Introducing the carrot cake cookie. This new and improved form of our favorite cake allows for the perfect icing ratio and easy serving. Despite the many amazing qualities of cake, being easy to plate is not one of them. Skip the plate! Avoid the precarious act of trying to plate the cake without it a) falling, b) breaking, or c) never making it to the plate because you ate it mid air. The cookie form solves these problems with a single serving size, maintaining the classic taste of carrot cake with fluffy cream cheese icing.
Carrot Cake Cookies With Cream Cheese Icing
- Prep Time:40 mins
- Cook Time:10 mins
- Total Time:50 mins
- Servings:2
- Easy
- 1 1/2 cups flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup rasins
- 8 ounces cream cheese room temperature
- 1/4 cup honey
- 1/4 powdered sugar
- Zest an orange
- 2 tablespoons orange juice
Ingredients
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Step 1
Preheat oven to 350°F. In a bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt.
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Step 2
In a separate bowl, cream butter and sugar. Once fluffy and light in color, add egg and vanilla extract.
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Step 3
Fold carrots and raisins into wet mixture, then combine with dry mixture.
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Step 4
Drop about a tablespoon and a half worth of batter onto greased sheets and bake for 10 minutes or until toothpick comes out clean.
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Step 5
For the icing, beat together cream cheese, orange zest, orange juice, and honey. Add powdered sugar as desired for firmer icing.
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Step 6
Once cookies have cooled for at least 10 minutes, top with a swirl of cream cheese icing.
#SpoonTip: Use a pipping bag or ziplock to easily apply icing.
Whether you are going to eat these carrot cake cookies by yourself or bring them to a family gathering, these are a guaranteed crowd-pleaser (even if it's for a party of one).