Soft Carrot Cake Cookies
User Reviews
5
Soft Carrot Cake Cookies
Description
Soft Carrot Cake Cookies bring together classic carrot cake flavors in a handheld cookie form. The dough is made using all-purpose flour, leavening agents like baking soda and powder, ground cinnamon, and a balance of sugars. Butter, eggs, and vanilla provide richness and moisture, while the shredded carrots add natural sweetness and tender texture. Optional pecans or walnuts add subtle nutty notes and crunch.
Baked at 350°F, the cookies retain a moist and tender crumb, characteristic of carrot cake but in a portable format. The cream cheese frosting, made with softened cream cheese and butter whipped with powdered sugar and vanilla, offers a cool, tangy contrast to the spiced cookie. Adjusting the amount of milk added modulates the frosting's consistency, allowing for spreading or drizzling as preferred.
This recipe yields approximately 24 cookies, making it suitable for sharing or storing. Preparing the carrots freshly shredded is important to maintain ideal texture. The frosting can also be halved if a lighter application is desired. These cookies are ideal for those who enjoy classic carrot cake flavors in a convenient, soft cookie form.
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 butter softened to room temperature, unsalted
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large egg
- 2 - 3 tsp vanilla extract
- 2 1/2 cups carrot finely shredded
- 1/2 cup pecans optional, or walnuts, chopped
Cream cheese frosting
- 1/2 cup butter softened to room temperature, unsalted
- 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
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 produces about 24 cookies; adjust serving sizes as needed.
- Freshly shred carrots using a box grater rather than pre-shredded to ensure proper texture in the cookies.
- Modify the frosting thickness by adding more or less milk depending on whether you want to spread or drizzle it.
- If you prefer a lighter frosting application, consider halving the frosting ingredients.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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