Iced 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.

ICED CARROT CAKE COOKIES

Steps:

• In a medium bowl, whisk together the all-purpose flour, bread flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, and mix until combined. Pour in the vanilla extract and mix to combine.
• With the mixer on low, gently pour the flour mixture into the wet mixture and continue mixing until combined. Stir in the shredded carrots, chopped pecans, raisins, and oats until evenly distributed.
• Refrigerate dough for at least 1 hour (You may scoop the dough prior to refrigerating if you'd like. It is often easier than scooping out chilled dough.).
• When you are ready to bake, preheat the oven to 350° and line two cookie sheets with parchment paper. Scoop out the chilled dough and place on the prepared pans, leaving 3 inches between each dough ball. Bake in the preheated oven for 16 to 18 minutes, or until the tops are puffed and the edges are set. It is difficult to overbake these cookies since there is a lot of moisture. :)
• While the cookies cool, prepare the icing by mixing the cream cheese, confectioners sugar, milk, and vanilla extract until it is a smooth, thick liquid. You can test the drizzle by dipping a fork into it and lifting it 6 or 8 inches above the bowl, allowing the icing to drip off. You'll want it to run in a steady stream but be thick enough that it takes a few seconds for it to dissolve back into the bowl.
• Drizzle the cooled cookies with the prepared icing and enjoy.

CARROT COOKIES WITH ORANGE BUTTERCREAM ICING

Steps:

• For the buttercream icing: Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract.
• For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla.
• Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
• Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to 10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream icing while still warm.

SAM'S AWESOME CARROT CAKE ICING

Steps:

• Beat cream cheese until fluffy.
• Gradually add melted butter until absorbed.
• Add vanilla, then sugar, one cup at a time. Beat well after each addition.
• When cake is cooled, use a knife or spatula to spread icing evenly over cake.

CARROT CAKE COOKIES

Steps:

• Mix together the cream cheese, 3 tbsp icing sugar and the vanilla extract in a bowl, then put in the freezer to firm up for 30 mins.
• Meanwhile, combine the flour, baking powder and spices in a bowl. In a larger bowl, beat the butter and sugar together until creamy. Beat in the egg, followed by the carrot. Tip in the dry ingredients and mix to form a dough.
• Line a baking sheet with baking parchment. Dust your hands with a little flour, then divide the dough into 14 balls and place on the sheet. Use the palm of your hand to flatten each one to a thin circle. Add 1 tsp of the cream cheese mixture to the centre of each one, then carefully wrap the dough up and around the filling to seal it in, pinching the top and rolling back into a rough ball to stop any of the filling leaking out.
• When all the balls are shaped, use your palm to flatten them slightly, then put in the fridge to chill for 30 mins. Heat oven to 200C/180C fan/gas 6.
• Bake the cookies for 20 mins until golden and crisp. Remove from the oven, let them firm up on the tray for 10-15 mins, then transfer to wire racks to cool completely.
• Mix the icing sugar with the orange juice to a drizzling consistency. Drizzle all over the cookies, sprinkle with the walnuts and orange zest, then allow to set. Best eaten on the day they are made, but will keep in the fridge in an airtight container for up to 2 days.

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!