Carrot Cake Cookies

From the recipes that I posted on my blog, I think you can see what I like to eat. Carrot cake is one of the recipes that I have many variations because I really love it!

Its texture is interesting, with gentle sweetness, and it's the best when eating with cream cheese frosting.
Well, I have too many carrot cake recipes in my blog (didn't mean that I won't post a carrot cake recipe again, hehe), this time I think that we might want something else.
So, today our carrot cake comes in the form of a cookie, that when eating you will believe that you're eating the carrot cake! As it tastes like carrot cake, plus creamy cream chess frosting too.
Anyway, you can make only the cookie, as it's delicious too, but for me, I don't mind about the calorie, haha, so I eat it with frosting for sure.
If you love carrot cake but want to have something different, try this recipe and you will love it too.

English: Carrot cake Cookies
สูตรภาษาไทย: คุกกี้แครอทเค้ก
日本語のレシピ：キャロットケーキクッキー
Youtube: คุกกี้แครอทเค้ก/ Carrot cake Cookies/ キャロットケーキクッキー

Carrot Cake Cookies

14-15 pieces (or 7 pairs)

Cookies
100 g ........................ All-purpose flour
1/2 tsp ..................... Baking soda
1/2 tsp ..................... Cinnamon powder
80 g ......................... King Rice bran oil shortening
1/4 tsp ..................... Salt
1/2 tsp ..................... Vanilla extract
115 g ........................ Brown sugar
90 g ......................... Granulated sugar
1 .............................. Egg
90 g ........................ Rolled oats
40 g ........................ Shredded carrot
40 g ........................ Desiccated coconut
35 g ........................ Raisins

Cream cheese frosting
110 g ...................... Cream cheese
1/2 tsp ................... Vanilla extract
............................... Pinch of salt
35 g ....................... Unsalted butter
45 g ....................... Icing sugar

Preheat an oven to 180℃
Line baking sheets with baking paper.

 Sift the flour, baking soda, cinnamon powder together, set aside.

 I use King Rice bran oil shortening.

 Put King Rice bran oil shortening into a bowl with vanilla and salt, beat to combine.
Pour both kinds of sugar into the bowl, beat to combine.

 Put the egg into the bowl, beat to combine.

 Put sifted flour, rolled oats, desiccated coconut, shredded carrot, and raisins into the bowl.

 Fold to combine.

 Scoop with 5.5 cm scoop onto prepared baking sheets.

 Press with a fork.

 Bake in 180℃  Preheated oven for 16 minutes.

 Remove from the oven and let the cookies cool completely on the baking sheet.

 Beat the cream cheese with vanilla and salt until smooth.
Add the butter and beat until smooth.

 Pour the icing sugar into the bowl and beat to combine.

Sandwich the cookies with cream cheese frosting and ENJOY!!!!!

Carrot Cake Cookies