Carrot Cake Cookies

Carrot Cake Cookies

C is for carrot, cake and cookies! The beloved cupcakes get the cookie treatment in these spiced and frosted treats.

YIELDS

about 2 1/2 dozen cookies

INGREDIENTS

Cookies

  • 2 cups carrots, shredded
  • 2 tablespoons water
  • 3/4 cup ( 1 1/2 sticks) butter or margarine, softened
  • 1 cup Domino® Granulated Sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup walnuts, chopped
  • 1/2 cups raisins

Cream Cheese Frosting

  • 4 oz. cream cheese, softened
  • 1/4 cup (1/2 stick) butter or margarine, softened
  • 1/2 tablespoon orange juice
  • 2 to 2 1/2 cups Domino® Confectioners Sugar
  • 1/2 teaspoon orange rind, grated
  • chopped walnuts and orange zest (optional garnish)

INSTRUCTIONS

Cookies

Preheat oven to 375°F. Grease cookie sheets.

Place shredded carrots in a microwave-safe bowl. Drizzle with water and microwave on HIGH for 2 minutes, stirring once. Cool.

In a large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla; mix well. Stir together flour, baking powder, cinnamon and salt in small bowl; gradually add to sugar mixture. Stir in shredded carrots, walnuts and raisins.

Drop by heaping tablespoonful 2 inches apart onto prepared cookie sheets. Bake for 12 to 15 minutes. Cool 5 minutes, then remove from cookie sheets to cooling racks. Cool completely.
 

Cream Cheese Frosting

In small bowl, beat together cream cheese, butter and orange juice. Gradually beat in confectioners' sugar until well mixed. Stir in orange rind.

Frost cookies with Cream Cheese Frosting and garnish with chopped walnuts and orange zest, if desired. Store cookies in refrigerator.

 

Featured By: Betsy Dell of Grayslake, IL