Desserts
Easter’s Carrot Cake Cookies Recipe
Servings |
MetricUS Imperial
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Ingredients
- For the Cookies
- 1 1/4 cups all purpose flour
- 1/2 cup quick oats
- 3/4 tsp baking soda
- 1 1/4 tsp ground cinnamon
- 1/4 tsp Salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups finely grated carrots
- 3/4 cup chopped walnuts or pecans
For the Cream Cheese Frosting
- 4 oz cream cheese softened
- 6 Tbsp unsalted butter softened
- 1 pinch Salt
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
Ingredients
For the Cream Cheese Frosting
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Instructions
- Combine flour, quick oats, baking soda, cinnamon and salt, set aside.
- In the bowl of an stand mixer, cream together butter, granulated sugar and brown sugar until well blended.
- Mix in egg and vanilla extract.
- Slowly add in flour mixture and fold just until combined.
- Stir in carrots, then fold in walnuts.
- Cover and chill dough 1 hr 15 minutes.
- Preheat oven to 350 during.
- Drop dough, 2 Tbsp at a time, on to parchment paper lined baking sheets, spacing cookies at least 2-inches apart.
- Bake in preheated oven 12 - 13 minutes until centers are set.
- Allow to cool on baking sheet for a few minutes then transfer to a wire rack to cool.
For the cream cheese frosting
- In the bowl of an electric stand mixer whip together cream cheese, butter and salt until smooth and fluffy.
- Stir in vanilla and powdered sugar and continue to whip until smooth and very fluffy.
- Sandwich 2 cookies together with the cream cheese filling and serve.