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
Scale
- 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