Carrot Cake Cookies
Carrot Cake Cookies could be just the lacto ovo vegetarian recipe you've been looking for. For $1.35 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 9g of protein, 35g of fat, and a total of 724 calories. This recipe serves 5. 53 people were glad they tried this recipe. Easter will be even more special with this recipe. If you have cream cheese, unsalted butter, molasses, and a few other ingredients on hand, you can make it. It is brought to you by Bakers Royale. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a solid spoonacular score of 61%. Users who liked this recipe also liked Carrot Cake Cookies, Carrot Cake Cookies, and Carrot-cake Cookies.
Servings: 5
Ingredients:
½ teaspoon baking powder
¼ teaspoon baking soda
2 ¼ cups shredded carrots
2 teaspoons cinnamon
¼ cup cream cheese, softened
½ cup dark brown sugar, packed
1 egg plus 1 egg yolk
½ cup granulated sugar
1 tablespoon molasses
3/4 cups pecans, toasted
¼ teaspoon salt
2 ¼ cups unbleached all purpose flour
½ cup unsalted butter, browned and cooled
2 teaspoons vanilla
Equipment:
stand mixer
bowl
wooden spoon
spatula
wire rack
Cooking instruction summary:
Heat and melt butter until it is brown and nutty smelling. Set aside to cool slightly.Place egg, egg yolk dark brown sugar and sugar in a stand mixer bowl and mix on medium speed with a paddle attachment and beat until mixture is glossy, about 1-2 minutes. Add cream cheese,vanilla, cinnamon, baking powder, baking soda, salt and molasses into mixture and beat to combine. Add shredded carrots to mixture and beat to combine. Add in cooled butter and beat to combine. Turn off mixture.Using a wooden spoon or a sturdy spatula, fold flour into wet mixture. Place 2 dozen heaping tablespoons of cookie dough onto a bake sheet.Bake cookies for about 10-12 minutes. Cool cookies on a wire rack before glazing.
Step by step:
1. Heat and melt butter until it is brown and nutty smelling. Set aside to cool slightly.
2. Place egg, egg yolk dark brown sugar and sugar in a stand mixer bowl and mix on medium speed with a paddle attachment and beat until mixture is glossy, about 1-2 minutes.
3. Add cream cheese,vanilla, cinnamon, baking powder, baking soda, salt and molasses into mixture and beat to combine.
4. Add shredded carrots to mixture and beat to combine.
5. Add in cooled butter and beat to combine. Turn off mixture.Using a wooden spoon or a sturdy spatula, fold flour into wet mixture.
6. Place 2 dozen heaping tablespoons of cookie dough onto a bake sheet.
7. Bake cookies for about 10-12 minutes. Cool cookies on a wire rack before glazing.
Nutrition Information:
covered percent of daily need
