Carrot Cookies

Description: This recipe makes a soft, but not sticky, dough. Be sure to transfer the shapes carefully to the cookie sheets so they do not stretch.

Carrot Cookie Recipe


  • 12 ounces Carrots
  • 1/2 cup Unsalted Butter, Softened
  • 1/3 cup Granulated Sugar
  • 1/3 cup Brown Sugar
  • 1 Large Egg
  • 1 1/2 cup All-Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Baking Powder

Yield: 18

Prep Time: 1 hour 30 minutes.

Cook Time: 10 minute s.


Peel, slice, and steam until tender:
Let cool, then process until smooth. You should have about 1 cup. Add and process:
Butter, softened
Granulated sugar
Brown sugar

Add and process until smooth:

Add and process just until incorporated:
All purpose flour
Whole-wheat flour
Baking powder

Wrap dough in plastic wrap and chill at least 1 hour. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until lightly colored. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely before decorating with Cream Cheese Frosting, below.

Cream Cheese Frosting

Beat 6 ounces cream cheese with 6 tablespoons softened unsalted butter until smooth and light. Add 1 teaspoon vanilla and mix to incorporate. Add 2 cups confectioners' sugar and beat until smooth.