Preheat oven to 350F and grease a 9x11 baking tray with cooking spray/vegetable oil/butter.
First mix butter and sugar until light and fluffy. This process is called creaming. Now add egg and vanilla essence. Mix for 2 minutes at medium to high speed with a stand mixer or hand mixer.
Use a sifter to sift and add All-Purpose flour, Baking Soda, Baking Powder, Ground Cinnamon, and Ground Nutmeg in our batter.
Add grated carrots and fold them in the batter with a spoon. Mix well.
Cover the cookie dough in a plastic wrap and keep it in the fridge for some time.
Use an ice-cream scoop or your hands to make small cookie dough balls and place them on the baking tray. Bake for 10-12 minutes or until the sides are brown. Let them cool down at the room temperature before transferring to a cooling rack.
Mix cream cheese, pineapple juice, grated carrots, and granulated sugar with a hand mixer or stand mixer for 3-5 minutes until it becomes light and fluffy. Use a spoon to glaze your carrot cake cookies.
Notes
How you glaze your carrot cake cookies is completely up to you.
Don't take our cookies from the oven just when they are done. Let them sit at room temperature for 5-10 minutes.
Nutrition
Nutrition Facts
Carrot Cake Cookies with Cream Cheese Frosting
Amount Per Serving
Calories 172
* Percent Daily Values are based on a 2000 calorie diet.
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