Go Back
–+ servings
Carrot Cake Cookies

Chewy Carrot Cake Cookies with Creamy Frosting Delight

Delight in Chewy Carrot Cake Cookies that blend warm spices and cream cheese frosting for a nostalgic treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time 5 minutes
Total Time 33 minutes
Servings: 18 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • ½ cup Finely Ground Carrots Ensure they're dried well to prevent a cakey texture.
  • 1¾ cups All-Purpose Flour Measure carefully to avoid excess.
  • 2½ tsp Ground Cinnamon Can swap with pumpkin pie spice for a new flavor take.
  • ¼ tsp Ground Nutmeg Enhances the spice blend.
  • ¼ tsp Ground Ginger Delivers a subtle hint of spice.
  • ¼ tsp Ground Allspice Infuses a complex flavor.
  • ½ tsp Baking Powder Essential leavening agent.
  • ½ tsp Baking Soda Essential leavening agent.
  • ½ tsp Sea Salt Balances sweetness.
  • ¾ cup Unsalted Butter Ensure it's softened for easy mixing.
  • 1 cup Light Brown Sugar Adds richness and moisture.
  • 2 large Egg Yolks Room temperature.
  • 1 tsp Vanilla Bean Paste or Extract Introduces delightful aroma.
For the Frosting
  • ¼ cup Unsalted Butter Make sure it's softened for a smooth mix.
  • 4 oz Cream Cheese Keep it cold for best consistency.
  • 1½ – 2 cups Powdered Sugar Adjust based on your preferred sweetness.
  • Chopped Walnuts Optional topping for added crunch.

Equipment

  • Oven
  • baking sheets
  • Parchment Paper
  • mixing bowls
  • Whisk
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Finely shred the carrots until you have about ½ cup (75 g) and remove excess moisture.
  3. Whisk together flour, baking powder, baking soda, sea salt, cinnamon, nutmeg, ginger, and allspice.
  4. Beat softened butter and brown sugar until pale and fluffy, about 2-3 minutes.
  5. Add egg yolks and vanilla to the butter-sugar mixture and beat until light and fluffy.
  6. Fold in the prepared carrots and gradually add the dry flour mixture until just combined.
  7. Scoop dough into balls and place them on baking sheets, bake for 11-13 minutes.
  8. Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack.
  9. Whip softened butter until fluffy, add cream cheese, and mix until smooth, then incorporate powdered sugar.
  10. Frost cooled cookies and optionally sprinkle with chopped walnuts.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 95mgPotassium: 70mgFiber: 0.5gSugar: 10gVitamin A: 500IUCalcium: 25mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. Refrigerate for softer cookies or freeze for up to 2 weeks.

Tried this recipe?

Let us know how it was!