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    You are in: Home / Recipes / Carrot Cake Cookies Recipe
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    Carrot Cake Cookies

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    doogsteroflove's Note:

    Diabetic Living recipe

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    Ingredients:

    Serves: 18

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350°F Coat two large cookie sheets with nonstick cooking spray or line with parchment paper; set aside. In a large bowl, combine honey, brown sugar, and butter; beat with an electric mixer on medium speed until well mixed. Beat in oil, egg, and egg white. Stir in carrots.
    2. 2
      In a medium bowl, stir together flours, pumpkin pie spice, baking powder, baking soda, and 1/4 teaspoon salt. Add flour mixture to carrot mixture, half at a time, stirring until moistened after each addition. Stir in the 3/4 cup nuts.
    3. 3
      Using a tablespoon measuring spoon, drop 36 mounds of dough 2 inches apart onto prepared cookie sheets. If desired, press with moistened fingers to flatten each mound slightly. Bake for 10 to 12 minutes or until lightly browned. Transfer to wire racks; cool completely.
    4. 4
      For drizzle, in a small bowl, combine cream cheese and powdered sugar; beat with an electric mixer on medium speed until well mixed. Beat in enough of the milk to make a drizzling consistency. Drizzle over cooled cookies. If desired, sprinkle with the 1/4 cup nuts.

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    Nutritional Facts for Carrot Cake Cookies

    Serving Size: 1 (73 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 204.7
     
    Calories from Fat 76
    37%
    Total Fat 8.5 g
    13%
    Saturated Fat 1.6 g
    8%
    Cholesterol 15.5 mg
    5%
    Sodium 79.0 mg
    3%
    Total Carbohydrate 30.1 g
    10%
    Dietary Fiber 1.7 g
    6%
    Sugars 15.2 g
    61%
    Protein 3.6 g
    7%

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