Carrot cake is a circle of relatives favorite, and those scrumptious cookies taste similar to it, with all of the substances you'd anticipate—grated carrots, dried cranberries, toasted walnuts, cinnamon and cloves. And they may be crowned off with a wealthy cream cheese frosting. Who ought to withstand? it is like ingesting a bit of carrot cake with out a fork!
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1-1/2 teaspoons ground cinnamon
- 3 cups all-purpose flour
- 1 cup margarine, softened
- 1 cup sugar
- 1/2 cup packed brown sugar
- 1 teaspoon baking powder
- 1-1/2 cups shredded carrots
- 2/3 cup chopped walnuts, toasted
- 1/2 cup dried cranberries
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/8 teaspoon ground cloves
FROSTING:
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/2 cup butter, softened
- 4 ounces cream cheese, softened
- Additional confectioners' sugar
INSTRUCTIONS
- Preheat oven to 375°. In a large bowl, cream margarine and sugars until mild and fluffy. Beat in eggs and vanilla. In every other bowl, whisk flour, cinnamon, baking powder, salt, baking soda and cloves; progressively beat into creamed combination. Stir in carrots, walnuts and cranberries.
- Drop dough through rounded tablespoonfuls 2 in. aside onto parchment-covered baking sheets. Press a deep indentation in center of each with the again of a half of-teaspoon degree.
- Bake till edges begin brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes. dispose of to cord racks to cool completely.
- For frosting, beat butter, cream cheese, confectioners' sugar and vanilla until combined. To serve, fill every cookie with approximately 1-half of teaspoons frosting; sprinkle with extra confectioners' sugar. Refrigerate leftover crammed cookies.
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