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Carrot Cake Cookies Recipe

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This recipe for Carrot Cake Cookies, by , is from Celebrations with Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Olson
Added: Wednesday, March 14, 2007


1 cup butter
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
2 tsp. vanilla
2 1/2 cups flour
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. salt
1 cup chopped pecans
4 medium (2 cups) carrots, grated

4 cups powdered sugar
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1/2 tsp. vanilla

Heat oven to 350. Combine 1 cup butter, sugar and brown sugar in large mixing bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and 2 tsp. vanilla; beat until well mixed. Reduce speed to low; add flour, baking soda, cinnamon and salt. Beat, scraping bowl often, until well mixed. Stir in pecans and carrots. Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake for 12 to 15 minutes or until lightly browned around edges. Cool completely. Meanwhile, beat powdered sugar, 1/2 cup butter, cream cheese and 1/2 tsp. vanilla in medium bowl at medium speed until smooth and creamy. Frost each cooled cookie with 2 teaspoonfuls frosting.

Number Of Servings:
Number Of Servings:
3 1/2 dozen cookies




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