Why Make This Recipe
Carrot Cake Cookies are a delightful twist on a classic dessert. They combine the rich flavors of carrot cake into easy-to-eat cookies, perfect for any gathering or as a sweet treat for yourself. The rich, spiced cookies topped with creamy frosting are sure to please everyone. Plus, they are simple to make and can be decorated for any occasion!
How to Make Carrot Cake Cookies
Ingredients:
- 113 g unsalted butter, melted
- 220 g granulated sugar
- 2 large eggs, room temperature
- 227 g carrot puree (you can use store-bought or homemade)
- 1 1/2 tsp canola oil or neutral oil
- 40 g finely grated carrots (after pressing juice out)
- 1 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 270 g all-purpose flour
- 8 oz cream cheese, cold
- 113 g unsalted butter, cold but slightly soft
- 2 tsp vanilla extract
- 400 g powdered sugar
- Green and orange gel food coloring (optional)
- Finely chopped walnuts or pecans (optional, for garnish)
Directions:
- Preheat your oven to 350°F (175°C). Line a half sheet pan with parchment paper and set it aside.
- Melt the butter in a small pot over medium heat (or use a microwave). Once melted, pour it into a heat-safe bowl and let it cool for 15 minutes.
- Shred the carrots using a fine grater. Place the shredded carrots in a double layer of paper towels, wrap them tightly, and press to remove excess juice (do this over the kitchen sink). Weigh the carrots after pressing to ensure you have 40 grams.
- In a large bowl, mix together the cooled melted butter, granulated sugar, eggs, oil, carrot puree, shredded carrots, and vanilla extract. Whisk to combine.
- In a separate bowl, mix the dry ingredients: baking soda, baking powder, cinnamon, salt, and all-purpose flour. Stir well and then add this dry mixture to the wet ingredients. Gently stir with a spatula until just combined.
- Use a 2-tablespoon cookie scoop to portion the cookie dough onto the lined sheet pan, leaving at least 2 inches between each cookie.
- Bake for 8-10 minutes, or until the cookies lightly bounce back when touched.
- Cool the cookies on the pan for 5 minutes, then transfer them to a cooling rack. Allow them to cool completely before frosting.
How to Make the Cream Cheese Frosting
- In a bowl, beat together the cream cheese, slightly soft butter, and vanilla extract until smooth.
- Gradually add in the powdered sugar, mixing until fluffy and well combined.
- If desired, tint the frosting with green and orange gel food coloring for a fun look.
How to Serve Carrot Cake Cookies
Serve your Carrot Cake Cookies on a platter, drizzled with or topped with cream cheese frosting. You can garnish with chopped walnuts or pecans for added texture and flavor. These cookies are great for parties, gatherings, or just as an everyday treat.
How to Store Carrot Cake Cookies
To keep your Carrot Cake Cookies fresh, store them in an airtight container at room temperature. If you have leftover cookies with frosting, store them in the refrigerator for up to 5 days. Just make sure to allow them to come to room temperature before serving for the best taste.
Tips to Make Carrot Cake Cookies
- Make sure to press the juice out of the grated carrots well. Too much moisture can lead to soggy cookies.
- Use a cookie scoop for even-sized cookies, ensuring they bake uniformly.
- Allow the cookies to cool completely before frosting to prevent the frosting from melting.
Variation
For a twist, you can add spices like nutmeg or ginger to the cookie dough for extra flavor. You can also experiment with mix-ins such as raisins or chocolate chips.
FAQs
Can I make these cookies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend.
Can I freeze the cookie dough?
Yes, you can freeze the unbaked cookie dough. Scoop the dough onto a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer-safe bag and bake from frozen, adding a few extra minutes to the baking time.
What can I use instead of cream cheese for the frosting?
If you prefer a non-dairy option, you can use coconut cream or vegan cream cheese for the frosting.
Carrot Cake Cookies
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful twist on classic dessert, these Carrot Cake Cookies combine rich flavors of carrot cake into easy-to-eat cookies, topped with creamy frosting.
Ingredients
- 113 g unsalted butter, melted
- 220 g granulated sugar
- 2 large eggs, room temperature
- 227 g carrot puree
- 1 1/2 tsp canola oil or neutral oil
- 40 g finely grated carrots
- 1 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 270 g all-purpose flour
- 8 oz cream cheese, cold
- 113 g unsalted butter, cold but slightly soft
- 2 tsp vanilla extract
- 400 g powdered sugar
- Green and orange gel food coloring (optional)
- Finely chopped walnuts or pecans (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a half sheet pan with parchment paper and set it aside.
- Melt the butter in a small pot over medium heat. Once melted, pour it into a heat-safe bowl and let it cool for 15 minutes.
- Shred the carrots using a fine grater, then press them in paper towels to remove excess juice, ensuring you have 40 grams.
- Mix together the cooled melted butter, granulated sugar, eggs, oil, carrot puree, shredded carrots, and vanilla extract in a large bowl.
- Stir the dry ingredients (baking soda, baking powder, cinnamon, salt, and all-purpose flour) in a separate bowl, then add to the wet ingredients. Gently stir with a spatula until just combined.
- Use a 2-tablespoon cookie scoop to portion the cookie dough onto the lined sheet pan, leaving at least 2 inches between each cookie.
- Bake for 8-10 minutes, or until the cookies lightly bounce back when touched.
- Cool the cookies on the pan for 5 minutes, then transfer them to a cooling rack to cool completely before frosting.
- Beat together the cream cheese, slightly soft butter, and vanilla extract until smooth for the frosting.
- Gradually add the powdered sugar, mixing until fluffy.
- Tint the frosting with green and orange gel food coloring if desired.
- Serve cookies drizzled with frosting and garnish with chopped nuts.
Notes
Press the juice out of the grated carrots well to prevent soggy cookies. Use a cookie scoop for uniform baking. Cool cookies completely before frosting.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: carrot cake, cookies, dessert, frosting, baking
