Carrot Cake Cookies
These Carrot Cake Cookies are the perfect blend of soft, chewy goodness and delightful spices. With the addition of fresh carrots and a creamy frosting, they bring a twist to the classic dessert. Ideal for any gathering or a sweet treat at home, you'll find yourself reaching for more!
Equipment
- Grater
- Mixing Bowl
- Baking Sheet
- Wooden Spoon
- Whisk
- Oven
Ingredients
- 3 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt or 3/4 table salt
- 1 ½ - 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter at room temperature
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 teaspoons vanilla
- 2 large eggs
- 1 ½ cups finely fresh grated carrots patted dry with a paper towel
- 4-6 ounces cream cheese softened
- 4 Tablespoons unsalted butter softened
- 2 ½ cups powdered sugar more as needed
- 1 teaspoon vanilla extract
- Pinch Kosher salt
Instructions
- Preheat your oven to 350°F. This ensures that your cookies start baking at the right temperature, creating a deliciously golden edge. Lightly grease a baking sheet or line it with a silicone mat to prevent sticking.
- In a medium bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of salt, 2 teaspoons of cinnamon, and ¼ teaspoon of nutmeg. This mixture is the dry ingredients that will help your cookies rise and develop flavor.
- In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup of softened unsalted butter, ¾ cup of granulated sugar, and ¾ cup of light brown sugar on medium speed for 2 to 3 minutes, or until the mixture is pale and airy. This step is crucial because it incorporates air, which helps the cookies stay light.
- Add 2 teaspoons of vanilla and 2 large eggs to the mixture. Mix until combined. The eggs will help bind everything together, while the vanilla adds depth of flavor.
- Fold in 1 ½ cups of finely grated carrots gently. It’s important to be careful here, as you don’t want to overmix and lose the air you've incorporated.
- Now, stir the flour mixture into the batter until just combined. You should see no streaks of flour but be cautious not to over-mix. The dough should be thick and slightly sticky.
- Using a large cookie scoop (about 2 tablespoons), drop the cookie dough onto the prepared baking sheet about 2 inches apart. This spacing is essential to allow the cookies to spread while baking.
- Bake in your preheated oven for about 10 to 12 minutes, or until the edges begin to brown. The centers might look slightly underbaked; that’s okay as they’ll continue to cook on the sheet.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. This helps them set and makes them easier to move without breaking.
- While the cookies cool, prepare the frosting. In a large bowl, beat 4-6 ounces of softened cream cheese and 4 tablespoons of softened butter with an electric mixer until smooth and creamy. This mixture should be well combined, without any lumps.
- Gradually mix in 2 ½ cups of powdered sugar, one cup at a time, until completely incorporated. Take your time here to avoid the frosting becoming too sugary.
- Mix in 1 teaspoon of vanilla and a pinch of salt until you reach your desired frosting consistency. You want it to be fluffy yet spreadable.
- Once your cookies are cooled, spread the delicious frosting generously over the top of each cookie. You can also add some chopped pecans or walnuts on top for a delightful crunch!
Notes
- Use only freshly grated carrots: Pre-shredded carrots will not work the same in the cookie batter.
- You can add nuts: 1/4 to 1/2 cup chopped pecans or walnuts can be added to the batter or sprinkled on top of the frosting.
- Store in an airtight container: Keep leftovers at room temperature for up to 5 days.