Bake up some healthy Carrot Cake Cookies with Pineapple Cinnamon Cream Cheese Frosting made with whole wheat and less sugar. Above all delicious.
Carrot Cake Cookies – Pin it here!
Baking madness continues in the Food Done Light kitchen. In fact, you will get two dessert recipes this week. The first are these delectable Carrot Cake Cookies with Pineapple Cinnamon Icing. Actually I made these before Christmas but decided to wait until Easter to present the recipe to you. You know the Easter bunny loves carrots, therefore, Carrot Cake Cookies must be an Easter recipe. Sound logic, do you think?
These also happen to be the second “carrot cake” themed recipe I have posted in so many weeks. Did you see the Carrot Cake Banana Muffins I made a couple of weeks ago? I’ve had a strong craving for carrot cake which has resulted in lots healthy recipes to satisfying that craving. These Carrot Cake Cookies certainly hit the spot. Similarly I used my favorite ingredients from my carrot cake, that being carrots, pineapple and walnuts.
The pineapple icing is the perfect crowning achievement to this lightened cookies made with healthier ingredients. These cookies also have quite a bit less sugar than carrot cake. You and the Easter bunny will love them. Put them on your list to make right away.
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Carrot Cake Cookies with Pineapple Cream Cheese
A lightened Carrot Cake Cookie with Pineapple Cinnamon Icing made with whole wheat and less sugar.
- ¼ cup unsalted butter softened
- 1/3 cup sugar
- 1/3 cup brown sugar
- ¼ cup vegetable oil
- ¼ cup fat-free Greek yogurt softened
- 1 egg
- 1 cup all-purpose flour 120g
- ¾ cup whole-wheat pastry flour 90g
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup old-fashioned oatmeal
- ½ cup shredded carrot
- ¼ cup crushed pineapple liquid drained and reserved
- ¼ cup finely chopped walnuts
- 1 tsp vanilla extract
- 1 ½ tbsp Greek yogurt cream cheese softened
- ¾ cup confectioners’ sugar
- 1 tbsp pineapple juice
- ½ tsp ground cinnamon
Preheat oven to 375°.
In the bowl of a stand mixer, cream together butter, granulated sugar, and brown sugar until light and fluffy about 3 minutes.
Beat in Greek yogurt and oil until combined.
Beat in egg.
Stir in all-purpose flour, whole-wheat flour, baking soda and salt.
Turn mixer to low and add flour mixture. Mix until just combined.
Stir in oatmeal, carrot, pineapple, vanilla and nuts.
Using a tablespoon, spoon batter onto baking sheets, leaving about 1 inch around each cookie. (About 30 cookies)
Bake for 12-15 minutes.
Place baking sheet onto a wire rack and cool for 5 minutes.
Then place cookies directly onto the wire rack to cool completely.
Stir together ingredients for icing. Spread a small amount on top of each cookie.
I calculated 4 Weight Watcher Smart points per cookie.
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Happy Healthy Eating,
Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 10-year-old daughter, Lucy, our 8 yr old Golden Retriever, and Stella, our 13-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.