

Carrot Cake Cookies with Cream Cheese Frosting

My daughter loves baking cookies and I love the fact that this recipe actually contains a vegetable. I know it’s still a cookie but it seems far less decadent knowing that those bits of shredded carrot are in there. The carrot cake cookies bake up like tiny cakes, moist and delicious with a classic cream cheese frosting in the center.

Carrot Cake Cookies with Cream Cheese Frosting

Ingredients

  • 1¼ cups all-purpose flour
  • ¾ cup old fashioned oats
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • pinch of salt
  • 1 stick (4-ounces) unsalted butter
  • 1 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup grated carrots
  • Cream Cheese Frosting:
  • 4 ounces cream cheese, softened
  • 2 ounces butter, softened
  • ½ – ¾ cup powdered sugar (depending on how sweet you like your frosting)
  • ½ teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
  2. Whisk the flour, oats, baking powder, cinnamon and salt together in a medium bowl.
  3. Beat butter and sugar together in the bowl of a mixer until fluffy. Add the egg and vanilla and mix until just blended. Gradually add the dry ingredients, carrots then stir in the nuts.
  4. Drop dough by rounded teaspoons onto prepared baking sheets. Bake 10-12 minutes until golden brown and firm when touched lightly in the center.
  5. Make Frosting: Combine cream cheese and butter in the bowl of a mixer ad mix until fluffy. Gradually add the powdered sugar, then the vanilla.
  6. Assemble the Cookies: Divide the frosting evenly among half the cookies. Top with the remaining cookies and serve.12 sandwich cookies
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https://www.cookingclarified.com/2013/02/carrot-cake-cookies/

TIPS:
Measure the flour carefully (spoon then sweep). Too much and you’ll end up with dry, tough cookies.

Use a small ice cream scoop to drop dough onto baking sheets for evenly sized cookies perfect for sandwiches.

TOOLS:
Parchment Paper or Silicon Baking Mat

Baking Sheets

Whisk

Hand Mixer or Stand Mixer

Spatula

Scoop

TECHNIQUES:
Measuring Dry Ingredients

Baking

Carrot Cake Cookies with Cream Cheese Frosting

Carrot cake cookies

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