Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins | Yield: 36 COOKIES
Light and fluffy cookies with the best cream cheese frosting. These cookies are packed with carrots and cinnamon. To make these delicious cookies pretty, sprinkle the chopped pecans around the edges.
Put a fun twist on your favorite carrot cake with these tasty cookies. These cookies are very easy to whip up using simple pantry ingredients. Make sure to make a big batch because these cookies go out fast! And these are the perfect cookies, you can serve on any occasion!
1 c. Butter (Sweet Cream, Salted, Softened)
1/2 c. Brown Sugar
1 tsp Vanilla Extract
1 c. Granulated Sugar
3 c. All-purpose Flour
1 tsp Baking Powder
2 heaping teaspoons of Cinnamon
1 tsp Baking Soda
2 c. grated or chopped raw Carrots
1/2 tsp Salt
Cream Cheese Frosting:
1 c. chopped Pecans
HOW TO MAKE CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING
Step 1: Start by grating or chopping 2 cups of raw carrots.
Step 2: To a bowl, add the dry ingredients. Mix well until blended and set aside.
Step 3: Cream the butter and sugars in a large mixing bowl. Then, add the eggs and vanilla. Mix well until you have a light and fluffy mixture.
Step 4: To the cookie dough, add the dry ingredients, 1 cup at a time, mixing until just blended. Then, fold in 2 cups of carrots.
Step 5: Place in a preheated 375 degrees oven and bake the cookies for about 13 to 15 minutes or until the edges are golden brown. Remove from the oven when done and let the cookies cool.
Step 6: To make the cream cheese frosting, whisk the cream cheese, butter and vanilla in a mixer until combined. Then, add 1 cup at a time of the powdered sugar, mixing until the sugars are blended
Step 7: Frost the cooled cookies and sprinkle the edges of the cookies with the chopped pecans.