Carrot Cake Cookies | Sundaebake
Carrot Cake Cookies
Recipe
115g butter
115g caster sugar
100g brown sugar
1 egg
1 tsp vanilla
½ tsp baking powder
½ tsp bi-carb
180g plain flour
60g rolled oats
40g coconut
1 tsp cinnamon
150g carrot, grated
Cream Cheese Icing
250g cream cheese
1 lemon zested
80g icing sugar
1. Preheat the oven to 180°C . Line a cookie tray.
2. Beat together the butter, caster sugar and brown sugar until light and fluffy
3. Mix in the egg and vanilla.
4. Mix through the baking powder, bi-carb, flour, rolled oats, coconut and cinnamon until well combined. Gently mix in the carrot.
5. Spoon a tablespoon amount of the mixture onto a lined baking tray. Allow room between for the mixture to spread when baking.
6. Bake for 10 minute until golden around the edgers. Allow to cool.
7. Meanwhile whisk together the cream cheese, lemon zest and icing sugar until well combined and smooth.
8. Pipe the cream cheese onto one cookie and sandwich the second cookie on top.
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Vegan Carrot Cake Cookies | Spring Desserts
Soft, chewy and perfect for spring! These Vegan Carrot Cake Cookies have a sweet, spiced cake-like texture and are loaded with carrots. Drizzled with a simple vegan glaze for the perfect bite.
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Carrot Cake Cookies
These decadent carrot cake cookies are a dream come true with a sweet, soft, and nutty cookie topped with a rich, velvety cream cheese icing. They are irresistible and taste just like an old-fashioned carrot cake in a tasty cookie form. Add a cute carrot icing decoration to make it extra fun for the kids.
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Grab the full, printable recipe on my blog:
Ingredients
Cookies
2 1/2 cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 cup salted sweet cream butter softened (2 sticks)
3/4 cup light brown sugar tightly packed
1/2 cup granulated sugar
2 large eggs
1 tbsp vanilla extract
1 cup pecans chopped
2 1/4 cups whole carrots finely shredded (4 medium-large)
Frosting
8 oz cream cheese softened
1/2 cup salted sweet cream butter softened (1 stick)
3 1/2 cups powdered sugar
1 tsp vanilla extract
1 cup pecans finely chopped
green and orange food coloring optional carrot decoration
Instructions
Cookies
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
Using a stand mixer, or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the butter for 1 to 1 ½ minutes.
Add the granulated and brown sugars to the butter and continue to mix on medium-high for 1 more minute.
Lower the mixer speed to low, add the vanilla and 1 egg at a time, mixing well after each egg.
In a medium-sized mixing bowl, whisk together the all-purpose flour, spices, and baking soda.
Keeping the mixer speed on low, slowly add the flour mixture. Mix just until the ingredients are incorporated.
Keeping the mixer speed on low, add the finely shredded carrots and chopped pecans to the batter. Only mix until the carrots and pecans are well incorporated.
Using a 1 ½ tablespoon cookie scoop, scoop the cookie batter onto the prepared cookie sheet, spacing the cookies 2 inches apart.
Bake for 10 to 12 minutes.
Allow the cookies to completely cool.
Frosting
Using either a stand mixer, or a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream together the cream cheese and butter for 1 to 1 ½ minutes.
Lower the mixer speed to low. Add the vanilla and powdered sugar. Keep the mixer speed on low, until the powdered sugar is incorporated.
Increase the mixer speed to medium-high and continue mixing for another 1 to ½ minutes, until the cream cheese frosting is smooth.
Using a small offset spatula or a silicone spatula, frost the tops of the cookies, smoothing as you go. Be sure to frost to the edges of the cookies.
Sprinkle the finely chopped pecans onto a plate. Either gently roll the edges of the cookies in the chopped pecans.
If you would like to decorate your cookies with piped carrot decorations, reserve 2 to ½ cups of frosting in 2 separate small mixing bowls. In the first bowl add green food coloring adjusted to however light or dark green you wish for the carrot tops. In the second bowl, add orange food coloring to however light or dark orange you wish for the carrot body. Spoon each color into 2 separate quart-size Ziploc bags with a small snip in one corner, or in 2 decorator bags with a small decorator’s tip. Using even light pressure, and a zig-zag pattern to form the body of the carrot using the orange icing. Using even light pressure, form the top of the carrot using the green icing. Repeat for each cookie.
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4 INGREDIENTS CARROT BISCUITS! ????
4 INGREDIENTS CARROT BISCUITS! ????
Ingredients
* 250g Greek yogurt
* 340g Self raising flour
* 80g grated cheddar cheese
* 1 medium carrot (approx 70g), peeled and grated
Method
1. Pre-heat the oven to 180° C.
2. Combine all the ingredients together to make a dough, using your hands. (If the dough is too sticky gradually add more flour. )
3. Roll out the dough (I did it on baking paper) until is 1 centimetre thick and cut out into shapes with a cookie cutter.
4. Place them on baking parchment /silicone mat on a baking tray and bake for 15 minutes until golden brown - keep checking to make sure they don’t overcook, all ovens can be different
5. Once cooked, leave to cool and enjoy!
???????? Suitable from 8+ months, for babies under 1 year old shape the biscuits into finger length strips, easier to hold
❄️ Store in an airtight container for 3 days, or freeze for up to 3 months
✨ Bamboo bowl is from @ecorascals ! It comes with a super suction base! You can use code YLB15 to get 15% off
on all @ecorascals products - they ship worldwide ????
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