Carrot Cake Cookies

Carrot Cake Cookies
105
10 Reviews
Cute drop cookies that taste just like carrot cake.
1:00
Prep Time
2:05
Total Time
42 cookies

Ingredients

Cookie

1 cup
Land O Lakes® Butter, softened
3/4 cup
sugar
3/4 cup
firmly packed brown sugar
2
large Land O Lakes® Eggs
2 teaspoons
vanilla
2 1/2 cups
all-purpose flour
1 teaspoon
baking soda
2 teaspoons
ground cinnamon
1/2 teaspoon
salt
4 medium (2 cups)
carrots, grated
1 cup
finely chopped pecans

Frosting

4 cups
powdered sugar
1/2 cup
Land O Lakes® Butter, softened
1 (8-ounce) package
cream cheese, softened
1/2 teaspoon
vanilla
Green food color, if desired
Orange food color, if desired

Directions

  1. Heat oven to 350°F.
  2. Combine 1 cup butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and 2 teaspoons vanilla; beat until well mixed. Add flour, baking soda, cinnamon and salt; beat at low speed, scraping bowl often, until well mixed. Stir in carrots and pecans.
  3. Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake 11-13 minutes or until lightly browned around edges. Cool completely.
  4. Combine powdered sugar, 1/2 cup butter, cream cheese and 1/2 teaspoon vanilla in bowl; beat at medium speed until smooth and creamy. Reserve 1/2 cup frosting.
  5. Frost each cooled cookie with 2 teaspoons frosting. Divide reserved frosting in half. Tint one half green and one half orange. Spoon each tinted frosting into resealable plastic food bags; snip off corner of bags. Make carrot design on top of each cookie, if desired.

Recipe Tips

Nutrition Facts (1 cookie)

Calories
190
Cholesterol
35mg
Carbohydrates
24g
Protein
2g
Fat
10g
Sodium
130mg
Dietary Fiber
0g

Recipe Comments and Reviews

Rating

Absolutely delicious! As moist as carrot cake. My family is still talking about them. I have shared the recipe with three of my baking friends. Wonderful served at Easter dinner. Dianne, March 2016

Posted March 31, 2016 by Dianne

Rating

a winner. been making them for years. worth the effort.

Posted October 30, 2014 by rebecca

Rating

Excellent recipe, just as is!!

Posted December 23, 2013 by Kari

Rating

I used 1/2 vegan margerine and half apple sauce for the fat and used 2 1/2 cups of carrot pulp from my juicer for these and they are delicious. My kids loved them. They aren't tree huggers! They ate a rib eye for lunch. So these must be really good!

Posted September 18, 2013 by suzanne

Rating

I can't eat these cookies, but i love to bake - EVERY person that ate this cookie LOVED them! These are a winner!

Posted July 08, 2013 by Melanie

Rating

Wonderful! And I don't like carrot cake. Make for a birthday and a bake sale. I made some plain, some with raisins and some got nuts too. Some became whoopie pies! A nice change for the conventional cookie.

Posted May 28, 2013 by beth

Rating

These are delightful cookies...each one is like a mini carrot cake. The are perfect for Halloween.

Posted October 14, 2011 by Jean P.

Rating

This is the third time I have made these cookies. They are a new family favorite. We like moist cookies. I have frozen the cookie and frosted it before serving. I make a lot of cookies and this is one of the best. Marilyn S

Posted December 01, 2008 by Marilyn

Rating

My children and I love these cookies. They keep well and stay soft and chewy.

Posted September 24, 2008 by Margaret

Rating

These are great, taste just like carrot cake. Made them for work and everyone loved them.

Posted August 31, 2008 by TERA

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