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Carrot Cake Cookies Recipe

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

Contributor:  
Contributor:  
Dana Fuller
Added: Wednesday, February 16, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 c. packed brown sugar
1 c. granulated sugar
2 sticks unsalted butter, room temp.
1 tsp. vanilla extract
2 c. flour, plus more for flattening cookies
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
2 c. oats
1 1/2 c. finely grated carrots (about 3 large carrots)
1 c. raisins

Cream Cheese Frosting:
8 oz. cream cheese, room temp
1 stick unsalted butter
1 c. powdered sugar
1 tsp. vanilla extract

Directions:
Directions:
Preheat oven to 350. Combine sugars and butter at medium speed 3-4 minutes. Add eggs and vanilla, and beat on medium speed until well combined. In another bowl sift together dry ingredients except for the oats. Gradually add to wet mixture. Mix in oats, carrots, and raisins. Chill until firm, at least one hour.
Shape 1 T. of dough into a ball on prepared sheets 2 in. apart. Bake 12-15 minutes, rotating halfway through. Transfer to a wire rack to cool.

Cream Cheese Frosting:
Beat cream cheese until smooth and gradually add butter. Stir in powdered sugar and beat until smooth. Mix in vanilla.

Once cookies are cooled spread 2 tsp. cream cheese frosting on cookie and sandwich together with another cookie. Repeat and store in an airtight container for up to 3 days in the refrigerator.

Personal Notes:
Personal Notes:
Martha Stewart

 

 

 

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