Best 6 Blue Ribbon Carrot Cake Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable symphony of flavors presented by the Blue Ribbon Carrot Cake Cookies, an exquisite treat that harmonizes the comforting warmth of classic carrot cake with the delightful convenience of chewy, bite-sized cookies. These cookies are not just any ordinary dessert; they are culinary masterpieces that elevate your taste buds to new heights. With their moist and tender crumb, studded with sweet carrot pieces and crowned with a luscious cream cheese frosting, these cookies epitomize the perfect balance of textures and flavors. Dive into the delightful journey of these carrot cake cookies, and prepare to be captivated by their irresistible charm. Whether you're a seasoned baker or a novice in the kitchen, this recipe will guide you effortlessly through the process, ensuring that every bite of these cookies is an unforgettable experience.

Let's cook with our recipes!

BLUE RIBBON CARROT CAKE COOKIES



Blue Ribbon Carrot Cake Cookies image

I created this recipe because I just love carrot cake. I wanted something that I could take with me anywhere and not need a fork. I entered my recipe in the Los Angeles County Fair and the cookies not only won first place, but were also named Best of Division. -Marina Castle, Canyon Country, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 dozen.

Number Of Ingredients 24

1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs
1-1/2 teaspoons vanilla extract
1/2 teaspoon rum extract
3 cups all-purpose flour
1/2 cup old-fashioned oats
1-1/2 teaspoons ground cinnamon
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup chopped walnuts, toasted
3/4 cup shredded carrots
3/4 cup raisins
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1-1/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts, toasted
2 tablespoons crushed pineapple
Additional confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs and extracts. Combine the flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well. Stir in the walnuts, carrots and raisins., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 9-11 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until light and fluffy. Stir in walnuts and pineapple. Spread over the bottoms of half of the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store in the refrigerator.

Nutrition Facts : Calories 176 calories, Fat 10g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 117mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

GRANDMA COOKIE'S CARROT CAKE



Grandma Cookie's Carrot Cake image

Every bite of this cake is a delight! We couldn't stop talking about the icing...

Provided by Cara Metzger

Categories     Cakes

Time 55m

Number Of Ingredients 18

2 c flour
2 c sugar
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp salt
3/4 c oil
3/4 c applesauce
4 eggs
3 to 4 c carrots, shredded
1 tsp vanilla extract
FROSTING
1/2 c butter, room temperature
8 oz cream cheese, room temperature
1 pinch salt
1 tsp vanilla extract
1 lb powdered sugar
1 c nuts chopped (optional)

Steps:

  • 1. Preheat oven to 350. Sift the flour, sugar, baking soda and powder, cinnamon, and salt into a mixing bowl.
  • 2. Add the oil, applesauce, and eggs. Mix until incorporated. Fold in the grated carrots.
  • 3. Grease 2- 9" or 10" pans (could use one 13"x9" as well). Cut out parchment paper to cover the bottom of the pan and line the bottom with parchment then grease again. Sprinkle a little flour in the pan and shake pan to cover with flour. Divide the batter between pans.
  • 4. Bake for approximately 35 minutes (until toothpick inserted in middle comes out clean) when using 2 round pans, additional time may be necessary for using 13x9" pan. **you have to take into consideration TYPE of pan (glass, dark, etc) and SIZE (2-8" or 9" or 9X13") when baking anything! Also, not every oven is the same...the temperatures can be off (too high or low) or you can use convection which will also often change cooking times. Please use this as a guideline and check your cake every so often. I usually check mine around 1/2 hour and then every 5 minutes after that.
  • 5. To make the frosting, blend cream cheese with butter until smooth. Blend in vanilla, salt, and powdered sugar. Fold in nuts if using. Wait until the cake is completely cooled and then frost.
  • 6. **I like to use a little cinnamon or nutmeg occasionally in my frosting. Also, I like to toast coconut and use it while decorating.

BLUE RIBBON CARROT CAKE



Blue Ribbon Carrot Cake image

Though this recipe came from humble beginnings (it was in a shoebox of recipes my mother had saved since the forties), it has since risen to fame as the best carrot cake ever amongst my family, friends, and coworkers. Nothing like the sawdust-dry carrot cakes you often come across, this one is dense, moist and very rich. I knew...

