Carrot Cake Cookies
These are the most amazing Carrot Cake Cookies! These delicious soft and chewy carrot cake cookies are topped with a smooth and delicious cream cheese frosting. These big and soft cookies taste just like a slice of carrot cake in a cookie form with lots of grated carrot and the classic spices you’ll find in a carrot cake. Plus they require no resting which makes they quick and easy to make!
Equipment
Ingredients
CARROT CAKE COOKIES
- 75 g finely shredded carrots reduced to 50 g (½ cup)
- 210 g all-purpose flour
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground all spice powder
- ¼ teaspoon ground nutmeg powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 110 g butter room temperature
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 large egg (59-60 g)
- 1 teaspoon vanilla extract
CREAM CHEESE FROSTING
- 70 g butter room temperature
- 140 g cream cheese
- 140 g powdered sugar
- ¼ teaspoon vanilla extract
- a few walnuts for topping the cookies with
Instructions
CARROT CAKE COOKIES
- Before starting, preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a cookie sheet with parchment paper
- Finely shred the carrot, then place the shredded carrot on a few pieces of paper towel. Squeeze out the excess liquid from the carrots. Transfer the shredded carrots to a bowl, making sure it weighs 50 g/ ½ cup.75 g finely shredded carrots
- In a bowl, sift together all purpose flour, baking powder, baking soda, salt and spices. Give it a stir so it's all mixed together and set it aside.210 g all-purpose flour, 1 ½ teaspoon ground cinnamon, ¼ teaspoon ground all spice powder, ¼ teaspoon ground nutmeg powder, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a separate large mixing bowl combine the brown sugar, granulated sugar and butter. Using an stand mixer or electric hand mixer, whisk it together for 3 minutes on medium speed, so it becomes light and fluffy.110 g butter, 100 g granulated sugar, 100 g dark brown sugar
- Add the egg and vanilla extract and mix it in. Then add the shredded carrots and mix until just combined.1 large egg, 1 teaspoon vanilla extract
- Finally add the dry ingredients and mix it together until combined.
- Using a medium size cookie scoop (2,5 tbsp/ 1.33 ounce cookie scoop, around 55 g each), scoop out 6 cookies at a time per prepared baking sheet. Bake one baking sheet at a time for 12-13 minutes.
- Straight out of the oven, use a large mug or cookie cutter, gently circle around the edges to make them perfectly round.
- Once baked let them cool down on the baking tray for 5 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.
CREAM CHEESE FROSTING
- Once the cookies have completely cooled down, add the butter to a bowl of a stand mixer or using a hand mixer mix the butter for 3 minutes on medium-high speed.70 g butter
- Add the vanilla bean extract and cream cheese and cream it together with the butter until combined.140 g cream cheese, ¼ teaspoon vanilla extract
- Scrape down the sides of the bowl, sift in the powdered sugar and mix it together for 1-2 minutes on low speed.140 g powdered sugar
- Add a scoop of frosting on each cookie and spread it out. Optionally top them with chopped walnuts.a few walnuts
Nutrition
Calories: 361kcalCarbohydrates: 47gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 63mgSodium: 281mgPotassium: 84mgFiber: 1gSugar: 31gVitamin A: 1742IUVitamin C: 0.4mgCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!