Carrot Cake Cookies Recipe
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4.2
18 reviews
Good
Carrot Cake Cookies Recipe
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These carrot cake cookies are carrot cake in cookie form!
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Ingredients
Cookies
- 1 cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 3 teaspoons vanilla extract
- 2 ½ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 ½ cups finely shredded carrot 2 medium carrots
- 1/2 cup Chopped Pecans walnuts, or raisins - optional
Icing
- ½ cup unsalted butter softened to room temperature
- 8 ounces cream cheese softened to room temperature
- 4 cups powdered sugar
- ½ teaspoon vanilla extract
- 1 Tablespoon milk adjust based on how thick you want your icing
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Instructions
Bake Cookies
- Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Use a food processor, box grater, or mandolin to finely grate the carrots. If using a food processor you can put the carrots in with the steel blade and pulse to pulverize them instead of shredding them.
- If you are using nuts finely chop them.
- 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 continue beating until fully incorporated.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Carefully add the flour mixture to the wet mixture until fully mixed.
- Put the mixer on low and add the grated carrots. If you want to add pecans, walnuts, or raisins, add ½ cup now. Continue mixing until fully incorporated.
- Using a cookie scoop to scoop dough into tablespoon-sized dough balls and drop them onto the prepared baking sheet about two inches apart. The dough will be more thick and moist than most cookie doughs.
- Bake for 10-12 minutes or until they are cooked through and brown on the bottom.
- Allow them to cool completely before icing.
Frost Cookies
- Adjust the amount of milk to make the icing thick for spreading or thin for drizzling.
- In a large bowl, use an electric mixer to combine the butter and cream cheese.
- Carefully add the powdered sugar, 1 cup at a time until it is fully mixed in.
- Add the vanilla and milk. If you want to drizzle the frosting add more milk for a thinner consistency.
- You can also add food coloring and pipe carrot design onto the baked cookies.
Notes
- If you want crispier carrot cookies, replace the 1/2 teaspoon of baking powder with baking soda.
- Use parchment paper on the baking sheets for best results.
- The carrots need to be FINELY shredded. Don't try to use pre-bagged julienned carrots, they aren't fine enough.
- If you are planning to just drizzle these with like a glaze you can cut the frosting recipe in half.
Nutrition Information
Show Details
Serving
1g
Calories
322kcal
(16%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
54mg
(18%)
Sodium
119mg
(5%)
Potassium
104mg
(3%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
2731IU
(55%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 322kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 54mg | 18% |
| Sodium | 119mg | 5% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 2731IU | 55% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
18 reviews
Good
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