WebI first created this recipe for my husband's birthday because he LOVES carrot cake! I was so happy with the way this recipe turned out, so I thought why not
Preview
See Also: Cake Recipes, Cheese RecipesShow details
WebBeat egg whites and cream of tartar until stiff peaks form. In separate bowl, mix egg yolks, erythritol, stevia, almond flour, oat fiber, almond milk, oil, baking powder, …
Sugar – A combination of granulated and brown sugar is used for carrot cake cookies and powdered sugar is used in the cream cheese icing. My go-to brand is Dixie Crystals. Pecans -You can either add chopped pecans or use ground pecans.
Bake the cookies for 13 to 16 minutes. The cookies are done when they are no longer glossy on top. Allow them to cool before frosting. This is a simple cream cheese frosting – the carrot cake cookies aren’t complete without it! Beat the cream cheese and butter in a bowl until smooth.
Cream Cheese: I recommend using full-fat cream cheese for the creamiest icing. Unsalted Butter: Adds richness and a smooth texture. Powdered Sugar: Perfect for adding sweetness. Vanilla Extract: Vanilla gives the icing an extra boost of flavor. Salt: Add a pinch to enhance flavor!
In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add the flour mixture to the butter mixture and beat on low until just combined. Add the oats, coconut, carrots and walnuts (if using) and mix until just combined. Place the dough in the refrigerator for 30 minutes. Meanwhile, preheat oven to 350°F.