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–+ servings
Carrot Cake Cookies

Soft and Tender Carrot Cake Cookies for Every Sweet Tooth

Delicious Carrot Cake Cookies with creamy frosting, perfect for any sweet tooth and spring gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter melted
  • 1 cup Granulated Sugar
  • 2 large Eggs at room temperature
  • 1 cup Carrot Puree can use baby food
  • 1 cup Finely Grated Carrots squeeze out excess moisture
  • 1 teaspoon Vanilla Extract opt for pure
  • 1/2 cup Neutral Oil Canola or Coconut
  • 2 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder check for freshness
  • 1 teaspoon Cinnamon ground
  • 1/2 teaspoon Salt
For the Cream Cheese Frosting
  • 8 oz Cream Cheese full-fat
  • 2 cups Powdered Sugar

Equipment

  • Mixing Bowl
  • Cookie scoop
  • baking sheet
  • Parchment Paper
  • whisk
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a half sheet pan with parchment paper.
  2. Melt unsalted butter, allow to cool for about 15 minutes.
  3. Finely grate the carrots, squeeze out excess moisture.
  4. Whisk together melted butter, sugar, and eggs. Add oil, carrot puree, grated carrots, and vanilla.
  5. Sift together flour, baking soda, baking powder, cinnamon, and salt. Gradually mix into wet ingredients.
  6. Scoop even portions of dough onto prepared pan, spacing at least 2 inches apart.
  7. Bake for 8-10 minutes until springy. Cool on pan for 5 minutes before transferring to a rack.
  8. Beat cream cheese until smooth, add butter, vanilla, and powdered sugar until fluffy.
  9. Frost cooled cookies with cream cheese frosting and decorate as desired.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure melted butter cools before mixing with sugar; squeeze out moisture from carrots for best texture. Frost cookies the same day they are baked for freshness.

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