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I really like these recipes that all of us grew up with, they’re simply too good to overlook out on.Get a head begin in your spring baking with this enjoyable and scrumptious twist on carrot cake – Carrot Cake Cookies! Smooth and chewy cookies stuffed with grated carrots, oats, and cinnamon sandwiched with candy and tangy cream cheese frosting.

This can be a fabulous recipe for Easter, Mom’s Day or any Spring event. These Carrot Cake Cookies are at all times met with rave opinions. Desire a extra conventional carrot cake? We now have that, too: Carrot Cake with Brown Butter Frosting.

To Make this Recipe You’ Will Want the next elements::

1 cup butter softened to room temperature*
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons floor cinnamon
1/2 teaspoon floor ginger
1/2 teaspoon salt
1/4 teaspoon floor nutmeg
1/4 teaspoon floor cloves
1 cup shredded carrots
2 cups fast oats not old school entire oats
1 cup finely chopped pecans

4 oz. Cream Cheese at room temperature****
4 tablespoons butter at room temperature****
1 teaspoon vanilla extract
2 1/2 cups Powdered sugar
Milk as wanted

Preheat oven to 375 levels F. Line a baking sheet with parchment paper or nonstick baking mat. Put aside.
With a stand or handheld mixer, cream the butter and sugars collectively at medium velocity till gentle and creamy. Add eggs one by one and beat simply till integrated adopted by vanilla, scraping down the perimeters as wanted. Put aside.
In a medium-sized bowl, whisk collectively the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves. With the mixer working on low, slowly add the dry elements to moist elements. The dough can be thick and you’ll have to end mixing by hand. Stir in carrots, oats and pecans by hand simply till integrated – dough can be very thick.
Scoop dough utilizing a 1 ½ inch/1 ½ tablespoon scoop, roll into balls and drop 2” aside. Flatten the tops barely. In case you don’t have a 1 1/2″ cookie scoop, use what you have got and regulate cooking time accordingly.
Bake for 10-12 minutes, simply till cookies are flippantly golden across the edges (take care to not overcook or they received’t be as tender). Enable cookies to chill on cookie sheet for 3 minutes earlier than transferring to a wire rack to chill utterly earlier than frosting.

In a big bowl beat butter, cream cheese and vanilla till gentle and fluffy, 2-3 minutes, scraping down sides as wanted. Beat in powdered sugar on low till mixed then improve velocity to medium-high and beat till thick and creamy, 1-2 minutes. Add milk, a tablespoon at a time to achieve desired consistency.
Frost cookies as soon as utterly cool and garnish with chopped pecans if desired.