FROSTED CARROT CAKE COOKIES
I took my favorite carrot cake recipe and slightly tweaked it to make cookies. Just like the cake, the yummy bites are filled with shredded carrot, pineapple and raisins-and topped with a homemade cream cheese frosting. -Lawrence Earl, Sumner, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 4-1/2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in carrot, pineapple and raisins., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach a spreading consistency. Frost cookies. If desired, sprinkle with walnuts. Store in an airtight container in the refrigerator. Freeze option: Drop dough by tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to airtight freezer containers; return to freezer. To use, bake cookies as directed.
Nutrition Facts : Calories 129 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 81mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.
COCONUT CARROT CAKE NO-BAKE COOKIES WITH PINEAPPLE CREAM CHEESE FROSTING
These no-bake cookies are naturally gluten-free, grain-free and vegetarian, and they are easily made vegan with a vegan cream cheese. The best part? Built-in portion control. You can make a big batch, then store the cookies in the refrigerator for up to three days, or store them in the freezer for even longer -the cream cheese frosting will be a little hard, but still absolutely delicious.
Provided by EA Stewart
Categories dessert
Time 40m
Yield 15 cookies
Number Of Ingredients 12
Steps:
- Line a baking sheet with aluminum foil, a Silpat or parchment paper, and set aside.
- Cut the carrots into large pieces and place them in a food processor fitted with the chopping disc. Pulse the carrots until finely chopped. Add the pecans, cashews, coconut, almond butter, cinnamon, ginger, salt, 2 tablespoons maple syrup and 1 teaspoon vanilla. Process until the mixture is well-combined, scraping the sides of the food processor as necessary. The mixture should be moist but not runny, and it will be ready when it starts to pull away from the sides of the food processor bowl and form a ball.
- Using clean hands, form the dough into 15 equally shaped balls, approximately 1 1/4 inches in diameter. Place the balls on the lined baking sheet, then use your thumb to flatten with an indentation.
- Prepare the frosting in a mixing bowl by combining the cream cheese and pineapple juice with the remaining 2 teaspoons maple syrup and 1/2 teaspoon vanilla extract. Beat with a hand mixer until creamy. Top each cookie with a spoonful of frosting, then sprinkle with additional shredded coconut if using. Place cookies in the refrigerator for 1 to 2 hours before serving, or in the freezer for 15 minutes. The cookies may be stored in the refrigerator or freezer.
Nutrition Facts : Calories 172 calorie, Fat 15 grams, SaturatedFat 9 grams, Cholesterol 9 milligrams, Sodium 75 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 3 grams
MISS BROWN'S PINEAPPLE CARROT CAKE WITH CREAM CHEESE FROSTING
Provided by Kardea Brown
Categories dessert
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- For the carrot cake: Preheat the oven to 350 degrees F. Grease two 9- by 13-inch rimmed baking sheets and line each baking sheet with parchment paper (see Cook's Note).
- Whisk together the flour, cinnamon, baking soda, baking powder, salt, ginger and allspice in a large bowl. In a separate large bowl, whisk together the oil, pineapple, brown sugar, granulated sugar and vanilla. Beat in the eggs one at a time until well combined. Mix the dry ingredients into the wet ingredients until the batter is smooth. Set aside 2 tablespoons of the grated carrots for garnish and fold in the remaining carrots, raisins and walnuts into the cake batter.
- Divide the batter between the prepared baking sheets. Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Let cool for 30 minutes, then transfer to cooling racks, taking the parchment off the base of each cake as you go. Allow the cakes cool completely before frosting.
- For the cream cheese frosting: While the cake is baking, chill the bowl and paddle attachment for your stand mixer. Once the cake is cooled, beat together the cream cheese and butter until very smooth in the bowl of a stand mixer. Add the vanilla, then slowly add the confectioners' sugar, about 1 cup at a time. The consistency should be fairly thick yet easy to spread. If it becomes too loose, add more powdered sugar (a little at a time).
- Transfer the frosting into a piping bag or a resealable plastic bag. Pipe the frosting evenly over the top of one of the cake layers. Top with the other cake layer. (If you have the time, pop the cake into the freezer here for a few minutes to make it easier to cut). Carefully cut the layered cake into 2-inch squares, so that you have individual, square, naked cakes. Pipe a little more frosting on top and decorate with the reserved grated carrots and walnuts.
PINEAPPLE CARROT CAKE
This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. -Jeanette McKenna, Vero Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine the dry ingredients. Add the oil, eggs and baby food; mix on low speed until well blended. Stir in pineapple and nuts. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For frosting, in a bowl, beat cream cheese and butter until smooth. Beat in vanilla and confectioners' sugar until mixture reaches spreading consistency. Spread between layers and over top and sides of cake. Garnish with nuts and blossoms if desired. Store in the refrigerator.
Nutrition Facts : Calories 798 calories, Fat 46g fat (13g saturated fat), Cholesterol 112mg cholesterol, Sodium 569mg sodium, Carbohydrate 92g carbohydrate (70g sugars, Fiber 1g fiber), Protein 7g protein.
PINEAPPLE CARROT COOKIES
These cookies are healthy and very delicious. Everytime I make them everybody always asks me for the recipe.They definitely satisfy a sweet tooth. Just writing about them makes me want to make them.I found the recipe from a Dole cookbook. The original recipe had raisins and I omitted them because we do not like raisins.
Provided by EdnaC3
Categories Dessert
Time 25m
Yield 2-3 dozen
Number Of Ingredients 12
Steps:
- preheat oven 375 degrees.
- In large bowl, beat butter and sugars until light and fluffy.
- beat in egg and vanilla.
- beat in drained pineapple, carrots and pecans.
- In medium bowl, combine remaining ingred.
- beat into pineapple mixture until blended.
- drop heaping tablespoons of batter 2 in apart onto greased cookie sheets.
- bake 15-20 minutes or until golden.
- leave on cookie rack for 2 minutes and then place on cool surface.
- They are great with milk.
CARROT CAKE SANDWICH COOKIES
Provided by Food Network Kitchen
Time 1h30m
Yield 12 sandwich cookies
Number Of Ingredients 15
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the carrots and beat until combined, then beat in the egg. Stir in the flour mixture with a rubber spatula until combined, then stir in the raisins.
- Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded tablespoon per cookie) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but the centers are still soft, about 20 minutes. Transfer to racks and let cool completely on the baking sheets.
- Make the filling: Beat the marshmallow cream, cream cheese, butter and vanilla in a large bowl with a mixer on medium speed until thick and fluffy, about 3 minutes. Spread 1 tablespoon filling on the flat side of half the cookies; sandwich with the remaining cookies. Store in an airtight container in the refrigerator up to 2 days; bring to room temperature before serving.
CARROT CAKE COOKIES
This is a cake like cookie that tastes like carrot cake, but in cookie form.
Provided by Melissa
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.4 g, Cholesterol 17.1 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 85.3 mg, Sugar 7.4 g
CARROT AND PINEAPPLE CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
- For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
- Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
- For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
- Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.
CARROT PINEAPPLE CAKE I
The carrots and pineapple work together to keep this cake moist and wholesome.
Provided by Linda
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h15m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth. Stir in carrots, coconut, walnuts and pineapple.
- Pour into 9x13 inch pan. Bake at 350 degrees for about 45 minutes. Don't panic, the center will sink a little. Allow to cool.
- To make the frosting: Cream the butter and cream cheese until smooth. Add the confectioners sugar and beat until creamy.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 37.6 g, Cholesterol 38.6 mg, Fat 19.1 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 5.8 g, Sodium 287.7 mg, Sugar 27.5 g
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