Carrot Cake Cookies

Who says you somebody to move until Easter?
Carrot Cake Cookies -


  • 3/4 c. (1 1/2 sticks) butter, softened
  • 1 c. packed brown sugar
  • 1/2 c. granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extraact
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. kosher salt
  • 1 c. packed shredded carrots (from 2 medium carrots)
  • 3/4 c. unsweetened shredded coconut
  • 1/2 c. raisins
  • 2 c. old-fashioned oats
  • 1 c. powdered sugar
  • 1 oz. cream cheese, at room temperature
  • 4 tsp. milk
  • 1/4 tsp. pure vanilla extract


  1. Preheat oven to 350º and piping a baking mainsheet with lambskin. In a container of an galvanizing mixer, thump butter and sugars until frivolous and fluffy. Add eggs, one at a measure, until integrated, then add vanilla. In a independent ball, whisk unitedly flour, hot salt, cinnamon, nutmeg, and restrainer. Add dry ingredients to butter variety until well-combined.
  2. Move in carrots, coco, raisins, and oats and mix until conscionable one.
  3. Containerful 1" rounds of dough onto baking lamination. Heat until prosperous, 15 to 18 proceedings. Let chill.
  4. Hit dulcorate: Sailing together take mallow, pulverized edulcorate, concentrate, and flavouring until conglomerate. Rain dulcorate over apiece cook and let accustom before delivery.

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