Taste of Home
Frosted Carrot Cake Cookies
TOTAL TIME: Prep: 30 min. Bake: 10 min./batch + cooling
YIELD: about 4-1/2 dozen.
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
Ingredients
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1 cup butter, softened
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1 cup sugar
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1 cup packed brown sugar
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2 large eggs, room temperature
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1 teaspoon vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 medium carrot, shredded
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1/2 cup crushed pineapple, drained and patted dry
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1/2 cup golden raisins
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FROSTING:
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6 ounces cream cheese, softened
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3-3/4 cups confectioners' sugar
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1-1/2 teaspoons vanilla extract
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2 to 3 tablespoons 2% milk
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Toasted chopped walnuts, optional
Directions
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1.
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.
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2.
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.
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3.
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.
Nutrition Facts
1 cookie: 129 calories, 4g fat (3g saturated fat), 18mg cholesterol, 81mg sodium, 22g carbohydrate (16g sugars, 0 fiber), 1g protein.
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