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Carrot Cake Cookies

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Soft and chewy cookies that combine the flavors of carrot cake with a creamy frosting, perfect for any occasion.

Ingredients

Scale
  • 113 g unsalted butter, melted
  • 220 g granulated sugar
  • 2 large eggs, room temperature
  • 227 g carrot puree
  • 1 1/2 tsp canola oil or neutral oil
  • 40 g finely grated carrots (after pressing juice out)
  • 1 1/2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground 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 extract
  • 400 g powdered sugar
  • Green and orange gel food coloring (optional)
  • Finely chopped walnuts or pecans (optional, for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a half sheet pan with parchment paper and set it aside.
  2. Melt the butter in a small pot over medium heat or in the microwave. Pour the melted butter into a heat-safe bowl and let it cool for 15 minutes.
  3. Grate the carrots using a fine grater. Place the grated carrots in a double layer of paper towels, wrap them up, and press out the juice over the sink. You need 40 grams of shredded carrots after squeezing out the juice.
  4. In a large bowl, mix together the melted butter, sugar, eggs, oil, carrot puree, squeezed carrots, and vanilla. Whisk until well combined.
  5. In another bowl, mix the dry ingredients: baking soda, baking powder, cinnamon, salt, and flour. Stir to combine and then add this mixture to the wet ingredients. Gently stir everything together with a mixing spatula until just combined.
  6. Using a 2-tablespoon cookie scoop, portion the dough onto the lined half sheet pan, spacing them at least 2 inches apart.
  7. Bake the cookies for 8-10 minutes, or until they spring back lightly when touched.
  8. Let the cookies cool on the pan for 5 minutes before transferring them to a cooling rack. Allow them to cool completely before frosting.
  9. In a bowl, beat the cold cream cheese and slightly soft butter together until smooth. Add the vanilla and powdered sugar, then mix until creamy and well blended.
  10. Add gel food coloring to achieve a desired color, if using.

Notes

Make sure to really press the juice out of the grated carrots for the perfect texture. Don’t overmix the cookie dough; this keeps your cookies nice and chewy. Experiment with toppings like shredded coconut or chocolate chips for a fun twist!

Nutrition

Keywords: Carrot Cake Cookies, cookies, dessert, baking, treats, frosting

Find it online: https://yourfavoriterecipes.com/carrot-cake-cookies/