Print

Carrot Cake Cookies

Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 
These easy carrot cake cookies are soft, moist and filled with cream cheese frosting and topped with white chocolate. Perfect for Easter parties.
Servings: 22 cookies
Course: Cookies
Cuisine: American
Calories: 159 kcal
Author: CakeWhiz

Ingredients

Carrot cookies:
  • 2 cups all-purpose flour
  • cups grated carrots
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ¼ cup unsalted butter
  • ½ cup Shortening
  • ¼ cup Ginger Finely chopped crystallized
  • cup Pecans Finely chopped preferably toasted
  • 1 Egg Large
  • 1 tsp Vanilla extract
  • tsp Baking powder
  • ¼ tsp Salt
  • ¼ tsp Nutmeg
  • ¼ tsp Cinnamon powder
Filling and decoration:
  • Cream cheese frosting White, orange and green color
  • ½ cup White chocolate Melted
  • Tip # 12 also called the round tip
  • Tip # 233 also called the grass tip
  • Piping bags

Instructions

  1. In a mixing bowl, cream together butter, shortening, brown sugar and granulated sugar until light and fluffy.
  2. Add egg and vanilla extract and mix until smooth.
  3. Add flour, baking powder, salt, cinnamon powder, nutmeg powder and mix until everything is just combined. Do not over-mix!
  4. Stir in the crystallized ginger, pecans and grated carrots.
  5. Place spoonfuls of this batter on a cookie sheet lined with parchment paper. Bake at 350 degrees for 15- 18 minutes or until golden brown along the edges.
To decorate these cookies, here are the steps:
  1. Once your cookies have cooled down completely, pour spoonfuls of melted white chocolate on top of half batch of your cookies and let it harden and set (usually takes about 5-10 minutes).
  2. Fill your piping bag with green icing and attach Tip # 233. Position your green piping bag near the top of the cookie. Hold your piping bag at a 45 degree angle. Squeeze your bag and quickly pull away. And you will end up with “grassy” icing.
  3. Fill another piping bag with orange icing and attach Tip # 12. Squeeze this piping bag until icing comes out and pull towards you. Wiggle your hand a little while you are pulling away so that you end up with a subtle texture on your “carrots.”
  4. Fill another piping bag with white icing and attach Tip # 12. Take another cookie and flip it over.
  5. Squeeze some icing in the center of this cookie.
  6. Now, just place the other decorated cookie on top of this cookie and press gently so that they both stick together. Enjoy!

Recipe Notes

- You can enjoy these cookies, as is…without filling them with frosting or even decorating them and they will still taste great.

- Store leftovers in a sealed container in the fridge for up to 2 days.

Nutrition Facts
Carrot Cake Cookies
Amount Per Serving
Calories 159 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 3g 15%
Cholesterol 13mg 4%
Sodium 33mg 1%
Potassium 71mg 2%
Total Carbohydrates 18g 6%
Sugars 8g
Protein 1g 2%
Vitamin A 1.5%
Vitamin C 0.1%
Calcium 2.7%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.