Carrot Cake Cookies

30 May

I’ve gotten pretty bad at updating my blog. I blame it on the warm weather. Please forgive me.

Since it is still technically spring, I haven’t really moved on to my “summer” recipes quite yet. These oh-so-delicious carrot cake cookies are a perfect way to celebrate spring!!

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Carrot Cake Cookies

Yields 20 cookies

Ingredients:

COOKIES
2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
8 tablespoons (1/2 cup) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 pound medium carrots (3 to 4 carrots), shredded

COOKIE TOPPING

8 tablespoons (1 stick) unsalted butter, at room temperature
6 oz cream cheese, softened
2 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
Coconut (optional)

  1. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  2. Using a mixer preferably fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 4-5 minutes. Scrape down the sides of the bowl then add the eggs, one at a time, beating until combined. Mix in the vanilla. Add the dry ingredients and beat just until combined. Stir in carrots. Transfer batter to the refrigerator and chill for half hour.
  3. Position a rack in the center of the oven and preheat to 350°. Line two baking sheets with parchment paper.
  4. Using an ice cream scooper, drop batter onto the prepared baking sheets at least 2 inches apart. Bake for 10 minutes each, remove from the oven and let the cakes cool in the pan for 5 minutes before transferring them to a rack to cool completely.
  5. To make the frosting, use a mixer preferably with the paddle attachment and beat together the butter, cream cheese and powdered sugar until light and fluffy, about 3-5 minutes. Add vanilla and beat until combined.
    Using a knife, spread the frosting onto the  cooled cookie. (optional step:  I also toasted some coconut and used it to garnish the cookies! )
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