Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake Cookies with Cream Cheese Frosting from 101 Cooking For Two

My wife thinks this is one of the best things I have ever made and she may well be right . It is right up there with my Whole Wheat Buttermilk Blueberry Cream Cheese Scones.  An evil treat that I could almost live on. Plus all major food groups are included: Grains (flour and oats) Fruits (raisins) Vegetables (carrots) Dairy (cream cheese) and Meat (eggs count).  It must be good for you (NOT).

I had carrot cake for my birthday decided it would make an excellent cookie so off to Google again and I came up with a Martha Stewart recipe . Really not much work and almost no skill is needed to pull this off. Give it a try for an everyday treat or that special occasion.

Rating:

Rating system 5

Most of the time I must put some though into the rating. Not this time. If I only had a 6…

Notes:  I wanted some cinnamon instead of a large dose of ginger. Other than that, I mostly stayed on task. The suggested cream cheese frosting ( which I loved) was about twice as much as needed. The recipe as posted reflects the 50% decrease. I did make them slightly bigger and do not make them into sandwiches like the recipes called for. I just frosted and ate.

shred carrots

Preheat oven on 350 convection. Prep two cookie sheets by covering with parchment paper. Finely shred one large or 2 smaller carrots to make 3/4 cup. Try not to use the “baby carrots”, they have no taste.

ingredient for cream cheese frosting

Make the frosting first. 4 oz cream cheese and 2 1/2 tablespoons of butter (without salt preferred) in a bowl. Microwave for 10-20 seconds to soften if needed but do not melt.

beat the frosting

Cream together with a hand mixer until smooth, about 2 minutes.  Add 1 t vanilla and 1/2 t lemon juice. Continue to mix. Slowly add 1 1/4  cup powdered sugar and continue to beat until smooth. Refrigerator until needed. Don’t forget to lick the beaters.

start mixing in a stand mixer

In a large mixing bowl combine 1 stick (1/2 cup) melted butter (again unsalted preferred) with 1/2 cup light brown sugar, 1/4 cup sugar and 1 egg yoke. Whisk or beat together. I’m lazy and used a stand mixer but a hand-held mixer or even a whisk should do.

Next in a separate bowl combine the dry ingredients. 3/4 cup AP flour, 1/2 t ginger, 1/2 t cinnamon, 1 t salt. Mix together well and slowly combine with the butter/egg mixture.

Now add 3/4 cup shredded carrot, 1 cup  rolled oats and 1/3 cup raisins. Mix well.

spoon on parchment paper

Spoon onto the parchment covered cookie sheets into 1 inch diameter balls. It should make about 16. Flatten the balls slightly with your fingers.

cook until edge is turning darker brown

Place in the oven for 8 minutes. Rotate the pans (180 degrees and bottom pan to top). Cook another 7-8 minutes until edges are turning brown.

cool on rack

Remove from oven and let set for about 2 minutes until they firm up a bit and then move to a cooling rack.

top with frosting

Let cool and then frost with the cream cheese frosting.

Carrot Cake Cookies with Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Great Carrot Cake Cookies with Cream Cheese Frosting. An evil treat that my wife and I could almost live on.
Author:
Serves: 16 cookies
Ingredients
Frosting
  • 4 oz cream cheese
  • 2½ T butter
  • 1 t vanilla
  • ½ t lemon juice
  • 1¼ cup powder sugar
Cookie Dough
  • 1 stick (1/2 cup) melted butter
  • ½ cup light brown sugar
  • ¼ cup sugar
  • 1 egg yoke
  • ¾ cup AP flour
  • ½ t ginger
  • ½ t cinnamon
  • ½ t salt
  • ¾ cup rolled oats
  • ¾ cup finely grated carrot
  • ⅓ cup raisins
Instructions
  1. Preheat oven on 350 convection. Prep two cookie sheets by covering with parchment paper. Finely shred one large or 2 smaller carrots to make ¾ cup. Try not to use the “baby carrots”, they have no taste.
  2. Make the frosting first. 4 oz cream cheese and 2½ tablespoons of butter (without salt preferred) in a bowl. Microwave for 10-20 seconds to soften if needed but do not melt.
  3. Cream together with a hand mixer until smooth, about 2 minutes. Add 1 t vanilla and ½ t lemon juice. Continue to mix. Slowly add 1¼ cup powdered sugar and continue to beat until smooth. Refrigerator until needed. Don’t forget to lick the beaters.
  4. In a large mixing bowl combine 1 stick (1/2 cup) melted butter (again unsalted preferred) with ½ cup light brown sugar, ¼ cup sugar and 1 egg yoke. Whisk or beat together. I’m lazy and used a stand mixer but a hand held mixer or even an whisk should do.
  5. Next in a separate bowl combine the dry ingredients. ¾ cup AP flour, ½ t ginger, ½ t cinnamon, 1 t salt. Mix together well and slowly combine with the butter/egg mixture.
  6. Now add ¾ cup shredded carrot, 1 cup rolled oats and ⅓ cup raisins. Mix well.
  7. Spoon onto the parchment covered cookie sheets into 1 inch diameter balls. It should make about 16. Flatten the balls slightly with your fingers.
  8. Place in the oven for 8 minutes. Rotate the pans (180 degrees and bottom pan to top). Cook another 7-8 minutes until edges are turning brown.
  9. Remove from oven and let set for about 2 minutes until they firm up a bit and then move to a cooling rack.
  10. Let cool and then frost with the cream cheese frosting.

Last Updated
September 28 2014

Comments

  1. says

    Thanks so much for sharing these at Church Supper! Love the frosting!!! I’m glad you decided to join in…love seeing new faces. Have a blessed week and please come back again next Sunday ~EMM

  2. Jenifer says

    These sound as if they would be delicious. Question: is that 180C or 180F for the oven? (We mainly use the centigrade scale here in Oz but I understand in the USA Farenheight is the norm?)

  3. says

    Sorry this is one recipe I have not converted from Blogger format to WordPress so it is a bit hard to read. The cooking temperature is 375 F or 190 C. The 180 degrees refers to rotating the pan half a turn. I’m converting the post now so it will look better to you.
    DrDan
    PS they are one of my favorite things

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