All the goodness of a moist, spice-infused carrot cake in a handheld, easy-to-make, on-the-go form! Enjoy them plain or make them even more decadent, rich and completely irresistible by spreading them with Caramel Cream Cheese Frosting and sprinkling them with chopped pecans!
Oh. My. Word! I’m obsessing over today’s treat, you guys!
I’ve always said that I’ll take a cookie any day over cake, and I’m standing by that statement still!
A few years back I shared the recipe for this best ever layered Moist Carrot Cake. It’s totally phenomenal. But you have to want to make, bake, frost, and possibly even decorate a layered cake in order to reap the delicious results.
Now, if you’re anything like me, when that dessert craving hits, I want it NOW! Kind of like when I get desperate enough, you may catch me with the chocolate chip bag in hand, snacking by the handful, because nothing else that’s more enticing is available. 🙂
Please tell me I’m not the only one with this guilty pleasure horrible habit.
So cookies seem like the perfect compromise to an albeit gorgeous and delectable, but also very time-consuming cake.
Do you agree?
So before you or I go grab that chocolate chip bag to get our quick sugar fix, whip up a batch of these beauties! I promise you they’re worth the short wait!
These are Easter and spring time all wrapped up in a cookie!
I always look forward to this time of year for the yummy confections, but especially those involving shredded carrots! Because I’m a huge fan of taking something inherently healthy (a.k.a. a carrot), dousing it in melted butter and sugar with a side of flour and spices, baking it up, and smothering it with cream cheese frosting. It only seems logical, and it’s my area of expertise. 🙂 Carrots were made to be put in dessert!
So, if you’re with me on that statement, then you need to get busy concocting these delightful things ASAP! You won’t regret it.
{CARROT CAKE COOKIES}
Makes about two dozen
3/4 c. white sugar
1/4 c. brown sugar
1 large egg
1/2 cup butter, melted
2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/8 tsp. cloves
1 c. finely grated carrots (peeled first)
Preheat oven to 350 degrees Fahrenheit. In the bowl of an electric mixer, cream together white sugar, brown sugar and the egg. While still mixing on low, pour in melted butter and continue to mix, turning up the speed until incorporated.
In a separate bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves. Pour into mixing bowl, add grated carrots and mix until all the way incorporated.
Using a 1 1/2″ ice cream scoop or using a spoon, scoop out cookie dough balls and place 2″ apart on a greased or non-stick baking mat-lined cookie sheet. Bake for 8-10 minutes. Don’t over bake. Carefully remove cookies from sheet immediately to prevent them from cooking more on the sheet. Allow them to cool completely and then transfer them to an airtight container until ready to frost. This will keep them from getting dry.
Caramel Cream Cheese Frosting:
8 oz. cream cheese, softened
1/2 c. butter, softened
1/2 tsp. vanilla
1/4 c. caramel ice cream topping
4 c. powdered sugar
Chopped pecans for topping
In the bowl of an electric mixer, cream together cream cheese, butter, vanilla and caramel ice cream topping until smooth and creamy. Add powdered sugar and cream together on high until incorporated. Frost cookies with a generous helping (you’ll likely have excess when you’re done) and top with chopped pecans.
I’m wishing I had a plateful right about now! It’s probably a good thing I shared some with our sweet neighbor friends, or I’d be experiencing a Carrot Cake Cookie hangover right about now!
Enjoy!
Chelsea
www.lifewithmylittles.com