Carrot Cake Cookies with Cream Cheese Frosting

Carrot Cake Cookies with Cream Cheese Frosting from 101 Cooking For TwoMy 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:

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 does 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.

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.

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.

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.

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

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.

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

Let cool and then frost with the cream cheese frosting.

Carrot Cake Cookies with Cream Cheese Frosting

Prep Time: 20 minutes

Cook Time: 16 minutes

Total Time: 40 minutes

Yield: 16 cookies

Carrot Cake Cookies with Cream Cheese Frosting

Great Carrot Cake Cookies with Cream Cheese Frosting. An evil treat that my wife and I could almost live on.

Ingredients

    Frosting
  • 4 oz cream cheese
  • 2 1/2 T butter
  • 1 t vanilla
  • 1/2 t lemon juice
  • 1 1/4 cup powder sugar
  • Cookie Dough
  • 1 stick (1/2 cup) melted butter
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 1 egg yoke
  • 3/4 cup AP flour
  • 1/2 t ginger
  • 1/2 t cinnamon
  • 1/2 t salt
  • 3/4 cup rolled oats
  • 3/4 cup finely grated carrot
  • 1/3 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 3/4 cup. Try not to use the “baby carrots”, they have no taste.
  2. 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.
  3. 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.
  4. 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 an whisk should do.
  5. 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.
  6. Now add 3/4 cup shredded carrot, 1 cup rolled oats and 1/3 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.
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Updated
December 25 2013

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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