FearAndGonzo: I have been making a lot of carrot cakes/cookies lately.
I can recommend using more carrots. I shred mine on the small shredder blade in the food processor. Maybe even double what this calls for.
And the frosting doesn’t need butter, just cream cheese, dash of vanilla, and add powdered sugar until the right thickness. You can also add some amaretto, it will taste great but thin the frosting quickly, so be careful. It also makes it more brown, so if you want the pure white frosting just keep it cream cheese and powdered sugar.
Also I cook my carrot cake “cookies” in muffin tins, only fill half way, they won’t expand up and over for muffin tops, its more like mini cakes.
I do golden raisins in the batter and currants on top of the frosting.
DougEECummings: Full recipe from [TipHero](https://tiphero.com/carrot-cake-cookies/)
**Carrot Cake Cookies**
**Ingredients:**
* 2 Tbsp unsalted butter, melted and cooled slightly
* 1 large egg, room temperature
* 1 tsp vanilla extract
* ½ cup maple syrup
* 1 cup (100g) instant oats
* ¾ cup (100g) all purpose flour
* 1 ½ tsp baking powder
* 1 ½ tsp ground cinnamon
* pinch salt
* ¾ cup grated carrots (about 1 medium)
* 1/3 cup currants
Cream cheese frosting:
* 1/3 cup powdered sugar, measured then sifted
* 4 oz cream cheese, room temperature
* 2 Tbsp butter, room temperature
* ¾ tsp vanilla extract
**Instructions:**
1. Preheat the oven to 350°F, and line a baking sheet with parchment paper.
1. In a medium bowl, whisk together the dry ingredients: oats, flour, baking powder, cinnamon, and salt.
1. In a separate bowl, whisk together the wet ingredients: melted butter, egg, and vanilla. Stir in the maple syrup.
1. Add in the flour mixture, stirring just until incorporated. Fold in the carrots and currants. Chill the dough for at least 30 minutes.
1. Drop the cookie dough into 12 rounded scoops on the baking sheet. Bake 15-18 minutes until brown around the edges and cooked through. Cool the cookies while preparing the cream cheese frosting.
1. Beat the cream cheese and butter together with a hand mixer, add the vanilla then sift in the powdered sugar.
1. Spoon or pipe the frosting onto the cookies.
Rooster7787: American note: if you can’t find currents, use raisins. Currents are mostly unavailable in the US.
Thrusting_Motion: I love carrot cake, will give these ones a try. Thanks!
FoodSnobJoe: Interesting recipe. I’m not a big carrot cake fan, but I’m so curious about this one! Can’t wait to try it.
lucywillow: My husband adores carrot cake, will try this one for sure.
toothpastedildo: Was this.. filmed on the floor?