Provided by Lisa Glass

Categories     Cakes

Time 1h

Number Of Ingredients 24

2 c all purpose flour
2 tsp baking soda
1/2 tsp salt
3 eggs, well beaten
3/4 c vegetable oil
3/4 c buttermilk
2 c sugar
2 tsp real vanilla extract
1 can(s) dole crushed pineapple (8 oz.), drained
2 c grated carrots
2 tsp cinnamon
3 1/2 oz angel flaked coconut
BUTTERMILK GLAZE
1 c sugar
1/2 c buttermilk
1 Tbsp light corn syrup
1/2 tsp baking soda
1/2 c butter
1 tsp real vanilla extract
CREAM CHEESE FROSTING
1/2 c butter, softened
1 tsp real vanilla extract
8 oz cream cheese, softened
2 c powdered sugar

Steps:

  • 1. Combine flour, soda, salt, and cinnamon in a medium bowl.
  • 2. Combine eggs, oil, buttermilk, sugar, and vanilla in a large bowl or stand mixer. Beat until smooth.
  • 3. Stir dry ingredients into wet ingredients. Mix in drained pineapple, carrots, and coconut.
  • 4. Pour batter into a greased and floured 9 x 13 pan.
  • 5. Bake at 350 degrees for 30-40 minutes, or until a wooden toothpick comes out free of wet batter. While cake is baking, make buttermilk glaze.
  • 6. For buttermilk glaze, combine sugar, soda, buttermilk, butter, and corn syrup in a heavy pan or small dutch oven. Bring to a boil; cook for four minutes, stirring constantly. Remove from heat. Stir in vanilla.
  • 7. When cake is finished, remove from oven and immediately spread with buttermilk glaze. While cooling, make cream cheese frosting.
  • 8. For frosting, combine butter and cream cheese until light and fluffy. Add vanilla and powdered sugar. Beat until smooth.
  • 9. After cake is cooled completely, spread on cream cheese frosting. Store cake covered in the refrigerator.

FROSTED CARROT CAKE COOKIES



Frosted Carrot Cake Cookies image

I took my favorite carrot cake recipe and slightly tweaked it to make cookies. Just like the cake, the yummy bites are filled with shredded carrot, pineapple and raisins-and topped with a homemade cream cheese frosting. -Lawrence Earl, Sumner, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 4-1/2 dozen.

Number Of Ingredients 17

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 medium carrot, shredded
1/2 cup crushed pineapple, drained and patted dry
1/2 cup golden raisins
FROSTING:
6 ounces cream cheese, softened
3-3/4 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 3 tablespoons 2% milk
Toasted chopped walnuts, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in carrot, pineapple and raisins., Drop dough by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach a spreading consistency. Frost cookies. If desired, sprinkle with walnuts. Store in an airtight container in the refrigerator. Freeze option: Drop dough by tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to airtight freezer containers; return to freezer. To use, bake cookies as directed.

Nutrition Facts : Calories 129 calories, Fat 4g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 81mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 0 fiber), Protein 1g protein.

BLUE RIBBON CARROT CAKE [WITH BUTTERMILK GLAZE]



Blue Ribbon Carrot Cake [with Buttermilk Glaze] image

From the Recipe Hall of Fame Cookbook II. This recipe includes a buttermilk glaze in addition to cream cheese frosting. Preparation time does not include chilling time. This cake is knock-down, drag-out delicious.

Provided by Recipe Junkie

Categories     Dessert

Time 1h15m

Yield 20-24 serving(s)

Number Of Ingredients 26

1 cup granulated sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/4 cup butter (one half stick butter)
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups granulated sugar
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups grated carrots
3 1/2 ounces shredded coconut
1 cup seedless raisin
1 cup coarsely chopped walnuts
1/4 cup butter (1 half stick butter)
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 teaspoon freshly squeezed orange juice
1 teaspoon grated orange peel

Steps:

