Description
These Carrot Cake Cookies offer all the warm, comforting flavors of a classic carrot cake in a delightful cookie form. Soft and tender with a subtle blend of cinnamon, nutmeg, ginger, and allspice, they feature finely processed carrots that have been dried to ensure perfect texture. Topped with a smooth, fluffy cream cheese frosting and optional chopped walnuts, these cookies are perfect for a cozy dessert or snack.
Ingredients
Scale
Cookies
- 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
Cream Cheese Frosting
- 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
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside to ensure easy cleanup and even baking.
- Prepare Carrots: Shred the carrots using a box grater or food processor shredding attachment. Then pulse in a food processor fitted with an “S” blade until finely ground. Measure out 1/2 cup (75 g) of these carrot bits.
- Dry the Carrots: Spread the carrot bits on a plate, cover with a paper towel, and press gently to absorb moisture. Repeat pressing with fresh paper towels at least four more times until reduced to about 1/3 cup (45 g) and very dry. This step prevents cakey cookies.
- Mix Dry Ingredients: In a small bowl, whisk together flour, cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and sea salt; set aside.
- Cream Butter and Sugar: In a large bowl, beat softened butter and brown sugar with an electric mixer on high speed for 2-3 minutes until pale and fluffy.
- Add Egg Yolks and Vanilla: Mix in egg yolks and vanilla on medium then medium-high speed until pale and fluffy, about 1-2 minutes. Scrape down bowl sides as needed.
- Incorporate Carrots: Add the dried carrot bits and mix on low speed just until combined.
- Combine with Dry Ingredients: Add the flour mixture, mixing on low then medium speed until well incorporated.
- Scoop and Bake: Using a medium cookie scoop (~2 tbsp), place 6 dough balls per baking sheet. Bake for 11-13 minutes, with 12 minutes usually perfect. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Optionally, shape edges with a circular cookie cutter immediately after baking.
- Make Cream Cheese Frosting: In a medium bowl, whip softened butter on high speed for about 5 minutes until pale and fluffy. Add cold cream cheese and beat on medium-high until combined. Sift in powdered sugar; mix on low to medium speed, then on high for 1 minute until light and fluffy.
- Decorate Cookies: Once cookies are completely cooled, spread cream cheese frosting on each using a mini offset spatula. Sprinkle chopped walnuts on top if desired.
- Serve: Enjoy your beautifully frosted carrot cake cookies fresh as a delightful treat or dessert.
Notes
- Drying the carrot bits thoroughly is crucial to prevent soggy or cakey cookies.
- Use room temperature egg yolks for better mixing and texture.
- Adjust powdered sugar in frosting to taste for desired sweetness and consistency.
- Chopped walnuts are optional but add a lovely crunch and flavor contrast.
- Storing cookies in an airtight container is best to maintain freshness; keep refrigerated due to cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: carrot cake cookies, cream cheese frosting, spiced cookies, carrot desserts, soft cookies, holiday cookies
