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Cream Cheese Frosted Carrot Cake Cookies

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Little pillows of carrot cake covered in cream cheese frosting. Oh yes, you will want more than one!

Ingredients

Scale

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:

  1. In mixer, combine cream cheese and butter until smooth, combined, and fluffy
  2. Add confectioner’s sugar.
  3. drizzle vanilla in.
  4. If necessary, add more confectioner’s sugar for thickness until desired consistency.

For Cookies:

  1. Grate Carrots and set aside.
  2. In mixer, cream together the butter with the two sugars until light in texture.
  3. Add eggs and vanilla
  4. Combine dry ingredients (flours, cinnamon, baking soda, baking powder, salt).
  5. Add dry mixture into wet ingredients slowly.
  6. Add finely grated carrots. Mix batter thoroughly.
  7. Refrigerate dough for a few hours or overnight.
  8. Scoop dough with small ice cream scoop or teaspoon and place on parchment lined baking sheets.
  9. Bake at 325* for 12-14 minutes.
  10. Allow cookies to cool completely.
  11. Frost with Cream Cheese Frosting.

Find it online: https://mythankfultable.com/2017/09/22/cream-cheese-frosted-carrot-cake-cookies/