Carrot-Pecan Cookies with Cream Cheese Frosting

Carrot-Pecan Cookies with Cream Cheese Frosting
Everything you could possibly want in a cookie: moist richness from the carrots, crunch from the pecans, and creamy deliciousness from the cream cheese frosting.

 

AuthorFoodieblissCategory
Yields1 Serving
 2 sticks butter
 1 cup sugar
 ½ cup brown sugar
 2 eggs
 1 tsp vanilla extract
 2 tsp cinnamon
 1 tsp baking powder
 1 tsp baking soda
 ½ tsp salt
 3 cups flour
 2 cups grated carrots
 2 cups chopped pecans
Cream Cheese Frosting:
 16 oz whipped cream cheese
 2 sticks butter
 1 tsp vanilla extract
 1 cup confectioners sugar
1

Preheat the oven to 375℉. In the bowl of an electric mixer, cream the butter and sugars until
light and fluffy. Beat in the eggs and vanilla.

2

Add the cinnamon, baking powder, baking soda, and salt. Add the flour and mix until
combined, then add the carrots.

3

Scoop balls the size of 2 tablespoons onto a lined cookie sheet. Flatten them a bit with a spoon
and bake until golden brown around the edges, 13–15 minutes. Allow the cookies to cool.

4

Make the frosting: Beat the cream cheese, butter, and vanilla until blended. Add the
confectioners’ sugar and mix until smooth.

5

To assemble: With a butter knife, apply a layer of frosting onto the cooled cookies and arrange
the chopped pecans around the edges.

 

Ingredients

 2 sticks butter
 1 cup sugar
 ½ cup brown sugar
 2 eggs
 1 tsp vanilla extract
 2 tsp cinnamon
 1 tsp baking powder
 1 tsp baking soda
 ½ tsp salt
 3 cups flour
 2 cups grated carrots
 2 cups chopped pecans
Cream Cheese Frosting:
 16 oz whipped cream cheese
 2 sticks butter
 1 tsp vanilla extract
 1 cup confectioners sugar

Directions

1

Preheat the oven to 375℉. In the bowl of an electric mixer, cream the butter and sugars until
light and fluffy. Beat in the eggs and vanilla.

2

Add the cinnamon, baking powder, baking soda, and salt. Add the flour and mix until
combined, then add the carrots.

3

Scoop balls the size of 2 tablespoons onto a lined cookie sheet. Flatten them a bit with a spoon
and bake until golden brown around the edges, 13–15 minutes. Allow the cookies to cool.

4

Make the frosting: Beat the cream cheese, butter, and vanilla until blended. Add the
confectioners’ sugar and mix until smooth.

5

To assemble: With a butter knife, apply a layer of frosting onto the cooled cookies and arrange
the chopped pecans around the edges.

Carrot-Pecan Cookies with Cream Cheese Frosting

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