Carrot Cake Cookies with Cream Cheese Frosting March 29, 2011Posted by Angela @ Making Food for Friends in dessert, vegetarian.
Tags: baking, carrot cake, recipe
I got the urge to bake yesterday. I’m not sure what got into me; this doesn’t happen very often. I LOVE to cook but baking is not something I do regularly. I had an almost-full container of New York Bagel cream cheese and some carrots on their last legs, and carrot cake seemed like the best choice for those ingredients. I found a few carrot cake cookie recipes, and adapted one to make the cookies you see here. I frosted half the batch and brought all of them to work today, where they received rave reviews from the early morning cookie-eaters. If you are a fan of carrot cake, make these for sure!
Carrot Cake Cookies with Cream Cheese Frosting
1 cup packed brown sugar
1 cup granulated sugar
2 sticks of butter (1/2 pound), room temperature
2 large eggs, room temperature
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
2 cups old-fashioned oats
1 1/2 cups finely grated carrots (about 3 large carrots)
1 cup raisins (optional; add more carrots if you leave the raisins out)
8 oz cream cheese, room temperature
1 stick butter, room temperature (cut into pieces)
1 cup powdered sugar
1 tsp vanilla extract
Sprinkles, if desired
Beat sugars and butter together until light and fluffy, about 3-4 minutes. Add eggs and vanilla, and beat on medium speed until combined.
In a large bowl, sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger together. Slowly add flour mixture to butter mixture, mixing at a low speed until everything is just blended together. Stir in carrots, oats, and raisins (if you are using raisins). Chill the dough in the refrigerator for an hour.
While the dough is chilling, you can make your frosting by putting the cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.
When the hour is almost up, begin pre-heating your oven to 350 degrees Farenheit. Prepare your baking sheets with parchment paper or a Silpat. Spoon small balls of the chilled dough onto baking sheets, leaving about 2 inches between each cookie. Bake until browned, about 14 minutes. Transfer to a wire rack to cool. When the cookies are completely cooled, frost the tops and add sprinkles if you wish. Keep cool, if possible, so the frosting continues to set.