Simply Scrumptious Carrot Cake Cookies Recipes

CARROT CAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

INCREDIBLY MOIST AND EASY CARROT CAKE

Steps:

• Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
• Heat the oven to 350 degrees Fahrenheit (176C).
• Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
• In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
• Add the eggs, one at a time, whisking after each one.
• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
• Stir in the carrots, nuts, and raisins.
• Divide the cake batter between the prepared cake pans.
• Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
• Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
• In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
• Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
• Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
• When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
• Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

SIMPLY SCRUMPTIOUS CARROT CAKE COOKIES

Steps:

• Preheat oven to 375°F.
• Cream together butter and brown sugar until smooth.
• Stir in eggs one at a time, until smooth.
• Add honey, pineapple, carrot, and vanilla, stirring until mixed.
• Sift flour and stir into wet mixture along with the oats, salt, baking soda, baking powder, currants, almonds, cinnamon, cardamom, and ginger.
• Drop mixture by rounded tablespoonfuls onto a greased or parchment paper lined baking sheet a couple of inches apart.
• Bake cookies in the preheated 375F oven for 10-12 minutes or until browned around the edges.
• Allow cookies to cool on the baking sheet for a minute or two, then finish cooling on wire racks.
• Mix together ingredients for icing until it is a smooth thick consistency, adding additional powdered sugar if necessary.
• Spread on cookies and allow the icing to set and dry for one or more hours, then pack between layers of waxed paper.

CARROT CAKE COOKIES

Steps:

• Preheat the oven to 160c / 320f and line two cookie trays with parchment paper.
• Add the melted coconut oil, sugar and vanilla extract to a large bowl and mix.
• Add in the the flour, rolled oats, bicarbonate of soda and cinnamon. Mix well with a spoon or use an electric whisk.
• Finally add in the grated carrot and stir with a spoon.
• Roll the dough into 12-14 equal sized balls and divide them between the two trays. Press each dough ball down with the back of a spoon and shape into a round cookie shape.
• Bake in the oven for 15-20 minutes until starting to brown.
• Remove from the oven and transfer to a wire rack to allow to cool completely.
• The decoration is optional but if you would like to add it simply mix a little icing sugar and water together and drizzle or pipe it onto the cookies.
• The cookies will keep in an airtight container for up to 3 days. They can also be frozen and defrosted at room temperature in a couple of hours.