• 1/2 cup (125 mL) butter, softened
  • 2/3 cup (150 mL) packed light brown sugar
  • 2 eggs
  • 1 cup (250 mL) grated carrot
  • 1 tsp (5 mL) vanilla
  • 1/4 tsp (1 mL) grated orange rind
  • 1 3/4 cups (425 mL) all purpose flour
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) chopped pecans

Orange Cream Cheese Frosting:

  • 1/2 cup (125 mL) cream cheese, softened
  • 1/2 tsp (2 mL) grated orange rind
  • 1 cup (250 mL) icing sugar
  • Orange coarse sugar (optional)

 Orange Carrot Cookies with Orange Cream Cheese Frosting


  • Preheat oven to 350F (180C). Line baking sheets with parchment paper; set aside.
  • In a large bowl, using electric mixer, beat butter and sugar until fluffy. Beat in eggs, one at a time until combined. Stir in carrot, vanilla and orange rind.
  • In another bowl, whisk together flour, baking powder, cinnamon and salt. Gradually stir into butter mixture until combined.
  • Stir in pecans.
  • Using a heaping tbsp (15 mL) scoop dough onto prepared pan, about 1 inch (2.5 cm) apart. Using sugar dusted fork tines, press cookies down slightly. Bake for about 12 minutes or until cookies are golden on bottom.
  • Repeat with remaining batter. Let cool on pan on rack for 5 minutes before removing to rack to cool completely.
  • Cream Cheese Frosting: Meanwhile, in a bowl, beat cream cheese and orange rind until very soft and combined.
  • Slowly beat in icing sugar until smooth.
  • Once cookies are completely cooled, top each with a smear of frosting and sprinkle with orange sugar if desired.


Calories 180
Protein 3 g
Carbohydrates 23 g
Fat 9 g
Fibre 1 g
Sodium 115 mg
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