Carrot Cake Cookies

1 cup Land O Lakes® Butter, softened

3/4 cup sugar

3/4 cup firmly packed brown sugar

2 large Land O Lakes® Eggs

2 teaspoons vanilla

1/2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon salt

4 medium (2 cups) carrots, grated

1 cup finely chopped pecans


4 cups powdered sugar

1/2 cup Land O Lakes® Butter, softened

1 (8-ounce) package cream cheese, softened

1/2 teaspoon vanilla

Green food color, if desired

Orange food color, if desired


  1. Heat oven to 350°F.
  2. Combine 1 cup butter, sugar, and brown sugar in a bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and 2 teaspoons vanilla; beat until well mixed. Add flour, baking soda, cinnamon, and salt; beat at low speed, scraping bowl often, until well mixed. Stir in carrots and pecans.
  3. Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake 11-13 minutes or until lightly browned around edges. Cool completely.
  4. Combine powdered sugar, 1/2 cup butter, cream cheese, and 1/2 teaspoon vanilla in a bowl; beat at medium speed until smooth and creamy. Reserve 1/2 cup frosting.
  5. Frost each cooled cookie with 2 teaspoons frosting. Divide reserved frosting in half. Tint one-half green and one-half orange. Spoon each tinted frosting into resealable plastic food bags; snip off a corner of bags. Make a carrot design on top of each cookie, if desired.