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Category: cookies
Prep Time: Cook Time: Total Time:
Yield: 2 dozen
Ingredients
2 cups all-purpose flour
1 1/2 cups carrot, grated
1 cup sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup walnuts, chopped
3/4 cup brown sugar
2 large eggs
2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
Frosting:
1 (8 oz.) package cream cheese, room temperature
1 cup powdered sugar
2 tablespoons honey
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350 F, position oven racks in the top and bottom parts of oven, and lightly grease 2 baking sheets.
In a medium bowl, mix together flour, baking soda, cinnamon and salt, then set aside.
In a large bowl or mixer, cream together butter and sugars and until fluffy and lightened in color.
One at a time, beat in eggs (waiting for the first to be fully incorporated before adding the second) and then add the vanilla extract.
Gradually add the dry ingredients to the wet, mixing until only just combined, then fold in the grated carrot and chopped walnuts.
Using a spoon or small ice cream scoop, drop batter on to baking sheets, making sure to leave 1-2 inches between each cookie.
Place trays in oven and bake for 13-15 minutes, or until light brown and springy to the touch.
Remove from oven and let cool completely.
In a bowl or mixer, beat cream cheese and powdered sugar together until smooth and creamy, then add in honey and vanilla extract.
Once cookies are cool, spoon 1 tablespoon cream cheese frosting onto the bottom of one cookie and sandwich it together with the bottom of a second cookie.
Repeat with remaining cookies and enjoy!
Recipe Source: adapted from Epicurious
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Carrot Cake Cookies
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Category: cookies
Prep Time: Cook Time: Total Time:
Yield: 2 dozen
Ingredients
2 cups all-purpose flour
1 1/2 cups carrot, grated
1 cup sugar
1 cup (2 sticks) unsalted butter, room temperature
1 cup walnuts, chopped
3/4 cup brown sugar
2 large eggs
2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
Frosting:
1 (8 oz.) package cream cheese, room temperature
1 cup powdered sugar
2 tablespoons honey
1/2 teaspoon vanilla extract
Directions
Preheat oven to 350 F, position oven racks in the top and bottom parts of oven, and lightly grease 2 baking sheets.
In a medium bowl, mix together flour, baking soda, cinnamon and salt, then set aside.
In a large bowl or mixer, cream together butter and sugars and until fluffy and lightened in color.
One at a time, beat in eggs (waiting for the first to be fully incorporated before adding the second) and then add the vanilla extract.
Gradually add the dry ingredients to the wet, mixing until only just combined, then fold in the grated carrot and chopped walnuts.
Using a spoon or small ice cream scoop, drop batter on to baking sheets, making sure to leave 1-2 inches between each cookie.
Place trays in oven and bake for 13-15 minutes, or until light brown and springy to the touch.
Remove from oven and let cool completely.
In a bowl or mixer, beat cream cheese and powdered sugar together until smooth and creamy, then add in honey and vanilla extract.
Once cookies are cool, spoon 1 tablespoon cream cheese frosting onto the bottom of one cookie and sandwich it together with the bottom of a second cookie.
Repeat with remaining cookies and enjoy!
Recipe Source: adapted from Epicurious
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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