Carrot Cake Cookies

Carrot Cake Cookies

Originally published on December 21, 2011.

I know for certain that there are a lot of carrot cake lovers out there. Our Pineapple Pecan Carrot Cake has consistently been one of the most searched recipes since it was first posted on Rock Recipes. With that inspiration in mind I set out to create a cookie version and I have to say the effort was a great success. These are delicious all on their own but even better when sandwiched with some cream cheese frosting.

• ½ cup of butter
• ½ cup of brown sugar
• ½ cup of white sugar
• 1 egg
• 1 tsp of vanilla
• 1 1/3 cups flour
• ½ tsp of salt
• ½ tsp of baking soda
• 1 tsp of cinnamon
• ½  tsp of freshly grated nutmeg
• ½  cup of grated carrots
• ½ cup of raisins
• ½ cup of lightly toasted chopped pecans

Directions

Preheat oven to 350. Lightly spray one cookie sheet with spray oil or line with parchment paper.

In a medium sized bowl sift together flour, salt, cinnamon, nutmeg and baking soda.

In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and combine thoroughly. 

Add the flour mixture to the sweetened butter. Mix only enough to incorporate flour. Do not over mix. Fold in the carrots, raisins and pecans.

Form cookies by dropping a heaping teaspoon of dough on the prepared cookie sheet two inches apart.

Bake until light brown around the edges, about 12-15 minutes, depending on cookie size.

Over baking is the biggest problem with most chewy cookies. Your oven temperature and the type of cookie sheet you use will vary the baking times considerably. When they are golden brown around the edges is the time to remove them from the oven.

Cool for 10 minutes on the baking sheet before removing to a wire rack to cool thoroughly. Sandwich together with Cream Cheese Frosting if desired.