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Soft Carrot Cake Cookies
Soft Carrot Cake Cookies are an easy to make cookie with cream cheese frosting. Top with the traditional toppings like walnuts, coconut, and raisins.
Servings 40 cookies
Calories 200kcal
Ingredients
Carrot Cake Cookies
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1 cup butter
- 1/2 teaspoon vanilla
- 3 egg yolks
- 3/4 cup carrot baby food
- 1 cup finely shredded carrots
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 3 1/2 cups all-purpose flour
Cream Cheese Frosting
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 2-3 teaspoons almond extract
- 2-3 teaspoons milk
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!
Nutrition
Calories: 200kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 108mg | Potassium: 55mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1596IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg