Cream Cheese Frosted Carrot Cake Cookies
Oh my. This has been a week…(read: THIS HAS BEEN A WEEK!!!) and this blog is better than therapy. Sometimes, it’s just better to stand in my kitchen and watch the cream cheese frosting form as soft clouds of confectioner’s sugar and vanilla come together to make the perfect topping for the perfect cookie.
Actually, these cookies are not like a cookie at all. If I could compare them to a muffin top (the good kind) or a mini cake, it would be more accurate. Soft, cakey, and packed with spice and carrot without the density of a carrot cake.
Whipped Cream Cheese Frosting
Oh, and did I mention the frosting?
For all things vegetable, I am a huge fan of the fine grater. Little shreds of orange goodness start off this batter. I used two different types of flour, and I think that contributes to the lightness of the cookie. I also watched them carefully as they baked, and baked them in a 325* oven, to get that cooked but not browned on the bottom look. It’s my cookie snobbery rearing it’s ugly but delicious head again.
I refrigerated the dough, and scooped the chilled dough with my baby ice cream scooper for size consistency. Let the cookies cool completely before frosting. I found with this recipe there was extra frosting left over, which I will find use for, for sure. (No, eating spoonfuls of cream cheese frosting while standing in front of the fridge is not a good use).
Carrot Cake Cookies
Now in my world, I have a mom who, while she likes a little frosting, is not a big frosting eater. Win for me. She scoops hers off…and hey, it has to go somewhere. Note to self: sit next to momma at birthday parties.
Carrot Cake Cookie
While I am holding off on apple and pumpkin recipes for just a little bit longer, it is the first day of Autumn, officially. Even though I found my first fallen leaf yesterday in my yard, I feel like pumpkin reigns supreme until the end of November.
That’s a lot of pumpkin.
I love pumpkin, don’t get me wrong, and you will see a lot of it here on the blog soon. True confession? I still haven’t put my summer clothes away yet, so pumpkin has to wait. At least until this weekend.
Carrot Cake Cookies
Carrot cake, on the other hand, has one foot in each season. It bridges the gap. And then, it fills in the gap with cream cheese frosting.
These cookies are small but indulgent, rich but not sickly sweet. I sold them at the bake sale four to a plate, and it was the perfect snack while watching Field Hockey players play in the rain. It also went really nicely with a cup of coffee.
I am currently in a relationship with my calorie counter app, so if I am going to put a cookie in my body, it needs to be worth it. These are.
I also heard as a small child carrots are good for your eyes…so it’s a win?
Anything wearing a cream cheese layer makes the week, even a week like this, better.
Cream Cheese Frosted Carrot Cake Cookie
I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy
Click below for printable recipe
PrintCream Cheese Frosted Carrot Cake Cookies
Little pillows of carrot cake covered in cream cheese frosting. Oh yes, you will want more than one!
Ingredients
Cream Cheese Frosting
- One package of cream cheese (usually 8 ounces)
- 1/2 Cup Butter
- 3 1/2–4 Cups of Confectioner’s Sugar (Add more for thickness)
- 1 Tablespoon Vanilla (If you can find the clear vanilla-it won’t tint your frosting…but the real vanilla has a bean in it and it will be worth the trade off color vs. flavor)
Carrot Cake Cookies
- 1 Cup (2 Sticks) Butter
- 3/4 C White Granulated Sugar
- 3/4 C Light Brown Sugar
- 2 Eggs
- 1 1/2 Teaspoon Vanilla
- 1 1/2 C AP Flour
- 1 1/2 Cake Flour
- 4 Teaspoons Cinnamon
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 2 Cups Finely Grated Raw Carrots
Instructions
For Frosting:
- In mixer, combine cream cheese and butter until smooth, combined, and fluffy
- Add confectioner’s sugar.
- drizzle vanilla in.
- If necessary, add more confectioner’s sugar for thickness until desired consistency.
For Cookies:
- Grate Carrots and set aside.
- In mixer, cream together the butter with the two sugars until light in texture.
- Add eggs and vanilla
- Combine dry ingredients (flours, cinnamon, baking soda, baking powder, salt).
- Add dry mixture into wet ingredients slowly.
- Add finely grated carrots. Mix batter thoroughly.
- Refrigerate dough for a few hours or overnight.
- Scoop dough with small ice cream scoop or teaspoon and place on parchment lined baking sheets.
- Bake at 325* for 12-14 minutes.
- Allow cookies to cool completely.
- Frost with Cream Cheese Frosting.