Carrot Cake Cookies

Categories: Cookies, Desserts Tags: Carrot, Cinnamon, Walnut

Soft, cakey, creamy and super-duper tasty.

Those Crunchy walnuts and the cream cheese frosting make it all!

Ingredients

• Butter: 

  1/2 cup = 113 grams

• Granulated White Sugar: 

  1/2 cups = 100 grams

• Brown Sugar: 

  1/4 cup = 50 grams

• Egg: 

  1

• Vanilla Extract: 

  1 teaspoon

• Flour: 

  1 3/4 cups = 224 grams

• Baking Powder: 

  1 teaspoon

• Salt: 

  1/2 teaspoon

• Cinnamon: 

  3/4 teaspoon

• Shredded Carrot: 

  1 cup = 120 grams

• Walnut: 

  1/2 cup = 65 grams

• Butter for the filling: 

  1/4 cup = 56 grams

• Sugar for the filling: 

  1/4 cup = 50 grams

• Cream cheese: 

  85 grams

• Orange juice: 

  1 teaspoon

• Lemon juice: 

  1 teaspoon

Directions

Come and bake with me:

1. Preheat oven to 175°C.
2. First, melt your butter.
3. Mix together with the sugars in a large mixing bowl.
4. Add eggs and vanilla and mix just until combined. Add flour, baking powder, salt, and cinnamon, and mix just until combined. Fold in carrots.
5. Toast your pecans, it will give you an extra taste. Place pecans on a baking sheet and bake for 15 minutes. on 150 C degrees.
6. Scoop around 1 tablespoon equally sized balls of cookie dough.
7. Bake one sheet after another for about 12-14 minutes. Remove from oven when they look puffy and fluffy.
8. Let them cool completely.

Cream cheese frosting :