Carrot cake cookies

Name: Carrot cake cookies
Cuisine: American, European
Ingredients: 114 grams unsalted butter; 83 grams Domino® Golden Sugar; 100 grams Domino® Dark Brown Sugar; 1 egg + 1 egg yolk large eggs; 1 teaspoon vanilla extract; 250 grams all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 64 grams carrots, grated; 55 grams raisins, optional; 57 grams unsalted butter; 57 grams cream cheese; 240 grams Domino® Powdered Sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt

5 steps

Updated at: Thu, 17 Aug 2023 03:25:37 GMT

Ingredients

0 servings

For the cookies

114 gramsunsalted butter

83 gramsGolden Sugar

100 gramsDark Brown Sugar

1egg

1egg yolk

egg

1 teaspoonvanilla extract

250 gramsall-purpose flour

½ teaspoonbaking soda

¼ teaspoonbaking powder

½ teaspoonsalt

1 teaspoonground cinnamon

½ teaspoonground ginger

¼ teaspoonground nutmeg

64 gramscarrots

grated

55 gramsraisins

optional

For the cream cheese frosting

57 gramsunsalted butter

57 gramscream cheese

240 gramsPowdered Sugar

1 teaspoonvanilla extract

¼ teaspoonsalt

Instructions

Step 1

Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside. In a large mixing bowl with a paddle attachment beat the butter and sugar until light and fluffy, about two minutes. Add in the eggs and vanilla and beat until combined.

Step 2

In a separate bowl sift the flour, baking powder, baking soda, spices and salt together. Mix the dry ingredients into the wet mixture until just combined. Scrape down the sides of the bowl and remove the bowl from the mixer.

Step 3

Fold in the carrots and raisins until fully incorporated. Using a 1.5 ounce cookie scoop, scoop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Bake for 12 minutes or until the edges are light golden brown and set, but the centers are still a little gooey.

Step 4

To make the frosting, place the butter and cream cheese in a stand mixer with a paddle attachment. Whip the butter and cream cheese until light and fluffy, about 4 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.

Step 5

Transfer the frosting to a piping bag and snip off the end to make a large hole. Pipe frosting over the top of each cookie and sprinkle with chopped nuts if desired. Enjoy!