Instead of making a carrot cake, I thought I would make carrot cake cookies.  With mini chocolate chips.  And cream cheese frosting.   I have to be honest, I don’t make carrot cake treats too often because grating carrots is not fun, although I do have a delicious carrot cake recipe using carrot baby food.

On the topic of carrots, you must grate them.  Don’t buy the shredded carrots from the grocery store.  They won’t work in this or most carrot treat recipes.

If you want to use chocolate chips, I find  the mini ones work best.

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount (same for the powdered sugar in the frosting).  I recommend chilling the individual doughs for a new hours to keep them puffy.  And, preheat your oven before baking.

• Ingredients list
• 1 cup crisco
• 1/2 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp vanilla
• 2 3/4 cups flour
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp allspice
• 2 tbs cornstarch
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 cup mini chocolate chips
• 2 cups grated carrots

Directions – in a bowl, cream crisco sugar and brown sugar.  Add eggs and vanilla.  Blend in dry ingredients. Fold in carrots then mini chips. Divide into 12 equal mounds of dough. Chill for a few hours.   When ready to bake, preheat oven to 350 degrees.  Line cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 15 minutes, no longer.  Cool completely.

• Frosting ingredients
• 1/2 cup butter, softened
• 8 Oz  cream cheese, softened
• 2 tsp vanilla
• 2 1/2 cups powdered sugar

Directions – in a bowl, cream butter and  cream cheese.  Add vanilla.  Slowly blend in powdered sugar.  Frost cookies.   Store in covered container in fridge until ready to serve.

Thanks so much for stopping by today!