Carrot Cake Cookies

Today’s treat is one of two I am bringing into work tomorrow and it is part of my fall theme – a cookie version of carrot cake. And I used carrot baby food because grating carrots is not the most fun activity. I also added mini chocolate chips. You can leave them out or add nuts if you would like. They are topped with a frosting, where I used neufactel cheese instead of cream cheese (less fat and calories).

Cookie ingredients

  • 1/2 cup butter (softened)
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 12 oz carrot baby food
  • 1 cup mini chocolate chips or walnuts (opt)


Cream butter, sugar and brown sugar. Add egg, vanilla and baby food. Blend in dry ingredients. Fold in chips and/or nuts. Roll 2 tbs into balls. Chill a few hours. Preheat oven to 375 degrees. Stagger on cookie sheet lined with nonstick baking liners. Bake 9-12 minutes. Cool.

Frosting ingredients

  • 1/2 cup butter softened
  • 8 oz cream cheese
  • 2-3 cups powdered sugar

Directions – cream butter and cream cheese. Blend in powdered sugar. Frost cookies.

Store in covered containee.


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