Name: Carrot Cake Cookies with Cream Cheese Frosting and Walnuts Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup (75 g) finely ground carrot bits (about 2 large carrots); 1 3/4 cups (219 g) all-purpose flour (spooned and leveled); 2 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger; 1/4 tsp ground allspice; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp sea salt; 3/4 cup (168 g) unsalted butter, softened; 1 cup (220 g) light brown sugar, packed; 2 egg yolks, at room temperature; 1 tsp vanilla bean paste or extract; 1/4 cup (56 g) unsalted butter, softened; 4 oz (113 g) cream cheese, cold; 1 1/2 – 2 cups (195-260 g) powdered sugar (adjust for preferred sweetness); Chopped walnuts for topping, optional

Ingredients

1/2 cup (75 g) finely ground carrot bits (about 2 large carrots)

1 3/4 cups (219 g) all-purpose flour (spooned and leveled)

2 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground allspice

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

3/4 cup (168 g) unsalted butter, softened

1 cup (220 g) light brown sugar, packed

2 egg yolks, at room temperature

1 tsp vanilla bean paste or extract

1/4 cup (56 g) unsalted butter, softened (for frosting)

4 oz (113 g) cream cheese, cold

1 1/2 – 2 cups (195-260 g) powdered sugar (depending on sweetness preference)

Chopped walnuts for topping (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

Step 2: Shred the carrots using a box grater or food processor shredding attachment. Then pulse the shredded carrots in a food processor with an “S” blade until very fine. Measure out 1/2 cup (75 g) of the finely ground carrot bits.

Step 3: Dry the carrot bits by spreading them on a plate, covering with a paper towel, and lightly pressing to absorb liquid. Repeat this pressing at least four more times until reduced to about 1/3 cup (45 g) with minimal moisture. Set aside.

Step 4: In a small bowl, whisk together flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and salt. Set aside.

Step 5: In a large bowl, cream the butter and brown sugar together on high speed with an electric mixer until pale and fluffy, about 2-3 minutes.

Step 6: Add the egg yolks and vanilla. Mix on medium speed, then medium-high, until pale and fluffy, about 1-2 minutes. Scrape down the sides as needed.

Step 7: Add the dried carrot bits and mix on low speed just until combined.

Step 8: Add the flour mixture and mix on low, then medium speed until fully combined.

Step 9: Using a medium cookie scoop (about 2 tablespoons), scoop 6 dough balls per baking sheet (18 cookies total).

Step 10: Bake for 11-13 minutes (12 minutes is ideal). Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For a perfect shape, gently run a circular cookie cutter around edges while still warm.

Step 11: For the frosting, whip the 1/4 cup butter on high speed until pale and fluffy, about 5 minutes.

Step 12: Add cream cheese and mix on medium-high speed until combined thoroughly.

Step 13: Sift in powdered sugar and mix on low, then medium speed until combined. Finish mixing on high speed until light and fluffy, about 1 more minute.

Step 14: Once cookies are completely cool, spread cream cheese frosting on each using a small offset spatula.

Step 15: Sprinkle with chopped walnuts if desired, then serve and enjoy!

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture. The frosting may soften when refrigerated, so allow the cookies to sit out for about 15 minutes if you prefer creamier frosting. Cookies can also be frozen without frosting for up to 3 months; frost after thawing.

FAQs

Can I use regular shredded carrots instead of finely ground carrot bits?

Regular shredded carrots contain more moisture and can make the cookies cakey. It’s important to pulse the carrots into very fine bits and dry them well to get the right texture.

Can I make these cookies gluten-free?

Yes, you can substitute a gluten-free all-purpose flour blend that measures cup-for-cup. Just be sure it contains xanthan gum or another binder for the best results.