For the Love of Cooking
|
Recipes and Resources for Making Great Food
May We Recommend
Butternut Squash Lasagna
Find More Favorites
Soft & Chewy Carrot Cake Cookies
Add to My Recipes +
Print this Recipe
|
Full Screen View
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Add the butter, brown sugar, and sugar to the bowl of a stand mixer. Cream together. Add the shredded carrots, vanilla extract, egg yolk, and heavy cream and mix until well combined. Add the flour, baking soda, baking powder, cinnamon, allspice, ginger, clove, and salt. Mix until just combined. Do not overmix. Use a ¼ cup measuring cup to scoop out the batter into 8 equally sized cookies. Use your hands to roll into balls. Place on the baking sheet, evenly spaced. Press down slightly with the palm of your hand to flatten to about 3/4-inches thick. Bake for 10-12 minutes. Let the cookies cool for about 5 minutes then transfer to a cooling rack to cool completely. Once cool, make the cream cheese frosting. Add the cream cheese and butter to the bowl of a stand mixer. Beat until well combined. Add the powdered sugar and vanilla extract and beat until well combined. Add the frosting to a piping bag and snip the corner. Pipe the frosting in a circular motion on top of each cookie. Top with chopped pecans. Enjoy! Store any leftovers in an airtight container in the fridge. Cookie Ingredients 1 Stick Butter, softened 1/3 Cup Light Brown Sugar, packed 1/3 Cup Sugar 1/2 Cup Shredded Carrots 1 Tbsp Vanilla Extract 1 Egg Yolk 3 Tbsp Heavy Cream 1 3/4 Cups Flour 1/2 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Cinnamon 1/8 Tsp Allspice 1/4 Tsp Ground GInger 1/8 Tsp Ground Cloves 1/4 Tsp Salt
Cream Cheese Frosting 4 oz Cream Cheese, softened 3 Tbsp Butter, softened 1 Tsp Vanilla Extract 1 1/2 Cups Powdered Sugar Chopped Pecans, for topping
view disclaimer
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
©2024 Knowlan's Super Markets Inc. Website By:
DW Green Co. All rights reserved.
Soft & Chewy Carrot Cake Cookies
Cookie Ingredients 1 Stick Butter, softened 1/3 Cup Light Brown Sugar, packed 1/3 Cup Sugar 1/2 Cup Shredded Carrots 1 Tbsp Vanilla Extract 1 Egg Yolk 3 Tbsp Heavy Cream 1 3/4 Cups Flour 1/2 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Cinnamon 1/8 Tsp Allspice 1/4 Tsp Ground GInger 1/8 Tsp Ground Cloves 1/4 Tsp Salt
Cream Cheese Frosting 4 oz Cream Cheese, softened 3 Tbsp Butter, softened 1 Tsp Vanilla Extract 1 1/2 Cups Powdered Sugar Chopped Pecans, for topping
Directions: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Add the butter, brown sugar, and sugar to the bowl of a stand mixer. Cream together. Add the shredded carrots, vanilla extract, egg yolk, and heavy cream and mix until well combined. Add the flour, baking soda, baking powder, cinnamon, allspice, ginger, clove, and salt. Mix until just combined. Do not overmix. Use a ¼ cup measuring cup to scoop out the batter into 8 equally sized cookies. Use your hands to roll into balls. Place on the baking sheet, evenly spaced. Press down slightly with the palm of your hand to flatten to about 3/4-inches thick. Bake for 10-12 minutes. Let the cookies cool for about 5 minutes then transfer to a cooling rack to cool completely. Once cool, make the cream cheese frosting. Add the cream cheese and butter to the bowl of a stand mixer. Beat until well combined. Add the powdered sugar and vanilla extract and beat until well combined. Add the frosting to a piping bag and snip the corner. Pipe the frosting in a circular motion on top of each cookie. Top with chopped pecans. Enjoy! Store any leftovers in an airtight container in the fridge. Cookie Ingredients Cream Cheese Frosting
Please enter a phone number you would like to text this recipe to.
SEND
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
order online
weekly specials
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.