Soft Carrot Cake Cookies
User Reviews
5.0
21 reviews
Excellent
Soft Carrot Cake Cookies
Report
These soft and tender carrot cake cookies are perfect with just a dusting of powdered sugar, or a decadent drizzle of cream cheese frosting!
Share:
Ingredients
Carrot cake cookies
- 2 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 - 3 tsp vanilla extract
- 2 1/2 cups finely shredded carrot
- 1/2 cup Chopped pecans or walnuts optional
Cream cheese frosting
- 1/2 cup unsalted butter softened to room temperature
- 8 oz cream cheese softened to room temperature
- 4 cups powdered sugar whisked to remove any lumps
- 1/2 tsp vanilla extract
- 1 Tbsp milk adjust for consistency *see chef tips #2
Add to Shopping List
Instructions
Prepare
- Preheat oven to 350°F degrees. Line a baking sheet with parchment paper and set aside.
Combine dry ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt, then set aside.
Combine wet ingredients
- In a separate mixing bowl (or the bowl of a stand mixer) add 1 cup of the softened butter, granulated sugar, and light brown sugar, then beat together on MED speed with a mixer (stand or hand-held) until light and fluffy.
- Add eggs and vanilla and beat until combined.
Combine the dry and the wet
- To the mixing bowl with the wet ingredients, add half of the flour mixture, mixing until just combined. Repeat with the remaining flour mixture.
Add carrots (and nuts - if using)
- Add the shredded carrots and beat on LOW until fully combined. If you want to add nuts, add them with the carrots.
Scoop and bake
- Using a medium-sized cookie scoop (1.5 - 2 Tbsp), scoop and drop balls of cookie dough onto the prepared baking sheet, about 2 inches apart.
- If desired, sprinkle a few pieces of chopped pecans or walnuts on top of the balls of dough.
- Bake for 10-12 minutes. When done, the tops of the cookies should spring back when touched lightly.
Cool
- Let cookies cool on the baking sheet for a minute or two, then transfer to a wire rack to cool completely.
Make frosting
- To a mixing bowl, add 1/2 cup butter and the cream cheese. Beat with a mixer on MED speed until combined.
- Adjust the mixer speed down to LOW or MED LOW, then add the powdered sugar, one cup at a time, mixing between each addition, until combined.
- Add vanilla and milk, mixing until smooth.
Frost/drizzle
- These cookies can be frosted (I like to use a butter knife or offset spatula) entirely, or drizzled with the frosting (this consistency should be thinner and I like to use a piping bag or a spoon).
Notes
- This recipe makes approximately 24 cookies, which you're free to divide into as many servings as you'd like.
- The consistency of this frosting is up to you. For a thinner frosting, add more milk. For a thicker frosting, add less.
- Please do not use the pre-shredded/julienned carrots from the produce department; they won't work well. For these cookies you need to shred/grate carrots on a box grater.
- If you're only going to lightly drizzle the frosting, you can halve the frosting ingredients.
Nutrition Information
Show Details
Calories
307kcal
(15%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.5g
Cholesterol
56mg
(19%)
Sodium
120mg
(5%)
Potassium
96mg
(3%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
2733IU
(55%)
Vitamin C
1mg
(1%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 56mg | 19% |
| Sodium | 120mg | 5% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 2733IU | 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
21 reviews
Excellent
Other Recipes
You'll Also Love
