Nutrition balance score
Unbalanced
Glycemic Index
68
Moderate
Glycemic Load
35
High
Nutrition per serving
Calories448 kcal (22%)
Total Fat25.2 g (36%)
Carbs51.7 g (20%)
Sugars29.3 g (33%)
Protein4.7 g (9%)
Sodium211.3 mg (11%)
Fiber1.4 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Β½ cupbutter
softened
β
cupbrown sugar
packed
β
cupsugar
Β½ cupcarrots
shredded
1 Tbspvanilla
1yolk
3 Tbspcream
at room temp
1 ΒΎ cupAP flour
Β½ tspbaking powder
Β½ tspbaking soda
Β½ tspcinnamon
β
tspallspice
ΒΌ tspginger
cloves
ΒΌ tspsalt
4 ozcream cheese
softened
3 Tbspbutter
salted or unsalted, softened
ΒΎ cuppowdered sugar
Pecans
for topping
Instructions
Preheat oven to 350Β°F
Step 1
Line baking sheet with parchment paper; set aside.
Step 2
Cream butter & sugars together until smooth & creamy. Mix in shredded carrots, vanilla, egg yolk, & cream until smooth.
Step 3
Add flour, baking soda, baking powder, cinnamon, allspice, ginger, cloves, & salt; mix just until flour mixture disappears.
Step 4
Scoop out 8 equally-sized cookie dough balls. Place on prepared baking sheet; gently flatten to ΒΎβ-1 β thick.
Step 5
Bake (12 min.) Cool cookies on baking sheet (20 min.) before transferring to cooling rack.
Cream Cheese Frosting
Step 6
In mixer, cream cream cheese & butter with whisk attachement until smooth & combined.
Step 7
Mix in vanilla & powdered sugar (4-5 min.) until light & creamy.
Step 8
Frost cookies using round tip; top with chopped pecans & enjoy!
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