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Carrot Cake Cookies with Greek Yogurt Frosting

Yields16 ServingsPrep Time30 minsCook Time15 minsTotal Time45 mins

Carrot Cake is delicious but not so easy to transport. That's where these cookies help! Perfect for travel when you just need something for your sweet tooth.

Carrot Cake Cookies with Greek Yogurt Frosting

For the Cookies
 2 1/4 cups whole wheat flour
 1 cup coconut sugar
 2 tsp baking powder
 1/2 tsp baking soda
 1/2 tsp sea salt
 1 1/2 tsp cinnamon
 1/4 tsp nutmeg
 1/2 cup unsweetened shredded flake coconut
 2 eggs, beaten
 1/3 cup Colavita Premium Italian Extra Virgin Olive Oil
 1/2 cup crushed pineapple
 1 cup grated carrots
 1/2 cup chopped pecans, optional
For the Frosting
 2 cups plain whole milk Greek yogurt, like Maple Hill Creamery
 1/2 cup powdered sugar
For the Cookies
1

In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut. Mix to combine.

2

In a second mixing bowl, whisk the eggs and Colavita EVOO together. Mix in the crushed pineapple, grated carrots, and nuts if using.

3

Bit by bit, add the dry ingredients into the wet ingredients. Mix to combine.

4

Wrap the dough in plastic wrap and place in the refrigerator 1-2 hours.

5

Meanwhile, prepare the frosting (below).

6

Once the dough has cooled, generously sprinkle a cutting board and the dough with flour. Cover the dough with parchment paper or plastic wrap and roll out the dough on teh cutting board. Place the covered rolled-out dough (still on the cutting board) in the freezer for 1 - 2 hours.

7

Remove the dough from the freezer and preheat the oven to 350˚F.

8

Use a cookie cutter to form your cookies. Place the cookies on a prepared cookie sheet and place in the oven for 12 - 14 minutes.

9

Allow the cookies to cool completely before topping with Greek Yogurt Frosting.

For the Frosting
10

In a medium bowl, using an electric mixer or whisk, mix the Greek yogurt and powdered sugar.

11

Place in the refrigerator for 1 - 2 hours before frosting the cookies.

Nutrition Facts

Servings 16