Carrot Cake Cookies
User Reviews
4.8
Carrot Cake Cookies
Description
Carrot Cake Cookies start with a blend of all-purpose and cake flour along with quick oats, which provide both structure and a slight chewiness. Instant vanilla pudding mix is incorporated to contribute moisture and a tender crumb. The addition of cinnamon and nutmeg delivers the characteristic warm spices found in carrot cake. Finely grated carrots add natural sweetness and moisture throughout the dough, ensuring the cookies stay soft.
The dough is mixed combining the dry ingredients with creamed butter and sugars, eggs, and vanilla extract, then folding in the grated carrots. The cookies bake at a relatively high temperature for a short time to achieve lightly golden edges while maintaining a soft center. After cooling, a smooth cream cheese frosting with butter, confectioners’ sugar, and vanilla is prepared and spread on the cookies.
These cookies are great when you want a portable dessert with familiar carrot cake flavors and textures. They offer a soft, flavorful bite that’s less dense than traditional cake but all the more convenient. The frosting adds a creamy contrast to the tender cookie body. Adding raisins or nuts as suggested can provide textural variation.
For freshness, store the baked cookies covered in the refrigerator for up to one week. Using finely grated carrots rather than matchstick-style is important to maintain the right texture. Quick oats are preferred here for a softer crumb compared to rolled oats, which can dry out the cookies.
Ingredients
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 cup quick oats 1 minute
- 1 (3.4oz.) box instant vanilla pudding mix
- 2 tsp. cornstarch
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. nutmeg
- 1 cup butter unsalted, cold
- 1 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 large egg
- 2 large egg yolk, no whites
- 2 tsp. vanilla extract
- 1 cup carrot finely grated (about 2 large carrots
For the cream cheese frosting:
- 8 oz. cream cheese softened
- 8 Tbsp. butter unsalted, softened
- 2 cups confectioners sugar
- 1 1/2 tsp. vanilla extract
- salt pinch
Instructions
- Preheat oven to 400°F.
- In a large bowl, combine the dry ingredients: flour, cake flour, oats, pudding mix, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg.
- With a stand or hand held mixture, cream together the butter and sugars for ~4 minutes or until light and fluffy.
- Add in the eggs, egg yolks and vanilla extract. Mix until blended, scraping down the sides as needed.
- Gradually add in the dry ingredients on low speed. Lastly add in the grated carrots and mix just until combined. Dough will be wet/sticky.
- Using a cookie scoop, scoop dough onto a cookie sheet or baking sheet. (6 cookies per baking sheet). Bake for 12-14 minutes or until lightly golden around the edges. Be careful not to over bake them, slightly under baked cookies will be soft and cake-like! Remove from oven and let cool completely.
- Make the cream cheese frosting: In a large bowl, beat the softened cream cheese until smooth. Then add in the softened butter and combine until smooth. Add in the vanilla extract, salt and gradually add in the confectioners sugar and beat until frosting is smooth.
- Frost cookies and garnish with chopped pecans/walnuts and a sprinkle of cinnamon.
Notes
- Add optional raisins or chopped nuts (about 1 cup) into the batter for extra texture.
- Use finely grated carrots instead of pre-grated matchstick carrots to ensure proper moisture and texture.
- Prefer quick 1-minute oats over old-fashioned rolled oats for softer crumb and less dryness.
- Store baked cookies covered in the refrigerator for up to one week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Serving | 1cookie (with frosting) | |
| Calories | 616kcal | 31% |
| Carbohydrates | 74g | 25% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 637mg | 27% |
| Potassium | 172mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 2969IU | 59% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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