For the Carrots

  • 12 ounces carrots , peeled and shredded (2 cups)
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt

For the Cookie Dough

  • 2 cups all-purpose flour + plus more if needed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 12 tablespoons unsalted butter , melted and cooled
  • 1 large egg
  • 1 large egg yolk
  • 2 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans or walnuts

For the Frosting

  • 6 tablespoons unsalted butter , softened
  • 1 + 1/2 cups confectioners' sugar (powdered sugar)
  • 6 ounces cream cheese , cut into 4 pieces, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup chopped pecans or walnuts


  1. Peel carrots and grate them on a cheese grater. In a medium bowl, toss carrots with 1 teaspoon sugar + 1/2 teaspoon salt. Allow carrots to sit for 30 minutes. This step will remove extra liquid to ensure a chewy center. Place carrots in center of dish towel or use hands to wring extra liquid out. Liquid should amount to at least 1/4 cup, mine was 1/3 cup; set liquid aside.
  2. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside.
  3. In a bowl fit with a mixer, combine melted butter, brown sugar, granulated sugar, egg and egg yolk and vanilla extract. Beat until combined. In a medium bowl, whisk together flour, baking soda, cinnamon and nutmeg. Pour dry ingredients into wet ingredients. Mix just until combined.
  4. Slowly beat/stir in drained carrots and nuts.
  5. If mixture is too clumpy and dry, fold in a tablespoon at a time of carrot juice.
  6. If mixture is too wet, fold in a tablespoon of flour at a time.
  7. Scoop about 1 + 1/2 tablespoon - 2 tablespoons cookie dough onto baking sheet. Bake in oven for 16-19 minutes.
  8. Allow to cool for a few minutes. Place on cookie rack to cool.

To make the frosting

  1. Beat softened butter and confectioners' sugar for 3-5 minutes. Beat in 1/4 softened cream cheese at a time. Beat in vanilla extract. Beat for an additional 2 minuets.
  2. Frost each cookie and top with chopped pecans or walnuts.

Recipe source: swankyrecipes


Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel