Soft Carrot Cake Cookies are an easy to make cookie with cream cheese frosting. Top with the traditional toppings like walnuts, coconut, and raisins.
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 40cookies
Calories 200kcal
Author Sandra
Ingredients
Carrot Cake Cookies
3/4cupwhite sugar
1/2cupbrown sugar
1cupbutter
1/2teaspoonvanilla
3egg yolks
3/4cupcarrot baby food
1cupfinely shredded carrots
1/4teaspoonsalt
1teaspooncinnamon
1teaspoonbaking soda
1/2teaspooncream of tartar
3 1/2cupsall-purpose flour
Cream Cheese Frosting
1/2cupunsalted buttersoftened
8ouncescream cheesesoftened
4cupspowdered sugar
2-3teaspoonsalmond extract
2-3teaspoonsmilk
Instructions
Carrot Cake Cookies
Preheat oven to 350°F (180°C). Line cookie sheets with parchment or silicone mats.
Cream together sugar and butter. Beat in egg yolks, vanilla, carrot baby food and shredded carrots.
Add flour, salt, baking soda, cream of tartar, and cinnamon. Stir until well combined.
Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 12 minutes or until lightly golden.
Cream Cheese Frosting
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
Add a heaping tablespoon of frosting on top of each cookie just before serving, or refrigerate frosting until ready to frost. Enjoy!