Carrot Cake Cookies
With Mazola® Vegetable Oil
SERVING SIZE
36 Cookies
TOTAL TIME
35 Minutes
SKILL LEVEL
Beginner
Ingredients:
- 2 ⅓ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/3 cup Mazola Vegetable Oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups grated carrot
- 1/2 cup chopped pecans
- 1/2 cup flaked sweetened shredded coconut
Frosting:
- 1 cup heavy cream
- 8 ounces cream cheese softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, combine the first 8 ingredients.
- Using either a mixer, cream together the oil and sugars until they form a light and creamy consistency.
- Add eggs and vanilla to the creamed mixture, beating until well combined.
- Gradually add the flour mixture to the wet ingredients, stirring until just combined.
- Fold in the carrots, nuts, and coconut until evenly distributed throughout the batter.
- Using a 1 tablespoon cookie scoop, drop batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-12 minutes, or until the cookies bounce back when gently pressed. Allow the cookies to cool on the baking sheets for at least 5 minutes before transferring them to a wire cooling rack to cool completely.
- Once cooled, frost each cookie generously with cream cheese frosting, if desired.
- For frosting: Beat chilled cream in a bowl until stiff peaks form, then chill. In another bowl, combine cream cheese, sugar, and vanilla until well mixed. Gently fold in the whipped cream. Refrigerate any leftovers.
