why make this recipe
Carrot Cake Cookies are a delightful twist on the classic carrot cake. They combine the warm spices and sweet flavors we love in carrot cake, but in an easy-to-handle cookie form. These cookies are soft, chewy, and topped with creamy frosting, making them a perfect treat for any occasion. Whether you share them with friends or enjoy them yourself, these cookies bring joy with every bite.
how to make Carrot Cake Cookies
Ingredients
- 113 g unsalted butter, melted
- 220 g granulated sugar
- 2 large eggs, room temperature
- 227 g pureed carrots (I use this)
- 1 1/2 tsp canola oil or neutral oil
- 40 g finely grated carrots (after pressing juice out)
- 1 1/2 tsp vanilla
- 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
- 400 g powdered sugar
- Green and orange gel food coloring
- Finely chopped walnuts or pecans (optional, for garnish)
Directions
- Preheat the 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 in a microwave). Pour it into a heat-safe bowl and let it cool for 15 minutes.
- Shred the carrots using a fine grater. Place them in a double layer of paper towels and press out the juice (do this over the kitchen sink).
- Weigh the carrots after pressing to get 40 grams of shredded carrots.
- In a large bowl, mix the melted butter, sugar, eggs, oil, carrot puree, shredded carrots, and vanilla together until combined.
- In a separate bowl, mix the dry ingredients: baking soda, baking powder, cinnamon, salt, and flour.
- Add the dry ingredients to the wet mixture and gently stir with a spatula until just combined.
- Use a 2-tablespoon cookie scoop to portion the cookies onto the lined half sheet pan, spacing them at least 2 inches apart.
- Bake for 8-10 minutes, or until cookies lightly spring back when touched on top.
- Cool on the pan for 5 minutes, then transfer to a cooling rack. Let them cool completely before frosting.
To Make the Cream Cheese Frosting
- In a bowl, mix the cold cream cheese and 113 g of cold but slightly soft unsalted butter together.
- Add 2 teaspoons of vanilla and mix until smooth.
- Gradually add the powdered sugar, mixing well until combined.
- Add green and orange gel food coloring if desired for decoration.
- Frost the cooled carrot cake cookies. Sprinkle finely chopped walnuts or pecans on top if using.
how to serve Carrot Cake Cookies
Serve the Carrot Cake Cookies on a platter, either plain or frosted, and enjoy with a cup of tea or coffee. These cookies also make a great dessert for gatherings or a sweet snack during the day.
how to store Carrot Cake Cookies
Keep the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can refrigerate them for up to 2 weeks. Allow the cookies to come to room temperature before serving.
tips to make Carrot Cake Cookies
- Make sure to properly press out the juice from the grated carrots to avoid soggy cookies.
- If you want extra flavor, you can add nuts or raisins to the cookie dough.
- For chewier cookies, don’t overmix the dough once you add the dry ingredients.
variation
You can try adding different spices like nutmeg or ginger for a unique flavor. You can also make them without frosting for a lighter treat.
FAQs
1. Can I use store-bought carrot puree?
Yes, store-bought carrot puree works well. Just make sure it’s not overly watery.
2. How can I make the cookies healthier?
You can use whole wheat flour instead of all-purpose flour and reduce the amount of sugar used.
3. Can I freeze Carrot Cake Cookies?
Yes, you can freeze them! Make sure they are completely cool, then store them in an airtight container or freeze them individually.
Carrot Cake Cookies
Ingredients
Method
- Preheat the 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 in a microwave). Pour it into a heat-safe bowl and let it cool for 15 minutes.
- Shred the carrots using a fine grater. Place them in a double layer of paper towels and press out the juice. Weigh the carrots after pressing to get 40 grams of shredded carrots.
- In a large bowl, mix the melted butter, sugar, eggs, oil, carrot puree, shredded carrots, and vanilla together until combined.
- In a separate bowl, mix the dry ingredients: baking soda, baking powder, cinnamon, salt, and flour.
- Add the dry ingredients to the wet mixture and gently stir with a spatula until just combined.
- Use a 2-tablespoon cookie scoop to portion the cookies onto the lined half sheet pan, spacing them at least 2 inches apart.
- Bake for 8-10 minutes, or until cookies lightly spring back when touched on top.
- Cool on the pan for 5 minutes, then transfer to a cooling rack. Let them cool completely before frosting.
- In a bowl, mix the cold cream cheese and 113 g of cold but slightly soft unsalted butter together.
- Add 2 teaspoons of vanilla and mix until smooth.
- Gradually add the powdered sugar, mixing well until combined.
- Add green and orange gel food coloring if desired for decoration.
- Frost the cooled carrot cake cookies. Sprinkle finely chopped walnuts or pecans on top if using.