Our Carrot Cake Cookies with Cream Cheese Frosting features a light, and fluffy cookie chocked full of carrots and cinnamon and topped with delicious cream cheese frosting.
1 cup Butter (Sweet Cream, Salted, Softened)
1 cup Granulated Sugar
1/2 cup Brown Sugar
1 teaspoon Vanilla Extract
3 cups All-Purpose Flour
2 heaping teaspoons Cinnamon
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 cups grated or chopped raw Carrots
The Best Cream Cheese Frosting
1 cup chopped Pecans
Grate or chop 2 cups of Raw Carrots
Add dry ingredients to a bowl and whisk together until combined. Set aside.
In a large mixing bowl, cream the butter and sugars.
Add the eggs and vanilla and mix until light and fluffy.
Add the dry ingredients to the cookie dough one cup at a time and mix until just combined.
Fold in the 2 cups of carrots.
Bake the cookies in an oven preheated to 375 degrees oven for 13-15 minutes or until golden brown around the edges.
Allow cookies to cool.
Frost with our The Best Cream Cheese Frosting.
Apply chopped Pecans around the edges of cookies.