CARROT CAKE COOKIE RECIPE RECIPES

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CARROT CAKE COOKIES RECIPE | LAND O’LAKES



Carrot Cake Cookies Recipe | Land O’Lakes image

Cute drop cookies that taste just like carrot cake.

Provided by Land O'Lakes

Categories     Drop    Cookie    Carrot    Sweet    Baking    Vegetable    Dessert    Cookie    Dessert

Total Time 1 hours 1 minutes

Prep Time 1 hours 0 minutes

Yield 42 cookies

Number Of Ingredients 19

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

Steps:

  • Heat oven to 350°F.
  • 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.
  • Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake 11-13 minutes or until lightly browned around edges. Cool completely.
  • 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.
  • 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.

Nutrition Facts : Calories 190 calories, FatContent 10 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 35 milligrams, SodiumContent 130 milligrams, CarbohydrateContent 24 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 2 grams

CARROT CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Carrot Cake Recipe: How to Make It - Taste of Home image

My family's best carrot cake recipe dates back to my great-grandmother! We bake up a few of these carrot cakes for special occasions to make sure there's enough to go around. You'll love the texture this pretty, moist treat gets from pineapple, coconut and, of course, carrots! —Debbie Terenzini-Wilkerson, Lusby, Maryland

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 12 servings.

Number Of Ingredients 18

2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, room temperature
1-1/2 cups canola oil
2 cups finely grated carrots
1 teaspoon vanilla extract
1 cup well-drained crushed pineapple
1 cup sweetened shredded coconut
1 cup chopped nuts
CREAM CHEESE FROSTING:
6 ounces cream cheese, softened
6 tablespoons butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
Additional chopped nuts

Steps:

  • In a large bowl, combine the flour, sugar, cinnamon, baking soda and salt. Add the eggs, oil, carrots and vanilla; beat until combined. Stir in pineapple, coconut and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, beat cream cheese and butter in a small bowl until fluffy. Add the confectioners' sugar and vanilla; beat until smooth. Frost cake. Sprinkle with additional nuts. Store in the refrigerator.

Nutrition Facts : Calories 819 calories, FatContent 49g fat (12g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 346mg sodium, CarbohydrateContent 91g carbohydrate (72g sugars, FiberContent 3g fiber), ProteinContent 8g protein.

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