Carrot Cake Cookies (Print View)
Soft spiced cookies featuring fresh carrots, warm cinnamon and ginger, topped with creamy frosting.
# Ingredient List:
→ Cookie Ingredients
01 - 1 ½ cups all-purpose flour
02 - 1 tsp ground cinnamon
03 - ½ tsp ground ginger
04 - ¼ tsp ground nutmeg
05 - ½ tsp baking soda
06 - ½ tsp baking powder
07 - ½ tsp salt
08 - ½ cup unsalted butter, softened
09 - ½ cup brown sugar, packed
10 - ¼ cup granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
13 - 1 cup finely grated carrots
14 - ½ cup rolled oats
15 - ½ cup chopped walnuts or pecans
16 - ½ cup raisins
→ Cream Cheese Frosting
17 - 4 oz cream cheese, softened
18 - 2 tbsp unsalted butter, softened
19 - 1 cup powdered sugar, sifted
20 - ½ tsp vanilla extract
21 - Pinch of salt
# How to Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
02 - In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, approximately 2-3 minutes.
04 - Beat in the egg and vanilla extract until fully incorporated into the butter mixture.
05 - Stir in the grated carrots until evenly distributed throughout the batter.
06 - Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Avoid overmixing to prevent tough cookies.
07 - Fold in oats, chopped nuts, and raisins if using, distributing evenly throughout the dough.
08 - Drop tablespoon-sized mounds of dough onto the prepared baking sheets, leaving approximately 2 inches of space between each cookie to allow for spreading.
09 - Bake for 11-13 minutes until edges are lightly golden and centers are set. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
10 - While cookies cool, beat cream cheese and softened butter together until smooth and creamy. Add powdered sugar, vanilla, and salt, then continue beating until fluffy and well combined.
11 - Once cookies have cooled completely, spread or pipe the cream cheese frosting onto each cookie as desired.
# Expert Advice:
01 -
- They taste exactly like carrot cake but bake in twelve minutes instead of an hour
- The cream cheese frosting transforms them into something truly special
02 -
- Overgrating the carrots makes them watery, so stick to fine shreds
- Warm cookies will melt the frosting, so patience during cooling is essential
03 -
- Grate your carrots by hand instead of using a food processor for better texture control
- Room temperature ingredients prevent the cookies from spreading too thin