Carrot Cake Cookies
Carrot Cake Cookies
Cute drop cookies that taste just like carrot cake.
What's this?
What is this button?
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
55 min
Prep Time
02 hrs 20 min
Total Time
50
cookies Ingredients
Cookie
1 cup Land O Lakes® Butter, softened
34 cup firmly packed brown sugar
34 cup granulated sugar
2 teaspoons vanilla extract
2 12 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
12 teaspoon salt
250 grams (about 2 14 cups or 4 medium) grated carrots, any liquid discarded, patted dry
1 cup finely chopped pecans
Frosting
1 (8-ounce) package cream cheese, softened
12 cup Land O Lakes® Butter, softened
12 teaspoon vanilla extract
4 cups powdered sugar
Green food color, if desired
Orange food color, if desired
How to make
-
STEP 1
Heat oven to 350°F.
-
STEP 2
Combine 1 cup butter, brown sugar and granulated sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and 2 teaspoons vanilla; beat until well mixed. Add flour, cinnamon, baking soda and salt; beat at low speed, scraping bowl often, until well mixed. Stir in carrots and pecans.
-
STEP 3
Scoop dough by rounded tablespoonfuls, about 2 inches apart, onto greased cookie sheets. Bake 14-16 minutes or until edges are deep golden brown and cookies are set. Cool completely.
-
STEP 4
Meanwhile, combine cream cheese, 1/2 cup butter and 1/2 teaspoon vanilla in bowl; beat at medium speed until smooth and creamy. Add 1 cup powdered sugar at a time, beating until smooth and combined. Reserve 1/2 cup frosting.
-
STEP 5
Frost each cooled cookie with 2 teaspoons frosting. Divide reserved frosting in half. Tint one half green and one half orange. Spoon each tinted frosting into resealable plastic food bags; snip off corner of bags. Make carrot design on top of each cookie, if desired.
Tip #1
Carrots contain a lot of moisture, making them amazing in baked goods. Yet too much moisture in a batter may cause cookies to spread too much during baking. For best results, use fresh carrots (not the matchstick carrots from a bag), then shred them using the larger grate on either a box grater or food processor. Dry them by gently rolling in paper towel, and weigh them instead of measuring for best accuracy.
190 Calories
10 Fat (g)
35 Cholesterol (mg)
130 Sodium (mg)
24 Carbohydrates (g)
0 Dietary Fiber
2 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
More Recipes To Make
/2023.nov/2023_retail_make-ahead-macaroni-and-cheese_600x600.jpg?ext=.jpg)
Featured In
COLLECTION
Spring Cookies
Whimsical umbrellas, flower surprise cookies, and more—bake a bouquet of these lovely springtime cookies.
See Recipes