This recipe for frosted carrot cake cookies is a favorite of our nursing home residents.

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
35 mins
total:
1 hr 20 mins
Servings:
13
Yield:
13 cookies
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Ingredients

13
Original recipe yields 13 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.

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  • 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.

Cook's Note:

You can use margarine instead of butter, pecans instead of walnuts, Craisins(R) instead of raisins, and orange or pineapple juice instead of honey.

Nutrition Facts

267 calories; protein 3.9g; carbohydrates 29.5g; fat 15.7g; cholesterol 52mg; sodium 204.2mg. Full Nutrition
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