March 28, 2015

Carrot Cookies with Orange Cream Cheese Frosting

 Have you ever watched the show Impractical Jokers???  It's a hidden camera prankster show and I am pretty sure I have been trying to get this blog post finished for the past hour . . . I can't stop watching my T.V. and I am laughing my head off.  At least I'm getting an ab workout while I sit here, right ;)

Okay, time to focus.

Easter is next weekend.  I'm sure a lot of you will have some kind of carrot dessert on the menu.  I made something a little different this year, a unique carrot cookie.

They are made with baby food carrots.  Most of the baby food carrots I looked at have carrots and water in the ingredients, but one brand was carrots only.  Look for this Beech Nut Just Carrots and if you can't find it, you could always cook fresh carrots and mash them.
These cookies are sooooo soft and melt in your mouth.  They don't really taste like carrots, but instead they taste almost like an orange creamsicle cookie.  They are a beautiful orange color and are topped with a creamy orange-flavored frosting.  On day one they are good, but on day two they really soften up.  Next time, I want to try more of a classic version by adding cinnamon and using regular cream cheese frosting.

You might also like:
Carrot and Zucchini Bars
Shortcut Orange Butterflake Rolls
Orange Cream Fruit Dip
Carrot Cookies with Orange Cream Cheese Frosting
From: Jenn@eatcakefordinner
1 c. unsalted butter, softened
1 c. sugar
1 egg
*1 c. Beech-Nut baby food carrots (about 2 1/2 4.25 oz. jars)
1 tsp. vanilla
1/4 tsp. almond extract
2 1/4 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt 

*I used Beech-Nut Just Carrots.  This brand does not add water to the carrots.  If you can't find this brand, then try cooking fresh carrots and mashing them.

Orange Cream Cheese Icing
1/2 c. unsalted butter, room temperature
4 oz. cream cheese, room temperature
grated zest of 1 orange 
1/2 tsp. vanilla
pinch of salt
3 1/2 c. powdered sugar
1-3 Tbl. fresh orange juice

Cream together butter and sugar until light and fluffy.  Mix in the egg and then the carrots, vanilla and almond extract.  Add the flour, baking powder and salt and mix until just combined.  Cover bowl with plastic wrap and refrigerate for at least 30 minutes.  When chilling time is over, drop spoonfuls of dough onto a lightly greased cookie sheet, about 3/4 - 1 Tablespoon dough per cookie.  Bake at 350 degrees for 10 minutes.  Remove to a wire rack and cook completely.  Top with frosting.     

Orange Cream Cheese Icing:  Cream together butter, cream cheese, orange zest, vanilla and a pinch of salt.  Add one cup of powdered sugar and mix until combined.  Add remaining powdered sugar, adding orange juice as you go to reach desired creamy frosting consistency.


  1. What adorable little cookies! I love the flavor, I'm sure they'd be a hit at Easter :)

  2. They look just great! I need to try them, wold be perfect for Easter :)