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:

Quickview
723k Calories
9g Protein
34g Total Fat
96g Carbs
10% Health Score
Limit These
Calories
723k
36%

Fat
34g
53%

  Saturated Fat
15g
95%

Carbohydrates
96g
32%

  Sugar
48g
54%

Cholesterol
100mg
33%

Sodium
260mg
11%

Alcohol
0.55g
3%

Get Enough Of These
Protein
9g
18%

Vitamin A
10406IU
208%

Manganese
1mg
68%

Vitamin B1
0.59mg
39%

Selenium
23µg
33%

Folate
124µg
31%

Vitamin B2
0.38mg
22%

Iron
3mg
21%

Vitamin B3
4mg
21%

Fiber
4g
20%

Phosphorus
183mg
18%

Copper
0.33mg
16%

Potassium
464mg
13%

Magnesium
51mg
13%

Calcium
111mg
11%

Vitamin K
10µg
10%

Vitamin B6
0.19mg
10%

Zinc
1mg
9%

Vitamin E
1mg
9%

Vitamin B5
0.79mg
8%

Vitamin C
3mg
4%

Vitamin D
0.6µg
4%

Vitamin B12
0.14µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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