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Carrot Cake Cookies

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These Carrot Cake Cookies are soft and chewy with a delicious blend of spices and finely shredded carrots to give them that classic carrot cake flavor. Plus, their texture is even slightly cake-like! A cream cheese icing is drizzled on top for just the right amount of tang and sweetness.

  • Author: Marisa Guerra
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 14 cookies
  • Category: Dessert

Ingredients

Carrot Cake Cookies

  • 240 grams (2 cups) flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 4 oz (1/2 cup) unsalted butter, softened
  • 99 grams (1/2 cup) sugar
  • 106 grams (1/2 cup) brown sugar
  • 85 grams (3/4 cup) finely shredded carrots, not packed
  • 1 egg, depending on liquid let off by carrots*

Cream Cheese Icing

  • 2 oz cream cheese, softened
  • 56 grams (1/2 cup) powdered sugar
  • 1 tbsp milk

Instructions

Carrot Cake Cookies

  1. Preheat oven to 350° F.
  2. In a large bowl, whisk together the flour, baking soda, salt and spices and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream together the butter and both sugars on medium speed for 2-3 minutes, scraping down the sides of the bowl as needed.
  4. With the mixer on low, slowly add in the flour mixture followed by the shredded carrots. Scrape down the sides of the bowl to ensure it is fully incorporated. *See note.
  5. Using a 2 tbsp scoop, form cookies into balls and place them a few inches apart on a parchment lined cookie sheet.
  6. Bake for 14-16 minutes until cookies are slightly firm around the edges but still a little soft in the middle.
  7. Let cookies cool on the cookie sheet for 10 minutes before moving them to a cooling rack.

Cream Cheese Icing

  1. While the cookies cool, blend the softened cream cheese in a bowl with a handheld mixer until smooth.
  2. Sift in the powdered sugar and add the milk. Mix on low, scraping down the sides of the bowl as needed, just until combined.

Assembly

  1. Use a spoon or piping bag to carefully drizzle icing on cooled cookies in a zig zag motion. If the icing is too thick, add more milk, a tbsp at a time. If the icing is too thin, add more sifted powdered sugar, a tbsp at a time.
  2. Let icing set slightly.
  3. Enjoy!
 

Notes

  • Any leftover cookies can be stored in an airtight container for several days.
  • Make sure you use whole carrots and wash, peel, and grate them until they are fine. Do not use baby carrots or pre-shredded carrots. You’ll need about 2-3 large carrots.
  • *If the batter is still too dry once mixed, add 1 egg and mix just until combined. The dough will be a little softer but can be chilled for about 10 minutes before scooping. This is only necessary if your carrots don't provide enough juice.

Find it online: https://marisabakes.com/2023/03/21/carrot-cake-cookies/