Frosted Carrot Cake Cookies Food

FROSTED CARROT CAKE COOKIES

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.

FROSTED CARROT CAKE COOKIES

Steps:

• In a mixer, mix the following ingredients until smooth and fluffy: 1 cup powdered sugar, 1/4 cup room-temperature unsalted butter, 8-ounce brick Philadelphia Cream Cheese, 1 tablespoon heavy whipping cream, 1/8 teaspoon vanilla extract, 1 teaspoon orange zest, and 2 1/2 tablespoons lemon juice.
• Line a large baking sheet with parchment paper or spray with nonstick spray. Preheat oven to 350 degrees F.
• Beat 1/2 cup sugar, 1/2 cup brown sugar, 1 tablespoon molasses, 1 tablespoon coconut oil, and room-temperature butter until smooth.
• Add 1 cup carrots and 1 egg to the mixture, and beat until uniform.
• Mix in 1 1/2 cups self-rising flour, 1 1/2 teaspoons cinnamon, 1/4 teaspoon ground ginger, pinch of nutmeg, 1/2 cup chopped pecans, 1/2 cup raisins, and 1/4 cup oats until you get a uniform batter.
• Using an ice cream scoop (for bigger cookies, use a full-size scoop; for smaller cookies, use a smaller scoop), drop batter on baking pan 1 inch apart.
• Bake cookies for 20 minutes, and then cool on racks. Once cookies are cooled, spread frosting on each and top with crushed pecans and orange zest. Serve and enjoy!

FROSTED CARROT CAKE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Whisk flour, cinnamon, baking soda, and salt together in a bowl.
• Beat butter, white sugar, and brown sugar together in another bowl until creamy. Add egg and vanilla extract; continue mixing until pale and fluffy, about 2 minutes. Mix in carrots, raisins, walnuts, and pineapple at low speed. Add flour mixture; beat until just combined.
• Drop 1 1/2 tablespoons of batter at a time onto the prepared baking sheets, 2 inches apart.
• Bake in the preheated oven until lightly browned and springy to the touch, 12 to 16 minutes. Remove from the oven and let cool on the sheets for 5 minutes before transferring to wire racks to cool completely, about 30 minutes more.
• Blend cream cheese and honey together in a food processor or with an electric mixer until smooth. Sandwich flat sides of cooled cookies together with a generous tablespoon of cream cheese filling in between.

COCONUT CARROT CAKE NO-BAKE COOKIES WITH PINEAPPLE CREAM CHEESE FROSTING

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.

CARROT COOKIES

Steps:

• Prepare carrots: wash, peel and coarsely chop about 2 lbs of carrots. Boil in water until tender, usually about 20 minutes. Drain water from carrots then mash. Allow to cool to room temperature, or refrigerate if you are going to prepare the cookie batter later. Measure 2 cups of carrots for recipe.
• Preheat oven to 375 f degrees.
• Sift together the flour, baking powder and salt in a medium bowl and set aside.
• Cream together sugar, shortening, eggs, vanilla and lemon extracts with a mixer in a large mixing bowl.
• Add in combined flour, baking powder and salt until incorporated (do not over mix).
• Add cooled mashed carrots and mix in, taking care not to over mix.
• Drop cookie dough by tablespoons onto ungreased or parchment lined cookie sheet, at least 1 inch apart.
• Bake in 375 f. degree oven for 8-10 minutes, until the surface looks dry. They will not be browned. Cool on a rack until completely cool.
• While the cookies are cooling, prepare the frosting:.
• Mix the powdered sugar with the butter then add the orange juice a tablespoon at a time until desired consistency.
• Frost cookies.
• Store cookies in the refrigerator with layers separated by waxed paper.
• Enjoy!

CARROT-CAKE COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
• Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
• Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
• Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

CARROT CAKE TRAYBAKE

Steps:

• Line an 18cm square tin with baking parchment. Ask your grown-up helper to turn the oven on to 180C/160C fan/gas 4. Grate the carrots on the fine side of the grater, then tip them into a large bowl.
• Sift the sugar, flour, bicarb and cinnamon on top of the carrot, then add the orange zest and mix everything around a bit.
• Break the eggs into a bowl (scoop out any bits of shell), then add them to the bowl along with the oil. Mix everything together well.
• Scoop the cake mix into your tin and level the top. Ask a grown-up to put it in the oven for 30 minutes or until the cake is cooked. Cool.
• To make the icing, mix the butter and icing sugar together, then stir in the soft cheese until smooth.
• When the cake is cool, spread the top with the icing and cut into squares. Decorate with sprinkles, if you like.

CARROT LOAF CAKE

Steps:

• If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
• Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
• Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.
• If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
• Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
• Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.

CARROT COOKIES

Steps:

• Cook carrots in saucepan with water until tender; drain and mash.
• (Should measure about 1 cup when you are done).
• Cool.
• Cream butter and sugar.
• Add egg and vanilla, beat together until fluffy.
• Stir in cooled mashed carrots.
• Stir together flour, baking powder and salt; blend into butter.
• Drop by spoonful on ungreased cookie sheet.
• Bake at 375° for about 8-12 minutes (doesn't need to cook until browned--just until firm).
• Cool.
• Good plain or top with butter cream frosting with a little lemon zest and lemon juice added.