DESSERT // CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING AND PECANS RECIPE

What’s better than carrot cake? Carrot cake cookies, of course! Even better, we created a PhiladelphiaCream Cheese frosting and then topped the final product with pecans. Trust us: They are even more amazing than they look. We made these cookies in the BFFF Test Kitchen and were really impressed with how easy they were!

We love using Philadelphia Cream Cheese because nothing tastes like it! It’s perfect for the cream cheese frosting that tastes so rich and creamy. Don’t worry: Philadelphia Cream Cheese is made with fresh milk, real cream, and no preservatives! Knowing this makes the frosting taste even better, in our opinion. With Christmas coming up before you know it, these carrot cake cookies are the perfect dessert to bake for your own dinner party or to take to a loved one.

Take the hassle out of the holidays with this easy and impressive Christmas recipe. This new spin on the classic carrot cake will be a huge hit no matter where you are serving them! We also love that they look so amazing with the crushed pecans on top. For those who aren’t big nut fans, you can simply refrain from adding them on top. So easy! Now that you have a go-to dessert for the holidays, you don’t have to stress when someone asks you last minute to throw something together. Check out our recipe below.

CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING AND PECANS

Makes: 10 to 15 cookies

Cookies:

• 1/2 cup raisins
• 1 tablespoon coconut oil
• 1/4 cup instant oats
• 1/2 cup unsalted butter, room temperature
• 1/2 cup brown sugar
• 1/2 cup pecans + more for garnish
• 1 tablespoon molasses
• 1 pinch nutmeg
• 1/2 cup sugar
• 1 large egg
• 1 cup shredded carrots
• 1 1/2 cups self-rising flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger

Frosting:

• 1 teaspoon orange zest
• 1 cup powdered sugar
• 8 ounce brick Philadelphia Cream Cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1 tablespoon heavy whipping cream
• 2 teaspoons fresh lemon juice
• 1/8 teaspoon vanilla extract

1. In a mixer, mix the following ingredients until smooth and fluffy: 1 teaspoon orange zest, 1 cup powdered sugar, 8-ounce brick Philadelphia Cream Cheese, 1/4 cup room-temperature unsalted butter, 1 tablespoon heavy whipping cream, 2 teaspoons lemon juice, 1/8 teaspoon vanilla extract.
2. Line a large baking sheet with parchment paper or spray with nonstick spray. Preheat oven to 350 degrees F.
3. Beat 1/2 cup sugar, 1/2 cup brown sugar, 1 tablespoon molasses, 1 tablespoon coconut oil, and room-temperature butter until smooth.
4. Add 1 cup carrots and 1 egg to the mixture, and beat until uniform.
5. Mix in 1 1/2 cups self-rising flour, 1 1/2 teaspoons cinnamon, 1/4 teaspoon ground ginger, pinch of nutmeg, 1/2 cup chopped pecans, 1/2 cup raisins, and 1/4 cup oats until you get a uniform batter.
6. Using an ice cream scoop (for bigger cookies, use a full-size scoop; for smaller cookies, use a smaller scoop), drop batter on baking pan 1 inch apart.
7. Bake cookies for 20 minutes, and then cool on racks. Once cookies are cooled, spread frosting on each and top with crushed pecans and orange zest. Serve and enjoy!

Thanks to Philadelphia Cream Cheese for allowing me to partner with them to come up with some fun and delicious recipes! It was so much fun! The Carrot Cake Cookies With Cream Cheese Frosting and Pecans were not only yummy, but everyone loved them! Do you have any favorite holiday recipes using Philadelphia? I’d love to hear your favorites in comments below. For some additional inspiration, click here.