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2 cups all-purpose flour

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground cloves

1/2 tsp baking soda

1 cup brown sugar

1/2 cup sugar

3/4 cup butter softened

2 eggs

2 tsp vanilla

2 cup shredded carrots


1/2 cup butter softened

1 8 oz pkg cream cheese, soft

2-3 cup powdered sugar

1 tsp vanilla

Chopped pecans

Shredded coconut


  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper; set aside.
  2. In the bowl of a stand mixer, beat together your butter and sugars until light and fluffy. Add in your eggs and vanilla and beat until combined.
  3. In a mixing bowl, whisk together your flour, cinnamon, nutmeg, cloves and baking soda.
  4. Slowly add the flour mixture to the wet ingredients until combined. Mix in your carrots until blended.
  5. Roll 2 Tbs of cookie dough into balls and place on baking sheet 2 inches apart. Gently press dough down with palm until flattened.
  6. Bake for 15-20 minutes or until golden. Remove from oven and let cool on pan for 5 minutes before placing on wire rack to cool completely.
  7. Meanwhile to make your frosting in a stand mixer by beating the butter and cream cheese until smooth.
  8. Add in vanilla and mix until combined. Add in powdered sugar 1 cup at a time, mixing until just combined after each addition, until desired consistency is reached.
  9. Spread onto cooled cookies and sprinkle with pecans and coconut.


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