Carrot Cake Cookies
Today we’re making the most wonderful carrot cake cookies that will make you forget all about traditional carrot cake. These delightful treats are cakey and chewy with delicious cream cheese icing on top, and they’re so easy to make that you’ll wonder why you haven’t been baking them all along. The best part? No chill time required!
These cookies capture everything we love about carrot cake but in a handheld form that’s perfect for gatherings, afternoon tea, or simply treating yourself after a long day. As my husband Jeffrey always says, “There’s nothing quite like a homemade cookie,” and these certainly won’t disappoint.
Getting Started with Fresh Ingredients
Preparing the Carrots
First things first, let’s talk about our star ingredient: carrots! You’ll need 1 cup (90g) of freshly shredded carrots. Simply peel a large carrot (or two small ones) and shred them using a box grater.
Be careful with that box grater, my friends! It’s one of the most dangerous tools in the kitchen, except perhaps for a mandolin, which I refuse to keep in my home. The thought of slicing my fingers on one gives me absolute shivers!
Preparing the Dry Ingredients
In a medium bowl, we’re going to combine our dry ingredients:
- 2¼ cups (270g) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon freshly grated nutmeg
If you’re like me and adore warm spices, feel free to add ¼ teaspoon each of cardamom and allspice. These warming spices truly complement the carrots and cream cheese frosting beautifully.
Whisk everything together until well combined. Using a scale for measurements is truly your best option here we want these cookies to be soft and cakey, not dense or gummy.
Creating the Cookie Dough
Creaming the Butter and Sugar
In the bowl of your stand mixer fitted with a paddle attachment (or use a large bowl with a hand mixer), add:
- 1 cup (226g) room temperature unsalted butter
- ½ cup (100g) granulated sugar
- 1 cup (220g) packed light brown sugar
Your butter should be properly softened meaning you can press it with your finger and it leaves an indent. If your butter is still too firm, microwave it in 10-second bursts at half power.
Now, why do we use both white and brown sugar? The brown sugar adds that lovely caramel flavor and moisture, while the white sugar provides structure. Using only brown sugar would add too much moisture and cause the cookies to spread excessively.
Mix on medium speed for about 3 minutes until the mixture is light and fluffy.
Adding Nuts and Finalizing the Dough
While your butter and sugar cream together, chop ½ cup (80g) of pecans. Don’t like pecans? You could substitute walnuts or skip them entirely. You could also add other mix-ins like shredded coconut, raisins, or even pineapple bits (just make sure to press out all the liquid first).
Once your butter and sugar mixture is light and fluffy, scrape down the bowl and add:
- 1 egg
- 2 teaspoons vanilla extract
Mix on medium speed until just combined.
With the mixer on low, gradually add your dry ingredients until almost combined you should still see some flour here and there. Don’t worry if it looks a bit dry; we’re about to add moisture with our carrots!
Finally, add:
- Your shredded carrots
- 1 cup (80g) rolled oats
- ½ cup chopped pecans
Mix on low just until combined only a few seconds! Overmixing will take your cookies from cakey to dense and gummy.
Baking the Perfect Cookies
Shaping and Baking
Preheat your oven to 350°F (175°C) and line two rimmed baking sheets with parchment paper.
Scoop out 1½ tablespoon portions of dough and place them on your baking sheets, spacing them 2 inches apart. As you place each cookie, tuck in any carrot pieces sticking out they can burn if exposed.
Did you know carrots have an interesting culinary history? In Victorian times, carrots were used to create “mock apricot jam” because real apricots were only available to the wealthy who could afford greenhouses. Carrots were the versatile ingredient used to create delicious treats for everyone else!
Bake the cookies for 12 minutes at 350°F for soft cookies with golden edges, or 14-15 minutes for crispier cookies.
Storage Options
This recipe makes a generous batch, so if you don’t want to bake them all at once, you can freeze the shaped cookie dough. Simply place them on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. When ready to bake, add a couple extra minutes to the baking time.
Creating the Cream Cheese Frosting
Mixing the Frosting Base
While your cookies cool (and fill your kitchen with the most incredible aroma), let’s make a luscious cream cheese frosting.
In your stand mixer bowl, combine:
- 8 oz softened cream cheese (room temperature)
- ½ cup (113g) unsalted butter (room temperature)
Mix with the paddle attachment on medium speed until smooth and well combined, about 1 minute.
Adding Sweetness and Flavor
Gradually add 2 cups (220g) of powdered sugar while mixing on low speed. This prevents the sugar from flying everywhere because who has time to clean up unnecessary messes?
Add 1 teaspoon of vanilla extract, then scrape down the bowl and mix on low for about a minute until perfectly smooth and luscious.
Decorating the Cookies
The Final Touch
Once your cookies have completely cooled, spread about a tablespoon of frosting on each one with a swooping motion. This is where you can channel your inner artist, darlings!
Finish with a sprinkle of chopped pecans on top. You could also leave them plain or add a sprinkle of cinnamon, it’s entirely up to you.
Because of the dairy in the cream cheese frosting, these cookies need to be refrigerated. They’ll last up to 5 days in an airtight container.
Enjoying Your Creation
These carrot cake cookies are truly special, soft and chewy with crunchy nuts and that divine cream cheese frosting. They’re perfect with afternoon tea or as a sweet treat after dinner. The combination of warming spices and fresh carrots creates a cookie that’s reminiscent of your favorite carrot cake but in a more convenient form.
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