Carrot Cookies with Cinnamon Cream Cheese Frosting

My mom used to make carrot cookies when I was younger. Honestly, this is a spin-off of hers by accident. 🙂 I accidentally used canned carrots instead of doing my own. The dough was different than I remembered so I decided to add some spices and jazz it up a bit and voila' it came out perfect. I will still make my mom's recipe to put on the site later, but these turned out so good I had to share. Enjoy!

Cookies

  • 3/4 cup sugar
  • 1 whole egg
  • 1-14.5 ounce can sliced carrots (drained)
  • 3/4 cup vegetable shortening
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1-1/2 teaspoon pumpkin spice

Cinnamon Cream Cheese Frosting

  • 1/2 cup butter, softened
  • 1-8oz. cube cream cheese, softened
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 Tablespoon milk or heavy cream
  • 3-4 cups powdered sugar
  • 1 pinch salt

To make cookies:

  1. Preheat oven to 375 degrees. Cream sugar and shortening. Add eggs and mix well. Drain carrots and run through a food processor to blend together. Add to mixture. Add vanilla, salt, baking powder and pumpkin spice. Mix. Mix in flour. Drop with cookie scoop onto greased cookie sheet. Bake for 12 minutes. Let finish cooling on baking sheet while you prepare the frosting.

To make frosting:

  1. Whip cream cheese until smooth. Add butter and whip until smooth. Add vanilla, cinnamon, salt and milk or cream. Cream together. Gradually add powdered sugar. I didn't put as much powdered sugar as I normally do for frosting so the consistency would be easier to pipe onto cookies.

  2. Using a piping bag, spoon frosting into bag and cut off the tip. Pipe onto cookies as desired. These cookies are not very sweet, so the frosting adds the perfect sweet balance. Enjoy!

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