Carrot Cake Cookies with Cream Cheese Frosting and Pecans

1. 1

   In a mixer, mix the following ingredients until smooth and fluffy: 1 cup powdered sugar, 1/4 cup room-temperature unsalted butter, 8-ounce brick Philadelphia Cream Cheese, 1 tablespoon heavy whipping cream, 1/8 teaspoon vanilla extract, 1 teaspoon orange zest, and 2 1/2 tablespoons lemon juice.

2. 2

   Line a large baking sheet with parchment paper or spray with nonstick spray.

3. 3

   Preheat oven to 350 degrees F.

4. 4

   Beat 1/2 cup sugar, 1/2 cup brown sugar, 1 tablespoon molasses, 1 tablespoon coconut oil, and room-temperature butter until smooth.

5. 5

   Add 1 cup carrots and 1 egg to the mixture, and beat until uniform.

6. 6

   Mix in 1 1/2 cups self-rising flour, 1 1/2 teaspoons cinnamon, 1/4 teaspoon ground ginger, pinch of nutmeg, 1/2 cup chopped pecans, 1/2 cup raisins, and 1/4 cup oats until you get a uniform batter.

7. 7

   Using an ice cream scoop (for bigger cookies, use a full-size scoop; for smaller cookies, use a smaller scoop), drop batter on baking pan 1 inch apart.

8. 8

   Bake cookies for 20 minutes, and then cool on racks.

9. 9

   Once cookies are cooled, spread frosting on each and top with crushed pecans and orange zest.

10. 10

    Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.