There is something about carrot cake that screams spring. And right now, I have spring fever. It could be that I just got back from a Disney Bahamas cruise or that spring break is next week. Either way, I am hoping that these cookies get me through the winter until the flowers start to bloom.
My kids love cookies, but a traditional carrot cake cookie has raisins, oatmeal, walnuts, and coconut, which combined into a cookie would make my kids squirm. So I made up my own recipe using my sugar cookie recipe as a starting point. My cousin Amy is an incredible baker and has the most AMAZING carrot cake recipe ever (I need to post this soon). Here’s the secret ingredient: carrot baby food. I used this for this cookie along with some freshly shredded carrots. This, combined with some sugar, real butter, a dash of cinnamon, and a cream cheese frosting, makes this cookie soft, moist, and not overly sweet. It ends up being a perfect combination. A bonus for this cookie is that you can add any ingredient to the frosting. Stir in some raisins, top with some walnuts, or colored coconut to give it an Easter feel. You can bring some of those more traditional ingredients back in for those who love them, but still have some that the kids will enjoy! Here’s to wishing for warm weather, sunny skies, and blooming flowers.
Moist, soft carrot cake cookie with cream cheese frosting. Easy recipe to add in or top your cookie with the traditional carrot cake topping like walnuts, coconut and raisins.
- Carrot Cake Cookies*
- ¾ cup white sugar
- ½ cup brown sugar
- 1 cup butter
- 3 egg yolks
- ¾ cup carrot baby food
- 1 cup finely shredded carrots
- 1 teaspoon cinnamon
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- Cream Cheese Frosting
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 tablespoon almond extract
- 1 tablespoon milk
Carrot Cake Cookies
Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
Cream together sugar and butter. Beat in egg yolks, carrot baby food and shredded carrots.
Add flour, baking soda, cream of tartar, and cinnamon. Stir until well combined.
Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 12 minutes or until lightly golden.
Cream Cheese Frosting
In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.
Kids review: They loved these – especially the icing and were so happy they didn’t have nuts! I know my kids all too well.
Husband’s review: He loves anything with pecans and walnuts, so he desperately wanted some of those in there. And due to the almond flavoring he and the kids crave, he licked the frosting off 4 of the cookies before being chased out of the kitchen.