Carrot Cake Cookies bring the delicious flavors of a traditional carrot cake into a soft, chewy cookie. With warm spices, sweet carrots, and creamy frosting, these cookies are perfect for dessert or a special treat.
Carrot Cake Cookies
Why These Carrot Cake Cookies Are Amazing
- Soft and Chewy Texture: These cookies have the perfect balance of softness and chewiness, making them incredibly satisfying.
- Warm Spices: The blend of cinnamon, nutmeg, and ginger adds a cozy warmth to each bite.
- Loaded with Flavor: With real carrots, walnuts, and raisins, these cookies are packed with delicious flavors and textures.
- Easy to Make: This recipe is simple and quick, perfect for when you want a homemade treat without a lot of fuss.
Perfect for Any Occasion
These cookies are great for family gatherings, afternoon tea, or whenever you want a comforting treat. They’re not just for special occasions; enjoy them any time you crave something sweet and homemade.
Ingredient Notes
- Carrots (peeled and finely grated): Provide natural sweetness, moisture, and flavor, forming the base of the cookie.
- All-Purpose Flour: Acts as the structure for the cookies, creating a chewy texture.
- Baking Soda: Helps the cookies rise and become light and fluffy.
- Salt: Enhances the flavors of the other ingredients, balancing sweetness.
- Ground Cinnamon, Ground Nutmeg, and Ground Ginger: Add warm, aromatic spice flavors characteristic of carrot cake.
- Unsalted Butter: Provides richness and moisture, contributing to the cookie’s texture.
- Light Brown Sugar: Adds sweetness and a hint of caramel flavor, enhancing the cookies’ chewiness.
- Large Egg: Binds the ingredients together, contributing to the cookie’s structure and moisture.
- Real Maple Syrup: Adds sweetness and a rich flavor, complementing the carrots and spices.
- Pure Vanilla Extract: Enhances the overall flavor profile of the cookies.
- Chopped Pecans, Walnuts, or Pistachios (optional): Add crunch and nutty flavor for added texture.
- Raisins (finely chopped, optional): Contribute sweetness and chewy texture, reminiscent of traditional carrot cake.
- Desiccated Coconut (for rolling, optional): Adds texture and subtle sweetness to the exterior of the cookies.
Cream Cheese Frosting
- Full-Fat Cream Cheese: Provides a rich, tangy flavor that is classic for frosting, creating a creamy texture.
- Unsalted Butter: Adds richness and smoothness, helping to blend the frosting ingredients together.
- Powdered Sugar: Sweetens the frosting and gives it a smooth, spreadable consistency.
- Pure Vanilla Extract: Enhances the flavor of the frosting, making it more aromatic.
- Pinch Salt: Balances the sweetness of the frosting, enhancing overall flavor.
Tips for Making the Best Carrot Cake Cookies
- Use Fresh Carrots: Grate fresh carrots for the best flavor and texture in your cookies.
- Don’t Overmix: Mix the dough just until combined to ensure your cookies remain tender.
- Chill the Dough: Chilling the dough for about 30 minutes will help the cookies maintain their shape during baking.
- Add Extras: Feel free to customize by adding coconut flakes or using pecans instead of walnuts for a different twist.
Serving Suggestions
- With Cream Cheese Frosting: Drizzle or spread cream cheese frosting on top for an extra indulgent treat.
- With a Glass of Milk: Enjoy these cookies with a glass of cold milk for a classic pairing.
- With Coffee or Tea: Pair them with your favorite beverage for a cozy afternoon snack.
- With Ice Cream: Serve warm cookies alongside a scoop of vanilla ice cream for a delicious dessert.
- With a Fruit Salad: Balance the sweetness of the cookies with a refreshing fruit salad on the side.
A Must Try
There’s nothing quite like the comforting flavors of homemade Carrot Cake Cookies. Soft, chewy, and full of spice, these cookies are the perfect way to treat yourself or share with others. With their delightful taste and inviting aroma, they’re sure to become a new favorite in your recipe collection.
