Everyone who try these delicious, easy-to-make, gluten-free carrot cake cookies are in love! Try them for yourself and see.
Carrot Cake Cookies with Orange Cream Cheese Frosting
Yields: approximately 18 cookies
Ingredients:
2 cups all-purpose gluten free flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 teaspoons orange zest
1/2 cup (4 oz) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed light-brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup finely grated carrots (2-3 carrots depending on size)
1/4-1/2 cup golden raisins
2/3 cup chopped walnuts
Chopped walnuts, for decoration (optional)
For the Orange Cream Cheese Frosting
5 oz cream cheese, softened
6 Tablespoons (3 oz) butter, softened
2 cups powdered sugar
2 teaspoons orange zest
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
Yields: approximately 18 cookies
Ingredients:
2 cups all-purpose gluten free flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 teaspoons orange zest
1/2 cup (4 oz) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed light-brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup finely grated carrots (2-3 carrots depending on size)
1/4-1/2 cup golden raisins
2/3 cup chopped walnuts
Chopped walnuts, for decoration (optional)
For the Orange Cream Cheese Frosting
5 oz cream cheese, softened
6 Tablespoons (3 oz) butter, softened
2 cups powdered sugar
2 teaspoons orange zest
1/2 teaspoon orange extract
1/2 teaspoon vanilla extract
Directions:
Preheat oven to 350˚F. Line baking sheets with a Slipat or parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and orange zest until combined, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, granulated sugar and brown sugar until creamy. Blend in eggs and vanilla extract.
With mixer set on low speed, add half of the flour mixture and mix just until combined then mix in carrots, then mix in remaining 1/2 of the flour mixture just until combined. Scrape sides and bottom of bowl with a spatula to make sure everything is properly incorporated. Fold in raisins and walnuts.
Scoop dough using a medium ice cream scoop and drop onto prepared baking sheets, spacing cookies 2-inches apart. Bake in preheated oven until set (they should still be soft to the touch though), about 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool slightly. Frost the cookies with the orange cream cheese frosting while still warm.
For the Orange Cream Cheese Frosting
In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until light and fluffy.
Mix in powdered sugar, orange and vanilla extracts and orange zest. Whip again until light and fluffy.
Spread frosting on each slightly cooled cookie. Lightly dust cookies with chopped walnuts, if desired.
To store, place cookies in an airtight container.
Preheat oven to 350˚F. Line baking sheets with a Slipat or parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and orange zest until combined, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, granulated sugar and brown sugar until creamy. Blend in eggs and vanilla extract.
With mixer set on low speed, add half of the flour mixture and mix just until combined then mix in carrots, then mix in remaining 1/2 of the flour mixture just until combined. Scrape sides and bottom of bowl with a spatula to make sure everything is properly incorporated. Fold in raisins and walnuts.
Scoop dough using a medium ice cream scoop and drop onto prepared baking sheets, spacing cookies 2-inches apart. Bake in preheated oven until set (they should still be soft to the touch though), about 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool slightly. Frost the cookies with the orange cream cheese frosting while still warm.
For the Orange Cream Cheese Frosting
In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until light and fluffy.
Mix in powdered sugar, orange and vanilla extracts and orange zest. Whip again until light and fluffy.
Spread frosting on each slightly cooled cookie. Lightly dust cookies with chopped walnuts, if desired.
To store, place cookies in an airtight container.
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