ICED CARROT CAKE COOKIES
Yield Makes about 24 cookies
Number Of Ingredients 20
Steps:
- In a medium bowl, whisk together the all-purpose flour, bread flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, and mix until combined. Pour in the vanilla extract and mix to combine.
- With the mixer on low, gently pour the flour mixture into the wet mixture and continue mixing until combined. Stir in the shredded carrots, chopped pecans, raisins, and oats until evenly distributed.
- Refrigerate dough for at least 1 hour (You may scoop the dough prior to refrigerating if you'd like. It is often easier than scooping out chilled dough.).
- When you are ready to bake, preheat the oven to 350° and line two cookie sheets with parchment paper. Scoop out the chilled dough and place on the prepared pans, leaving 3 inches between each dough ball. Bake in the preheated oven for 16 to 18 minutes, or until the tops are puffed and the edges are set. It is difficult to overbake these cookies since there is a lot of moisture. :)
- While the cookies cool, prepare the icing by mixing the cream cheese, confectioners sugar, milk, and vanilla extract until it is a smooth, thick liquid. You can test the drizzle by dipping a fork into it and lifting it 6 or 8 inches above the bowl, allowing the icing to drip off. You'll want it to run in a steady stream but be thick enough that it takes a few seconds for it to dissolve back into the bowl.
- Drizzle the cooled cookies with the prepared icing and enjoy.
ICED CARROT CAKE COOKIES RECIPE - (4.5/5)
Provided by carvalhohm2
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Coat baking sheets with cooking spray. In a large bowl, combine cake mix, pineapple, carrots, eggs and oil. Beat 3 to 4 minutes, or until well blended. Stir in pecans. Drops by teaspoonfuls 1 inch apart on prepared baking sheets. Bake 14 to 16 minutes, or until edges are golden. Remove to a wire rack to cool, then frost with cream cheese frosting. Store in an airtight container.
CARROT CAKE COOKIES
This is a cake like cookie that tastes like carrot cake, but in cookie form.
Provided by Melissa
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.4 g, Cholesterol 17.1 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 85.3 mg, Sugar 7.4 g
FROSTED CARROT CAKE COOKIES
I took my favorite carrot cake recipe and slightly tweaked it to make cookies. Just like the cake, the yummy bites are filled with shredded carrot, pineapple and raisins-and topped with a homemade cream cheese frosting. -Lawrence Earl, Sumner, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in carrot, pineapple and raisins., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach a spreading consistency. Frost cookies. If desired, sprinkle with walnuts. Store in an airtight container in the refrigerator. Freeze option: Drop dough by tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to airtight freezer containers; return to freezer. To use, bake cookies as directed.
Nutrition Facts : Calories 129 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 81mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
EASY CARROT CAKE COOKIES
Moist carrot cake in a bite-sized cookie-what could be better than that?
Provided by By Inspired Taste
Categories Dessert
Time 1h15m
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
- In large bowl, stir cake mix, pudding mix, oil and eggs until combined. Stir in zucchini and carrot. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
- Bake 10 to 12 minutes or until edges are lightly browned. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- Drizzle icing over cookies. Let stand until set, about 5 minutes.
Nutrition Facts : ServingSize 1 Serving
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