Be sure to check out these other delicious cookie recipes!
Carrot Cake Cookies
These Carrot Cake Cookies are great for family gatherings, afternoon tea, or whenever you want a comforting treat. They’re not just for special occasions; enjoy them any time you crave something sweet and homemade.
Ingredients
Carrot Cake Cookies
- 2 large carrots peeled and finely grated (160gr wet)
- 2 cups 280gr all-purpose flour
- ½ cup 115gr unsalted butter
- ⅔ cup 135gr light brown sugar
- ½ cup 120 ml real maple syrup
- ¼ cup 25gr chopped pecans, walnuts, or pistachios optional
- ⅛ cup 18gr raisins, finely chopped optional
- ½ cup dessicated coconut for rolling optional
- 1 large egg
- 1 Tsp baking soda
- ½ Tsp salt
- 2 Tsps ground cinnamon
- ½ Tsp ground nutmeg
- 1 /2 Tsp ground ginger
- 1 Tsp pure vanilla extract
Cream Cheese Frosting
- 4 oz 113gr block full-fat cream cheese, softened to room temperature
- ¼ cup 57gr unsalted butter, softened to room temperature
- 2 cups 233gr powdered sugar, sifted
- ½ Tsp pure vanilla extract
- Pinch salt
Instructions
Dry the carrot shreds
- On a baking sheet lined with parchment paper, arrange the shredded carrots in a single, thin layer. Place the sheet in your oven set to a low temperature (between 200-225℉/100℃) and allow the carrots to dehydrate for approximately 25-30 minutes. They should become dry and shriveled, shrinking to tiny shreds while retaining a hint of moisture. Use your fingers to break apart any clumps. The final yield of dried carrots should be about ½ cup (22g).
Carrot Cake Cookies
- In a medium bowl, mix together the flour, baking soda, salt, and spices: cinnamon, nutmeg, ginger, and dried carrot shreds. Set this mixture aside.
- In a mixing bowl with the paddle attachment, cream together the butter and brown sugar on medium speed for about 3 minutes, until the mixture is light and fluffy. Incorporate the maple syrup and mix until well combined. Next, add the egg and vanilla extract, scraping down the sides and bottom of the bowl as necessary.
- Gradually add the flour mixture, beating on low speed just until combined. Then, gently fold in the pecans and raisins by hand to prevent over-mixing.
- Wrap the cookie dough in plastic wrap and refrigerate for at least an hour. If the dough becomes too firm to handle, let it sit at room temperature for a few minutes to soften.
- Preheat your oven to 350°F/180°C and line two baking sheets with parchment paper. Using a cookie scoop or spoon, drop rounded balls of dough (about 30g or 1.5 tablespoons each) onto the prepared sheets, leaving a 2-inch/5cm space between each cookie. If desired, roll the cookie dough balls in coconut before baking.
- Bake for 10 minutes, or until the edges begin to brown. The cookies may look slightly underbaked but will continue to cook on the warm baking sheet. Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely before frosting.
Cream Cheese Frosting
- In the bowl of an electric mixer with the paddle attachment, combine the cream cheese and butter. Beat on medium speed for 1-2 minutes until the mixture is smooth and creamy. Gradually add the powdered sugar, vanilla extract, and salt. Start mixing on low speed for 30 seconds, then increase to high speed for 1-2 minutes until the frosting is smooth and fluffy. For a thicker consistency, simply incorporate more powdered sugar.
- You can store the frosting in an airtight container in the fridge for up to 3 days. Before using, allow it to reach room temperature, then whisk by hand for a few seconds until it becomes satiny and smooth. Alternatively, you can gently warm it in the microwave for easier spreading on your cookies.
Notes
- Keep the cookies in an airtight container in the refrigerator, where they will stay fresh for up to 5 days. If you’d like to extend their shelf life, you can freeze them for up to 2 months by placing them in an airtight container in the freezer.
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Carrot Cake Cookies