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

Previous Next

Ingredients

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.

*** Explore more Blue Ribbon Carrot Cake Cookies Recipes »

Comment
Leave a comment

Md Nadim

[email protected]

I've never been a big fan of carrot cake, but these cookies changed my mind. They're so delicious!

Riaz Morshad

[email protected]

These cookies are a bit time-consuming to make, but they're worth the effort.

Beatrice Samson

[email protected]

I made these cookies for a potluck, and they were gone in minutes. Everyone loved them!

Sagar Ali

[email protected]

These cookies are the perfect way to use up leftover carrots.

Lee Stephens

[email protected]

I love that these cookies are made with whole wheat flour. It makes them a bit healthier than traditional carrot cake cookies.

Mohib Mani

[email protected]

These cookies are so easy to make, and they're always a hit with my friends and family.

Raed Abbasi

[email protected]

I followed the recipe exactly, but my cookies turned out dry and crumbly. I'm not sure what went wrong.

Adelfrieda Hauwombo

[email protected]

These cookies were a bit too sweet for my taste, but they were still good.

King Osiris

[email protected]

I was a bit skeptical about these cookies at first, but I'm so glad I tried them. They're moist and flavorful, and the cream cheese frosting is to die for.