Carrot Cake Cookie Cups

By Chef Eddy Van Damme

Prep Time:

35m

Bake/Cook Time:

18m

Yield:

36 cookies

If you like carrot cake, you will love these Carrot Cake Cookie Cups. They are a tasty bite-sized treat stuffed full of carrots and pecans, and then topped with a dollop of cream cheese frosting. Serve for Easter, a spring party, a wedding shower, or any time you want something a little sweet.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

Carrot Cake Cookie Cups

1/3 cup + 2 tablespoons vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup Dixie Crystals Extra Fine Granulated Sugar
1 cup + 2 tablespoons all-purpose flour*
2 teaspoons cinnamon
1 teaspoon baking soda
1 3/4 cups grated carrots
1/3 cup chopped cashews or pecan pieces + more for decoration

Frosting

1 package (8 oz) cream cheese, soft
1 1/4 cup Dixie Crystals Confectioners Powdered Sugar
1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Butter and flour mini muffin tins. Set aside.
In a bowl whisk oil and eggs until well blended. Add vanilla extract.
Whisk in sugar, flour, cinnamon, and baking soda. Whisk mixture until very smooth.
Add carrots and nuts.
Fill muffin tins 3/4 full and place in oven. Bake for approximately 18 minutes or until center bounces back when lightly pressed with a finger.
Allow to cool for a few minutes before removing from pan.
Using a melon baller or pairing knife cut an indention in center of cookies.
Prepare frosting by mixing 3/4 package of soft cream cheese and confectioners powdered sugar until smooth. Add vanilla extract and stir to incorporate.
Using a star tube and pastry bag pipe stars into center of each cookie.
Decorate with a cashew or pecan.