Print

Carrot Cake Cookies with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.5 from 61 reviews

These Carrot Cake Cookies combine the warm spices and moist texture of classic carrot cake into a perfectly sized cookie. Finely grated and carefully dried carrot bits provide natural sweetness and moisture without cakey heaviness, while a creamy cream cheese frosting tops each cookie creating a delightful treat. This recipe yields soft, flavorful cookies perfect for parties or a cozy snack.

Ingredients

Scale

Carrot Cake Cookies

  • 1/2 cup (75 g) finely ground carrot bits (about 2 large carrots)
  • 1 3/4 cups (219 g) all-purpose flour (spooned and leveled)
  • 2 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 3/4 cup (168 g) unsalted butter, softened
  • 1 cup (220 g) light brown sugar, packed
  • 2 egg yolks, at room temperature
  • 1 tsp vanilla bean paste or extract

Cream Cheese Frosting

  • 1/4 cup (56 g) unsalted butter, softened
  • 4 oz (113 g) cream cheese, cold
  • 1 1/2 – 2 cups (195–260 g) powdered sugar (depending on sweetness preference)

Optional Topping

  • Chopped walnuts

Instructions

  1. Preheat the oven: Set your oven to 350°F (177°C). Line two baking sheets with parchment paper and set aside to prepare for baking.
  2. Prepare the carrot bits: Shred carrots using a box grater or food processor attachment. Then pulse them in a food processor with an ‘S’ blade until finely ground. Measure out 1/2 cup (75 g) of these bits.
  3. Dry the carrot bits: To prevent cakey cookies, spread carrot bits on a plate, cover with a paper towel, and press gently to absorb moisture. Repeat this pressing with fresh paper towels at least four more times until the carrot bits reduce to about 1/3 cup (45 g) and are mostly dry. Set aside.
  4. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, ginger, allspice, baking powder, baking soda, and sea salt. Set aside.
  5. Cream butter and sugar: In a large bowl, use an electric mixer on high speed to cream the 3/4 cup softened butter and light brown sugar until pale and fluffy—about 2-3 minutes.
  6. Add egg yolks and vanilla: Mix in the egg yolks and vanilla paste on medium speed, then increase to medium-high speed until the mixture is pale and fluffy, about 1-2 minutes. Scrape down the bowl sides as needed.
  7. Incorporate carrot bits: Add the dried carrot bits to the wet mixture and blend on low speed just until evenly combined.
  8. Combine dry and wet ingredients: Gradually add the flour mixture into the wet ingredients, mixing on low then medium speed until just combined.
  9. Scoop dough: Use a medium cookie scoop to drop about 2 tablespoons of dough onto each prepared baking sheet, placing 6 cookies per sheet to yield approximately 18 cookies total.
  10. Bake: Bake cookies for 11-13 minutes at 350°F. 12 minutes is ideal. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. To perfect the cookie shape, gently run a circular cookie cutter around the warm cookie edges before fully cooled.
  11. Prepare cream cheese frosting: In a medium bowl, whip the 1/4 cup softened butter on high speed for about 5 minutes until light, fluffy, and doubled in size.
  12. Add cream cheese: Add cold cream cheese and beat on medium-high speed until fully combined and smooth.
  13. Add powdered sugar: Sift powdered sugar into the mixture and blend on low then medium speed until combined. Finish by mixing on high speed for about 1 additional minute until frosting is light and fluffy.
  14. Frost cookies: Once cookies are completely cooled, spread the cream cheese frosting on each using a mini offset spatula.
  15. Optional topping: Sprinkle chopped walnuts over the frosted cookies if desired.
  16. Serve and enjoy: Serve immediately or store in an airtight container.

Notes

  • Drying the carrot bits is essential to avoid cakey, overly moist cookies.
  • Use room temperature egg yolks for better mixing and texture.
  • You can adjust powdered sugar in frosting to your preferred sweetness.
  • Chilling frosting before spreading can help with easier application if your kitchen is warm.
  • Cookies keep well in an airtight container for up to 4 days refrigerated.

Keywords: carrot cake cookies, cream cheese frosting cookies, spiced carrot cookies, easy carrot dessert, holiday cookies

Find it online: https://reemcook.com/carrot-cake-cookies-with-cream-cheese-frosting-recipe/