Carrot cake cookies with cream cheese icing are soft, tender cookies lavished with a generous swoop of cream cheese icing and topped with festive sprinkles.
optional: milkas needed to reach desired consistency
Instructions
Carrot Cake Cookies
Preheat oven to 350 degrees F.
Cream butter, granulated sugar and brown sugar together in a stand mixer with paddle attachment until light and creamy. Add eggs, one at a time, and vanilla, mixing just until blended.
In a separate bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves. Gradually add to wet mixture.
Stir in carrots, pecans and raisins. The cookie dough will be very thick so you may need to do this by hand, depending on your mixer.
Bake at 350 degrees for 12-15 minutes or until cookies are turning golden brown around the edges. Remove from oven and leave on cookie sheet for 3-4 minutes to allow cookies to continue baking. Transfer to a wire rack to cool completely before icing.
Cream Cheese Icing
Prepare cream cheese icing. In an electric mixer, combine softened cream cheese and butter, vanilla, and powdered sugar until smooth and creamy. (Milk may be added, if needed, to reach desired consistency.
Frost the cooled cookies and add sprinkles, if desired.
Notes
You’ll want to use whole carrots and peel and grate them. I don’t recommend using the pre-cut carrots from the grocery store as they’re dry, brittle and don’t provide the proper amount of moisture for the recipe.Once frosted, the cookies should be stored in the refrigerator so the cream cheese stays fresh. To take the chill off before serving, cookies may be left on the counter at room temperature for up to 2 hours.