Carrot Cake Cookies

Updated at: Thu, 17 Aug 2023 09:48:20 GMT

Step 1

Preheat oven to 375 degrees Fahrenheit

Step 2

Grate 2 cups of Raw Carrots. Set aside for later.

Step 3

In a large bowl, add flour, cinnamon, baking powder, baking soda, and salt and whisk together until combined. Set aside.

Step 4

In a large mixing bowl, cream the butter and sugars until pale in color and fluffy, about 10 minutes. Add the eggs one at a time and vanilla and mix until light and fluffy.

Step 5

Add the dry ingredients to the cookie dough one cup at a time and mix until just combined.

Step 6

Fold in the carrots and walnuts until combined.

Step 7

Scoop 1/4 cup cookie dough onto a cookie sheet lined with parchment paper. Space out 3 inches from each other to allow to spread as they cook.

Step 8

Bake the cookies in an oven preheated to 375 degrees oven for 13-15 minutes or until golden brown around the edges.

Step 9

Allow cookies to completely cool.

Step 10

Add the butter, cream cheese, and vanilla extract to a mixing bowl. The butter and the cream cheese should be “slightly softened” which means it is still cold but has been out of the refrigerator for 30-60 minutes. Mix the cream cheese, butter, and vanilla together on medium speed until thoroughly combined (about 2 minutes.) Use a spatula to scrape the mixture down from the sides of the bowl before moving on to the next step.

Step 11

In a separate bowl, use a food scale to measure 1 Pound of Powdered Sugar. If you don’t have a food scale, measure 4 cups instead. Add the Powdered Sugar into the mixing bowl with cream cheese. Cover the mixer with a towel to keep the powdered sugar from flying out of the mixer. Start your mixer (or electric beater) on the lowest setting and keep it on low until the cream cheese/butter and sugar are incorporated (about 30 seconds). Stop the mixer and scrape down the sides of the bowl and then increase the speed to medium-high and mix for another 30-45 seconds so the frosting gets light and fluffy.

Step 12

It is a thin frosting. It will never be a frosting that is pipeable or will crust up like buttercream. The first thing you should do before using the frosting is put it in the refrigerator for an hour or so, that will help the butter and cream cheese firm up. If the frosting is too thin, add EITHER 1/2 cup of powdered sugar or 1 tablespoon of corn starch. Mix again and see if the consistency is better.

Step 13

Frost cookies with frosting and top with chopped pecans. Refrigerate until ready to serve.

Step 14

Enjoy!

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