Carrot Cake Cookies
"Baking time is per sheet."
- Ready In:
- 32mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 1⁄2 cup butter or 1/2 cup margarine
- 3⁄4 cup packed brown sugar
- 1 egg
- 1⁄2 teaspoon vanilla extract
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1 cup grated carrot
- 1⁄2 cup raisins
-
Icing
- 3 tablespoons softened cream cheese
- 1⁄4 cup confectioners' sugar
directions
- In a mixing bowl, cream butter and sugar. Add egg and vanilla extract; mix well.
- Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until well blended. Stir in carrots and raisins.
- Drop by rounded tablespoonsful 2 inches apart on ungreased baking sheets.
- Bake in preheated 325 degree F oven for 10-12 minutes. Cool for 5 minutes before icing.
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Reviews
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These cookies were so moist & delicious! The prep time did take a little bit longer than 20 minutes because it takes a while to grate enough carrots to fill a cup. I think I would like to try this same recipe with canned pumpkin instead of carrots to make a pumpkin pie cookie. Thanks for the great recipe! -
Thought these needed a little extra oomph, so added more cinnamon and vanilla than called for. -
These cookies were very moist, and so good. I found them a tad bland, and will add more cinnamon and possibly some nutmeg next time. I didn't ice them, that might add more flavour, but cream cheese would increase the fats and you know what they say 'a minute on the lips and a lifetime on the hips' *grins* Thanks for posting. Will sure be making these again, as they disappeared very quickly...and were easy to make -
Was not sure if i would like it or not to be honest as i have only ever tried Carrot Cake. But i sometimes like being proven wrong. I loved these after my wife made them this afternoon and i almost cleaned the tray myself Ha Ha Ha. Thanks for a wonderful tasting recipe, Will be trying them again soon.
Tweaks
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These cookies were so moist & delicious! The prep time did take a little bit longer than 20 minutes because it takes a while to grate enough carrots to fill a cup. I think I would like to try this same recipe with canned pumpkin instead of carrots to make a pumpkin pie cookie. Thanks for the great recipe!
RECIPE SUBMITTED BY
I am originally from Florida, near Tampa. I attended undergrad at the University of Tampa, and grad school at Auburn University. When I got married I moved to Wyoming. Talk about culture and environment shock!!
I love animals, especially dogs. We try to get rescue dogs, particularly huskies. We currently have 2 huskies - one Siberian male and one Alaskan female. Huskies have so much personality!
I am a fan of the childrens books about Winnie the Pooh. I especially love TIGGER. Actually I love just about everything Disney. One of the things I miss most from living in Florida was getting to go to Walt Disney World anytime I wanted to. It really is one of the happiest places on earth.
I love to cook and am always trying a new recipe. I also like to garden, but find it quite a challenge here in Wyoming with our long winters and dry windy short summers. I like to experiment with herbs and spices.
During the summer of 2006 I was diagnosed with PCOS and as such realized that the excess weight I was carrying was quite literally killing me. I found SparkPeople.com and was able to lose over 75 pounds now with not too much more to go. My cooking has changed some since then in that I still cook the same foods I just go about it in a much healthier way. Taste is paramount to me - so if it doesn't taste good then why bother! :)
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