Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting

Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting from www.laurenslatest.com

I probably should have posted about these cookies right when I made them….because lets be honest. Looking at these photos makes me want to make them and eat them all over again.

They have a vegetable in them, so they’re totally healthy.

When I made them last week, they were part of my cheat meal. I ate one before lunch and then the last seventeen after. {I’m kidding, Mom. I don’t actually eat that many cookies.} I did have a few left that I was going to bring to the lovely gals at Caitlin Wilson Design, but then I started driving there and to my horror watched the cookies FALL OFF MY CAR.

Wait, you actually have to put the cookies INTO your car for them to make it there safely?

OHHHHHH YEAAAAAH. That’s the step I forgot.

I’m really smrt like that sometimes.

I was pretty upset about it looking down at my shattered plate and crumbled dirty cookies on the side of the road. But then started laughing because let’s be honest….that is pretty hilarious.

You’ve done that too, right? Riiiiight?

Excellent! We can laugh at ourselves together.

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The cookie dough is made just like any other cookie dough. Cream butters and sugar, add in egg and vanilla, stir in dry ingredients, incorporate nuts and carrots. ┬áBlah blah blah….you know the drill.

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Scoop onto a baking sheet and bake away until the edges are lightly brown and the cookies have a little pouf to them.

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Pouf is a technical term…I know you were wondering that.

These are a very cake-like and soft cookie. If you’re not wanting to make a whole carrot cake, this is a really great option for Easter…hence the name carrot cake cookies.

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I made this orange cream cheese frosting to go with these cookies…because everything tastes better with frosting.

#truth

Once your cookies have cooled, get some free child labor and get a-spreadin’.

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Ahhh, how convenient! There was a helper right down the hall! Spread the frosting generously on top of each cookie and then top with some chopped pecans. Brooke’s turned out fabulous! In fact, she was insistent that we eat hers first before mine, sooooo I ended up only with my cookies to photograph.

Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting from www.laurenslatest.com

I guess mine turned out ok…. ;)

Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting from www.laurenslatest.com

Come to mama! These turned out better than I expected and that orange cream cheese frosting really livened up this recipe. Really really delicious.

Hope you all get a chance to make a batch of these soon….maybe to have at your Easter festivities! Have a great weekend, friends! Enjoy the holiday.

Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting

Soft, cake-like cookies with the tastiest cream cheese frosting ever!

Yield: 2 dozen small

Prep Time: 30 minutes

Cook Time: 9 minutes

Total Time: 39 minutes

Ingredients:

1/4 cup softened butter
1/4 cup coconut oil*
1/3 cup + 1 tablespoon granulated sugar**
1 tablespoon molasses
1 teaspoon vanilla
1 egg
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup grated carrot
1/4 cup pecans + more for garnish, if desired

frosting:
2 oz. softened cream cheese
1/4 cup softened butter
1 teaspoon orange zest
1 cup powdered sugar

Directions:

Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mats and set aside.

Cream butter, coconut oil, sugar and molasses together until completely smooth. Scrape sides and mix again briefly. Stir in vanilla and egg. Then stir in dry ingredients until just combined. Scrape sides and stir again briefly. Stir in carrot and nuts by hand. Scoop onto prepared baking sheets and bake 8-9 minutes or until edges are brown and cookies have poofed up slightly in the center. Cool 2 minutes on baking sheet, then transfer to cooling rack. Cool to room temperature.

For the frosting, place all ingredients into a small bowl and whip until smooth. Spread each cookie generously with frosting and top with chopped pecans if desired.

*If you do not have coconut oil, simply use butter.
**If you do not have granulated sugar and molasses, simply use brown sugar.

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21 Responses to “Carrot Cake Pecan Cookies with Orange Cream Cheese Frosting”

  1. #
    1
    Katrina @ Warm Vanilla Sugar — April 18, 2014 at 7:59 am

    I love how these cookies are like little cakes! So yummy looking :)

    Reply

  2. #
    2
    Laura Dembowski — April 18, 2014 at 11:59 am

    These look awesome! I just made carrot cake cookies and the frosting was missing a little something – orange zest!

    Reply

  3. #
    3
    Phi @ The Sweetphi Blog — April 18, 2014 at 2:10 pm

    These look soooo yummy and perfect for easter! I love the addition of orange zest!

    Reply

  4. #
    4
    Lauren Everson — April 19, 2014 at 2:58 am

    On my goodness I would have cried if I lost a batch of cookies to the road! It would probably take a day before I found it funny. But, let’s be honest, it’s pretty funny!
    These look wonderful. I might just have to make them today!

    Reply

  5. #
    5
    Kate @ Diethood — April 19, 2014 at 3:59 pm

    Swoon…. These are terrific!

    Reply

  6. #
    6
    Diane — April 20, 2014 at 3:38 pm

    These look awesome! Had to pin to try sometime this week! thank you

    Reply

  7. #
    7
    Annamaria @ Bakewell Junction — April 20, 2014 at 7:25 pm

    Lauren,
    These cookies look so yummy. Pinned
    Happy Easter.
    Annamaria

    Reply

  8. #
    8
    Sandy — April 21, 2014 at 5:01 am

    Ohhhhhhh they look so good! I am going to make some for me and try to figure out to make some like these gluten free for my hubby! Thank you so very much!

    Reply

  9. #
    9
    Lynne — May 10, 2014 at 2:17 pm

    Do you substitute the entire 1/3c + 1 tbsp granulated sugar with brown sugar or just the 1 tbsp?

    Reply

    • Lauren — May 11th, 2014 @ 7:30 pm

      The 1/3 cup of brown sugar substitutes for the 1/3 cup granulated + 1 tablespoon molasses.

      Reply

  10. #
    10
    Barbara Coley — May 31, 2014 at 1:51 pm

    Mixed all the ingrediants as listed. Put them in the oven to bake. Mine did not rise, they just spead all over the cookie sheet. What did I do wrong or is there an ingredient that isn’t listed here that should be? I look forward to your answer, as me and my husband thought these would be awesome!

    Reply

    • Lauren — June 1st, 2014 @ 11:42 am

      How did you measure your flour? Do you sift it at all first?

      Reply

      • lisa Freeman — July 16th, 2014 @ 7:19 pm

        Mine also went flat. It feels like there is too much oil and not enough flour. Is it necessary to sift the flour first?

        • Lauren — July 16th, 2014 @ 9:25 pm

          You don’t have to sift the flour. I usually fluff mine up with the measuring cup before actually measuring. Everyone measures flour differently, it seems. More flour should prevent them from going flat.

  11. #
    11
    Maddison — June 1, 2014 at 8:37 pm

    These look delicious! As much as I’d like to eat them all in one sitting, I probably won’t be able to, so will they still keep ok for a couple of days?

    Reply

    • Lauren — June 1st, 2014 @ 9:33 pm

      Yup, just keep them in an airtight container in the fridge. They should keep for up to 4 days.

      Reply

  12. #
    12
    L Harper — July 20, 2014 at 1:51 pm

    I don’t have coconut oil on hand, do I omit it completely or double the butter?

    Reply

    • Lauren — July 20th, 2014 @ 6:54 pm

      just double the butter :)

      Reply

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