  • For Buttermilk Glaze:.
  • In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
  • Bring to a boil.
  • Cook 5 minutes, stirring occasionally.
  • Remove from heat and stir in vanilla.
  • Set aside until cake is baked.
  • For cake:.
  • Preheat oven to 350.
  • Generously grease a 9x13 baking dish or 2 9" cake pans.
  • Sift flour, baking soda, cinnamon and salt together.
  • Set aside.
  • In large bowl, beat eggs.
  • Add oil, buttermilk, sugar and vanilla and mix well.
  • Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
  • Pour into prepared pan.
  • Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
  • Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
  • Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
  • For Frosting:.
  • In large bowl, cream butter and cream cheese until fluffy.
  • Add vanilla, powdered sugar, orange juice and orange peel.
  • Mix until smooth.
  • Frost cake and refrigerate until frosting is set.
  • Serve cake chilled.

BLUE RIBBON CARROT CAKE



Blue Ribbon Carrot Cake image

The best carrot cake ever, this cake has a rich buttermilk caramel glaze poured over the warm cake before icing with the cream cheese frosting. This recipe came from "Culinary Crafts", a Salt Lake City based catering company, but I have tweaked this recipe a little to suit my taste. * COOKS NOTE: I use only REAL butter, and REAL vanilla. Carrots should be finely grated. The amount of powdered sugar in the cream cheese frosting depends on how sweet you like your frosting. . . I prefer a less sweet cream cheese frosting that tastes more like cheesecake..

Provided by Grannie B

Categories     Dessert

Time 1h10m

Yield 1 cake, 20-24 serving(s)

Number Of Ingredients 25

2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 extra large eggs
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
1 tablespoon vanilla
1 (8 ounce) can unsweetened crushed canned pineapple, drained
2 cups carrots, grated
3/4 cup shredded coconut
1 cup chopped pecans
1 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/2 cup butter
1 tablespoon corn syrup
1 teaspoon vanilla
1/2 cup butter, room temperature
1 (8 ounce) package cream cheese, room temperature
1 teaspoon vanilla
1 -1 1/2 cup powdered sugar
1 teaspoon orange juice (optional)
1 teaspoon orange zest (optional)

Steps:

  • Preheat oven to 350°F Generously grease a 9x13 baking dish or two 9 inches cake pans.
  • Sift flour, baking soda, cinnamon and salt together; set aside.
  • In a large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla; mix well.
  • Add flour mixture to the egg mixture; blend. Then add pineapple, carrots, coconut, and nuts; stir well.
  • Pour batter into prepared baking dish or pans. Bake about 55 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • While cake is baking, prepare Buttermilk Glaze: In a large saucepan, combine sugar, baking soda, buttermilk, butter and corn syrup; bring to a boil. Lower the heat to simmer and cook 5 minutes, stirring occasionally. Glaze will be a caramel color. Remove from heat and stir in vanilla. NOTE: A large saucepan is needed because mixture will expand after coming to a boil. It will simmer down after a couple of minutes of cooking.
  • Once cake is done, remove cake from oven and poke holes in hot cake with a fork or meat fork. Slowly pour buttermilk glaze over hot cake. Cool cake in pan until glaze is totally absorbed, about 15 minutes. Turn out of pan, if desired.
  • Cool cake completely. Prepare Cream Cheese Frosting: Cream butter and cream cheese until fluffy. Add remaining ingredients. Mix till smooth. Frost cooled cake. Chill till frosting is set. Serve chilled.

Nutrition Facts : Calories 464.7, Fat 27.4, SaturatedFat 10.9, Cholesterol 65.4, Sodium 378.6, Carbohydrate 52.4, Fiber 1.6, Sugar 40.5, Protein 4.3

Tips:

  • Use fresh carrots. Fresh carrots have a sweeter flavor and more nutrients than older carrots.
  • Grate the carrots finely. This will help them distribute evenly throughout the cookies.
  • Don't overmix the dough. Overmixing can make the cookies tough.
  • Chill the dough before baking. This will help the cookies hold their shape.
  • Bake the cookies at a high temperature. This will help them develop a crispy exterior and a soft interior.
  • Let the cookies cool completely before frosting them. This will help the frosting set properly.

Conclusion:

Carrot cake cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are a great way to use up leftover carrots, and they are sure to be a hit with everyone who tries them.

Related Topics