The Pioneer Woman Tasty Kitchen
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Carrot Cookies with Cinnamon Cream Cheese Icing

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A soft cake-like cookie with a delicious spiced icing.

Ingredients

  • FOR THE COOKIES:
  • 1 cup Grated Carrots
  • 2 cups Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Salt
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Nutmeg
  • ½ cups Softened Butter
  • ½ cups White Sugar
  • ½ cups Packed Brown Sugar
  • 1  Egg
  • 1 teaspoon Vanilla Extract
  • FOR THE ICING:
  • 8 ounces, weight Cream Cheese
  • 2 cups Powdered Sugar
  • 2 teaspoons Cinnamon (for Icing)

Preparation

Grate your carrots (if needed) and set to the side.

Sift together your dry ingredients into a medium sized bowl (flour, baking powder, salt, cinnamon, and nutmeg). Set aside.

In a large bowl, blend together (using a hand mixer) the softened butter along with both sugars. Blend for 2 minutes (until the mixture looks somewhat dough-like). Add in your egg and vanilla. Blend until fully combined. Add in your dry ingredients 1/2 cup at a time, blending in between each addition. Fold in the carrots using a spatula.

Spoon 1 inch balls of the dough onto a cooking sheet (with 2 inches between each cookie) and let bake at 350 degrees F for 10-13 minutes. Then remove them from the oven and allow to cool for a few minutes on the pan before moving them to a rack to continue cooling.

While you let your cookies cool, you can make your icing. Blend together your cream cheese along with 1/2 cup of powdered sugar at a time (until you have reached 2 cups). Blend in the cinnamon after all the sugar as been combined. Blend until fully mixed. Ice your cookies after they have cooled completely.

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Profile photo of Key Wester

Key Wester on 6.27.2012

These cookies are a delight! Slightly crunchy on the outside, soft and cake like on the inside. The cream cheese frosting taste mixes well with the cookie. Very sweet and did not last long! Thank you for this recipe!

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