Go Back
+ servings

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!
No ratings yet
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 11 cookies
Calories 361 kcal

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
Keyword carrot cake, cookies, cream cheese frosting
Tried this recipe?Let us know how it was!