Carrot Nut Cookies

Incredibly moist carrot nut cookies, using 4 jars of carrot baby food. Hope you enjoy!

• Ready In: 49 mins
• Yields: 36 cookies

Ingredients

• cookie

• 4 (4 ounce) jars  carrot baby food
• 1 1⁄2 cups sugar
• 1 1⁄2 cups butter
• 2  large eggs
• 4  cups flour
• 4  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1 1⁄2 cups walnuts (chopped) or 1 1⁄2 cups pecans (chopped)

• frosting

• 2  cups powdered sugar
• 8  ounces cream cheese
• 5  tablespoons butter
• 1 1⁄2 teaspoons vanilla

Directions

1. To make cookies:
2. Cream together sugar, butter, and eggs. Add carrots and mix well. Sift together flour, baking powder, and salt. Add dry ingredients to wet mixture 1/4 at a time, mixing in between. Add nuts and mix well.
3. Drop by spoonfuls onto a parchment paper-lined cookie sheet. Bake at 375 for 14 minutes.
4. To make frosting:
5. Bring cream cheese up to room temperature. Cream together butter and cream cheese. Stir in vanilla. Add powdered sugar one cup at a time, blending in between. Blend until very smooth and creamy.
6. When cookies are completely cool, frost and sprinkle with finely chopped/ground nuts. Store in airtight container. Cookies are very best if allowed to sit in container for an hour or so.
7. Cookies can be gently layered between parchment paper.