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Recipes
May 2010

Carrot Cake Cookies with Cream Cheese Icing

By Amelia Saltsman

3.9

(13)

Recipe information

  • Yield

    Makes about 40 Servings

Ingredients

cookies

1

/2 cup raisins

1

/4 cup old-fashioned oats

1

/2 cup (1 stick) unsalted butter, room temperature

1

/2 cup (packed) dark brown sugar

1

/2 cup sugar

1

large egg

1

cup (packed) finely grated peeled carrots (from 10 to 12 ounces; grated on small holes of box grater)

1

1/2 cups self-rising flour

1

1/4 teaspoons ground cinnamon

1

/2 cup chopped walnuts plus additional for garnish (optional)

icing

1

cup powdered sugar

6

ounces cream cheese, room temperature

1

/4 cup (1/2 stick) unsalted butter, room temperature

2

tablespoons heavy whipping cream

2

teaspoons fresh lemon juice

Need to make a substitution?

Preparation

  1. Cookies

    Step 1

    Preheat oven to 350°F. Line 3 large rimmed baking sheets with parchment. Place raisins and oats in small bowl; add 1/4 cup water. Let soak until water is absorbed, about 15 minutes. Beat butter and both sugars in large bowl until fluffy. Beat in egg, then carrots. Add flour and cinnamon; beat to blend. Stir in raisin-oat mixture and 1/2 cup nuts (batter will be sticky). Drop batter by level tablespoonfuls onto sheets, spacing 1 1/2 to 2 inches apart.

    Step 2

    Bake cookies, 1 sheet at a time, until light golden, about 20 minutes (cookies will be soft). Cool on sheets 5 minutes, then transfer to racks and cool completely.

  2. icing

    Step 3

    Beat all ingredients in medium bowl until smooth. Spread icing on cookies.

Nutrition Per Serving

One 2 cookies contains the following: Calories (kcal) 231.7 %Calories from Fat 47.7 Fat (g) 12.3 Saturated Fat (g) 6.4 Cholesterol (mg) 40.0 Carbohydrates (g) 28.7 Dietary Fiber (g) 1.0 Total Sugars (g) 19.9 Net Carbs (g) 27.7 Protein (g) 2.8
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