Simply Scrumptious Carrot Cake Cookies Recipes

CARROT CAKE COOKIES

Carrot Cake Cookies image

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

Ingredients

½ cup butter, softened
1 cup brown sugar
2 eggs
1 (8 ounce) can crushed pineapple, drained
¾ cup shredded carrots
1 cup raisins
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons ground cinnamon
1 cup chopped walnuts

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

SIMPLY SCRUMPTIOUS CARROT CAKE COOKIES

Simply Scrumptious Carrot Cake Cookies image

Quick and simple to make, these delicious cookies can provide a little pick-me-up during a dreary winter day or give someone special to you a little smile.

Provided by PalatablePastime

Categories Dessert

Time 48m

Yield 3 dozen

Number Of Ingredients 23

Ingredients

1/2 cup unsalted butter, softened
1 cup brown sugar
2 eggs
2 tablespoons honey
3/4 cup well drained pineapple chunk, finely chopped
1 tablespoon vanilla extract
1/4 cup finely grated baby carrots
1 1/2 cups all-purpose flour
1 cup old fashioned oats
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup dried black currants or 1/2 cup chopped raisins
1 cup almonds, toasted and chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
8 ounces fat free cream cheese, softened
1 -2 teaspoon pineapple juice (from the can)
2 teaspoons vanilla bean paste or 2 teaspoons vanilla extract
1 cup powdered sugar
2 tablespoons finely grated baby carrots
1/4 cup chopped toasted almond

Steps:

Preheat oven to 375°F.
Cream together butter and brown sugar until smooth.
Stir in eggs one at a time, until smooth.
Add honey, pineapple, carrot, and vanilla, stirring until mixed.
Sift flour and stir into wet mixture along with the oats, salt, baking soda, baking powder, currants, almonds, cinnamon, cardamom, and ginger.
Drop mixture by rounded tablespoonfuls onto a greased or parchment paper lined baking sheet a couple of inches apart.
Bake cookies in the preheated 375F oven for 10-12 minutes or until browned around the edges.
Allow cookies to cool on the baking sheet for a minute or two, then finish cooling on wire racks.
Mix together ingredients for icing until it is a smooth thick consistency, adding additional powdered sugar if necessary.
Spread on cookies and allow the icing to set and dry for one or more hours, then pack between layers of waxed paper.

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