Description
Irresistible carrot cake cookies blend classic dessert comfort with portable cookie charm. Warm spices, creamy frosting, and tender carrot crumbles promise a delightful sweet treat you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 3/4 cups (660 ml) flour
- 1 1/2 cups (360 ml) grated carrots
- 2 large eggs
- 1 cup (240 ml) butter
- 3/4 cup (180 ml) sugar
- 3/4 cup (180 ml) brown sugar
Spices and Seasonings:
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons vanilla
Frosting Ingredients:
- 4 tablespoons (60 ml) butter
- 2 ounces (56 g) cream cheese
- 3 cups (720 ml) powdered sugar
- 1 teaspoon vanilla
- 6 tablespoons (90 ml) milk
Instructions
- Preheat the oven to 350°F and prepare a baking sheet with parchment paper or silicone mat.
- Combine flour, baking soda, cinnamon, and salt in a medium mixing bowl, whisking thoroughly to eliminate any lumps.
- In a separate large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 3 minutes.
- Incorporate eggs one at a time into the butter mixture, followed by vanilla extract, ensuring complete integration after each addition.
- Gently fold shredded carrots into the wet ingredients, distributing evenly throughout the mixture.
- Gradually add dry ingredient mixture to the wet ingredients, stirring until a uniform dough forms without overmixing.
- Using a cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 11-13 minutes, or until edges are golden brown and centers appear set but slightly soft.
- Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- For frosting, brown butter in a saucepan over medium heat until it develops a nutty aroma and amber color.
- Whip cream cheese in a bowl, then gradually incorporate browned butter, powdered sugar, vanilla extract, and a touch of milk until smooth and spreadable.
- Once cookies are completely cooled, generously spread cream cheese frosting on top of each cookie.
Notes
- Toast nuts briefly before adding to enhance their nutty flavor and crunch, creating more depth in the cookie.
- Use freshly grated carrots instead of pre-shredded for better moisture and natural sweetness in the dough.
- Chill dough for 30 minutes before baking to prevent spreading and create thicker, chewier cookies.
- Try gluten-free flour blend for a celiac-friendly version without compromising texture or taste.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 210 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 35 mg