CARROT CAKE COOKIES WITH PINEAPPLE
A delicious, moist cookie for anyone who loves carrot cake.
Provided by BakingObsession123
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 19
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 4 cookie sheets.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl; set aside.
- To make the cookie dough, beat 1/2 cup butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the second egg and the vanilla. Mix in the flour mixture until just incorporated. Fold in the crushed pineapple, carrot, raisins, and chopped walnuts, mixing just enough to evenly combine. Drop onto the prepared baking sheets by the heaping teaspoonful, allowing 2 inches of space between the cookies.
- Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
- To make the frosting, beat the cream cheese and 1 tablespoon of butter with an electric mixer in a bowl until smooth. Add the confectioners' sugar and pineapple juice. Beat until no lumps remain. Spread the frosting on the cooled cookies, and allow to dry completely before storing.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 22.4 g, Cholesterol 18.6 mg, Fat 7 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 3.1 g, Sodium 70 mg, Sugar 15.6 g
OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.
Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.
ICED CARROT CAKE COOKIES RECIPE - (4.5/5)
Provided by carvalhohm2
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Coat baking sheets with cooking spray. In a large bowl, combine cake mix, pineapple, carrots, eggs and oil. Beat 3 to 4 minutes, or until well blended. Stir in pecans. Drops by teaspoonfuls 1 inch apart on prepared baking sheets. Bake 14 to 16 minutes, or until edges are golden. Remove to a wire rack to cool, then frost with cream cheese frosting. Store in an airtight container.
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