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Carrot Cake Cookies with Cream Cheese Frosting Recipe

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3.9 from 10 reviews

These Carrot Cake Cookies combine the tender, spiced flavors of classic carrot cake with a convenient cookie form. Featuring finely grated, dried carrot bits and warm spices like cinnamon, nutmeg, and ginger, the cookies are soft and fluffy with a perfectly balanced sweetness. Topped with a light, creamy cream cheese frosting and optionally garnished with chopped walnuts, these treats are perfect for any occasion or snack time.

Ingredients

For the Carrot Cake 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

For the 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 (depending on sweetness preference)
  • Chopped walnuts for topping (optional)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside to keep cookies from sticking.
  2. Prepare the Carrots: Shred the carrots using a box grater or food processor shredding attachment. Then finely pulse the shreds in a food processor with an 'S' blade until very fine, measuring out 1/2 cup (75 g).
  3. Dry the Carrot Bits: Spread the carrot bits on a plate, cover with a paper towel, and gently press to absorb moisture. Repeat pressing with fresh paper towels at least four more times until the carrot bits are reduced to about 1/3 cup (45 g) with very little liquid remaining. This ensures the cookies bake properly and remain cakey.
  4. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and sea salt. Set aside.
  5. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on high speed to cream the softened butter and light brown sugar together until the mixture is pale and fluffy, about 2-3 minutes.
  6. Add Egg Yolks and Vanilla: Mix in the egg yolks and vanilla bean paste or extract using medium then medium-high speed until pale and fluffy, about 1-2 minutes. Scrape down the sides of the bowl as needed.
  7. Combine Carrot Bits: Add the dried carrot bits to the wet mixture and combine on low speed just until incorporated.
  8. Add Dry Ingredients: Gradually add the flour and spice mixture to the wet ingredients, mixing on low then medium speed until fully combined.
  9. Scoop Dough: Using a medium cookie scoop (about 2 tablespoons per scoop), portion the dough onto the prepared baking sheets, placing six cookie dough balls per sheet for a total of about 18 cookies.
  10. Bake Cookies: Bake the cookies in the preheated oven for 11-13 minutes, typically 12 minutes is ideal. Once baked, cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. For perfectly round edges, gently run a circular cookie cutter around each cookie’s perimeter while still warm.
  11. Prepare Cream Cheese Frosting: In a medium bowl, whip the softened butter with an electric mixer on high speed until pale, fluffy, and about doubled in volume, around 5 minutes. Add the cold cream cheese and mix on medium-high speed until thoroughly combined.
  12. Add Powdered Sugar: Sift in the powdered sugar and mix on low then medium speed until combined. Finally, increase to high speed and whip for about 1 more minute until the frosting is light and fluffy.
  13. Decorate Cookies: After the cookies have completely cooled, spread the cream cheese frosting onto each cookie using a mini offset spatula.
  14. Optional Topping: Sprinkle chopped walnuts over the frosted cookies if desired, then serve and enjoy!

Notes

  • Drying the carrot bits thoroughly is crucial to avoid cakey texture and ensure proper baking.
  • Using room temperature egg yolks helps achieve the best texture in the dough.
  • Measuring flour by spooning and leveling ensures accurate measurement, preventing dense cookies.
  • The frosting can be adjusted in sweetness by varying the amount of powdered sugar between 1 1/2 to 2 cups.
  • Chopped walnuts add a nice crunch and complement the carrot cake flavors but are optional.
  • For perfectly shaped cookies, use a circular cookie cutter while cookies are still warm from the oven.

Find it online: https://simpleplatter.com/carrot-cake-cookies-with-cream-cheese-frosting-recipe/