Carrot Cake Cookies
User Reviews
4.9
Carrot Cake Cookies
Description
The cookie dough is made by creaming softened butter, coconut oil, granulated sugar, and molasses, creating a smooth, flavorful base. Vanilla and egg build moisture and richness. Dry ingredients including flour, baking powder, cinnamon, nutmeg, and salt are mixed in without overworking to maintain softness. Grated carrot and chopped pecans add moistness and a mild crunch.
After brief baking until edges are browned and centers puff up slightly, the cookies are cooled just before a generous spread of cream cheese frosting flavored with orange zest is applied. Chopped pecans atop the frosting add texture contrast and visual appeal.
This recipe allows substitutions of coconut oil with butter and granulated sugar plus molasses with brown sugar without significantly altering the final cookie's character, offering flexibility in pantry ingredients.
Ingredients
- 1/4 cup butter softened
- 1/4 cup coconut oil
- 1/3 cup granulated sugar + 1 tablespoon
- 1 tablespoon molasses
- 1 teaspoon vanilla
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup carrot grated
- 1/4 cup pecans + more for garnish, if desired
frosting:
- 2 oz. cream cheese softened
- 1/4 cup butter softened
- 1 teaspoon orange zest
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mats and set aside.
- Cream butter, coconut oil, sugar and molasses together until completely smooth. Scrape sides and mix again briefly. Stir in vanilla and egg. Then stir in dry ingredients until just combined. Scrape sides and stir again briefly. Stir in carrot and nuts by hand.
- Scoop onto prepared baking sheets and bake 8-9 minutes or until edges are brown and cookies have poofed up slightly in the center. Cool 2 minutes on baking sheet, then transfer to cooling rack. Cool to room temperature.
- For the frosting, place all ingredients into a small bowl and whip until smooth.
- Spread each cookie generously with frosting and top with chopped pecans if desired.
Notes
- If coconut oil is not available, replace it with butter for a similar texture and flavor.
- Brown sugar can substitute the granulated sugar and molasses combination if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24small cookies
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 70mg | 3% |
| Potassium | 53mg | 1% |
| Sugar | 8g | 16% |
| Vitamin A | 605IU | 12% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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