Carrot Cake Cookies With Cream Cheese Frosting
Nov 23, 2012 22:35:35 GMT -5
Post by PrisonerOfHope on Nov 23, 2012 22:35:35 GMT -5
Carrot Cake Cookies With Cream Cheese Frosting
1 cup butter
2 cups sugar
3 eggs, beaten
1 cup unsweetened applesauce
2 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
4 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
2 tsp. salt
20 oz. can crushed pineapple, very well drained
1 cup golden raisins
1 cup chopped walnuts (measure after chopping)
3 1/2 cups flour, packed
1 cup coconut, chopped fine
3 cups finely grated carrots
Beat the butter, sugar, and eggs together until thoroughly combined and the mixture is smooth, fluffy, and light yellow in color.
Make sure your applesauce is well-drained (pat off any excess liquid with a paper towel); add to the bowl and mix in thoroughly.
Mix in the vanilla.
Blend in the baking soda, baking powder, cinnamon, nutmeg, and salt. Mix in well until the dough is smooth and a uniform color.
Mix in the pineapple, raisins, and walnuts.
Blend in the flour, about a cupful at a time.
Remove the bowl from your mixer, and by hand stire in the coconut and then the carrots, making sure everything is well blended.
When the dough is mixed it will be thick and sticky. Chill for at least 2 hours or overnight.
When read to bake, preheat oven to 350 and line cookie sheets with parchment. (I use silicone sheets.)
Use two spoons to drop the dough onto the cookie sheet; each cookie sould be about 2 tbs. of dough.
Wet your fingers and shape the dough into rounds.
Bake for 12 minutes, leaving the cookies on the sheet to cool for a minute, then remove to a wire rack to cool completely before frosting.
Cream Cheese Frosting
8 oz. cream cheese at room temperature
1 stick butter at room temperature
2 tsp. vanilla
1 lb. box of confectioners' sugar (3 1/2 - 4 cups)
Mix the cream cheese and butter together until they're smooth and blended.
Mix in the vanilla.
Blend in the confectioners sugar in one cup increments until smooth and creamy.
If too thick, mix in a few drops of milk or cream; if too thin, add in a little confectioners sugar.
1 cup butter
2 cups sugar
3 eggs, beaten
1 cup unsweetened applesauce
2 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
4 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
2 tsp. salt
20 oz. can crushed pineapple, very well drained
1 cup golden raisins
1 cup chopped walnuts (measure after chopping)
3 1/2 cups flour, packed
1 cup coconut, chopped fine
3 cups finely grated carrots
Beat the butter, sugar, and eggs together until thoroughly combined and the mixture is smooth, fluffy, and light yellow in color.
Make sure your applesauce is well-drained (pat off any excess liquid with a paper towel); add to the bowl and mix in thoroughly.
Mix in the vanilla.
Blend in the baking soda, baking powder, cinnamon, nutmeg, and salt. Mix in well until the dough is smooth and a uniform color.
Mix in the pineapple, raisins, and walnuts.
Blend in the flour, about a cupful at a time.
Remove the bowl from your mixer, and by hand stire in the coconut and then the carrots, making sure everything is well blended.
When the dough is mixed it will be thick and sticky. Chill for at least 2 hours or overnight.
When read to bake, preheat oven to 350 and line cookie sheets with parchment. (I use silicone sheets.)
Use two spoons to drop the dough onto the cookie sheet; each cookie sould be about 2 tbs. of dough.
Wet your fingers and shape the dough into rounds.
Bake for 12 minutes, leaving the cookies on the sheet to cool for a minute, then remove to a wire rack to cool completely before frosting.
Cream Cheese Frosting
8 oz. cream cheese at room temperature
1 stick butter at room temperature
2 tsp. vanilla
1 lb. box of confectioners' sugar (3 1/2 - 4 cups)
Mix the cream cheese and butter together until they're smooth and blended.
Mix in the vanilla.
Blend in the confectioners sugar in one cup increments until smooth and creamy.
If too thick, mix in a few drops of milk or cream; if too thin, add in a little confectioners sugar.
