Carrot Cake Cookies
User Reviews
5.0
9 reviews
Excellent
Carrot Cake Cookies
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Carrot Cake Cookies put everything you love about carrot cake into deliciously easy grab and go cookies. Packed full of carrot and cinnamon flavor, and topped with cream cheese frosting, you friends and family will love these quick and flavorful cookies.
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Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 3 teaspoons vanilla extract
- 2 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 2 1/2 cups finely shredded carrots*
- optional: finely chopped pecans
Frosting
- 1/2 cup unsalted butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk you can use more or less to reach desired consistency
Instructions
- Preheat the oven to 350 degrees and prepare a baking sheet by lining with parchment paper or a silicone mat. Set aside.
- In a large bowl, use an electric mixer on medium speed to beat together the butter, white sugar and brown sugar until light and fluffy. Add the eggs and vanilla and beat until fully combined. Set aside.
- In a second large bowl, combine flour, baking soda, baking powder, cinnamon and salt. Carefully add the dry mixture to the wet mixture until fully combined. Stir in carrots, and nuts if using, and mix until well combined.
- Using a medium cookie scoop, drop balls of dough, approximately 1-2 tablespoons in size, onto the prepared baking sheet. Space about two inches apart.
- Bake for 10-12 minutes or until cookies are thoroughly cooked. Allow to cool completely prior to frosting.
Frosting
- In a large bowl, use an electric mixer to combine the butter and cream cheese.
- Carefully add salt and powdered sugar, 1 cup at a time until it is fully incorporated. Add the vanilla and milk, using more or less to reach desired consistency.
- Frost cookies or drizzle on as a glaze. The frosting can also be colored and piped onto the cookies.
Notes
- *Do not use julienned carrots that are pre-bagged, because these are cookies… you will need them to be FINELY shredded.
- Because these cookies are soft, parchment paper or a silicone mat is highly recommended. If not using parchment, be sure to carefully place a spatula under each cookie while it’s warm to loosen it, but allow it to stay on the baking sheet until completely cool.
- These cookies have cream cheese frosting which means they should be stored in the fridge in an airtight container .They will keep for up to 5 days.
Nutrition Information
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Calories
305kcal
(15%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
119mg
(5%)
Potassium
94mg
(3%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
2730IU
(55%)
Vitamin C
1mg
(1%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 119mg | 5% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 2730IU | 55% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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