Carrot Drop Cookies Recipe

Name: Carrot Drop Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups carrots, grated; 1 cup butter; 3/4 cup white sugar; 3/4 cup brown sugar; 2 eggs; 2 teaspoons vanilla; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 2 teaspoons cinnamon; 1/2 teaspoon salt; 1 cup pecans, chopped; 4 cups powdered sugar; 1/2 cup butter, softened; 8 ounces cream cheese; 1/2 teaspoon vanilla

Servings: persons

2 cups carrots, grated
1 cup butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup pecans, chopped
4 cups powdered sugar
1/2 cup butter, softened
8 ounces cream cheese
1/2 teaspoon vanilla

1
Heat oven to 350u00b0F.
2
Combine the butter and the two sugars in a large mixer bowl.Beat until creamy (2 - 3 minutes).Add eggs and vanilla. Add flour, baking soda, salt and cinammon. Stir in pecans and carrots.
3
Drop dough by tablespoonsfuls onto greased cookie sheets. Bake for 12 to 15 minutes. Let them cool completely.
4
Meanwhile beat the powdered sugar with the butter, cream sheese and vanilla until creamy.
5
Frost each cooled cookie with 2 teaspoonfuls frosting.

2168

kcal

Calories

114

Fat

277

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups carrots, grated, 1 cup butter, 3/4 cup white sugar, 3/4 cup brown sugar, and more.

Yes, Carrot Drop Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Drop Cookies

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