Carrot cake cookies—who would’ve thought they’d become my latest obsession? Just imagine the warmth of a cozy kitchen, the sweet aroma of cinnamon, and the satisfying crunch of walnuts (or maybe pecans, if they’re your jam) with every bite. These little gems are like the sweater weather of desserts, perfect for sharing with friends or hoarding all for yourself while binge-watching the latest season of your favorite show.
Steps
- Preheat the oven to 350°F and lightly grease a baking sheet or line it with a nonstick baking mat. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, cream together the butter and sugars for 2-3 minutes until the mixture is light and fluffy. Add the vanilla and eggs, mixing well, then fold in the grated carrots.
- Gradually combine the dry ingredients with the wet ingredients, stirring just until the flour is fully incorporated and avoiding over-mixing.
- Using a large cookie scoop, drop spoonfuls of the cookie batter onto the prepared baking sheet, leaving 2-3 inches between each cookie. Bake for 10-12 minutes, or until the edges are golden and the tops appear dry.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the frosting by melting butter in a small saucepan over medium-low heat. Continue stirring for 2-4 minutes until the butter turns a deep golden-brown, then remove from heat.
- In a large bowl, combine the cream cheese with the browned butter and mix until smooth. Gradually add the powdered sugar, one cup at a time, followed by vanilla and milk, mixing until the frosting reaches a fluffy, spreadable consistency.
- Once the cookies have cooled completely, spread the frosting over them. Store in an airtight container at room temperature for up to 5 days.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup butter, at room temperature (should still be slightly firm)
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 ½ cups finely grated carrots (approximately 4 medium carrots)
- 4 tablespoons butter
- 2 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 4-6 tablespoons milk (as needed)
Nutritional Values
Calories: 4512 kcal | Carbohydrates: 984 g | Protein: 72 g | Fat: 144 g | Saturated Fat: 76 g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Trans Fat: N/A | Cholesterol: 432 mg | Sodium: 3696 mg | Potassium: 1776 mg | Fiber: 24 g | Sugar: 696 g | Vitamin A: 28200 IU | Vitamin C: 24 mg | Calcium: 816 mg | Iron: 24 mg
FAQ
- Can I use pre-shredded carrots for this recipe?
- It is highly recommended to use fresh carrots and grate them yourself. Pre-shredded carrots tend to be dry and won’t provide enough moisture for the cookie batter.
- What is the proper consistency for room temperature butter?
- Room temperature butter should still be somewhat firm to the touch, not completely softened. If the butter is too warm or starting to melt, it can cause the cookies to spread excessively during baking.
- How can I incorporate nuts into this recipe?
- If you enjoy nuts in your carrot cake cookies, try adding ¼ to ½ cup of chopped pecans or walnuts to the batter. Alternatively, you can sprinkle some chopped nuts over the frosting while it’s still wet for a nutty garnish.
- What should I do if my cream cheese is too cold to mix?
- To quickly soften cream cheese, remove it from its packaging and cut it into small cubes. This will help it come to room temperature faster.
- How should I store the carrot cake cookies?
- Store the cookies in an airtight container at room temperature, where they will stay fresh for up to five days.
Tips
- Always use fresh carrots and grate them yourself for the best moisture content; pre-shredded carrots tend to be too dry and could affect the cookie texture.
- Ensure the butter is at the right “room temperature” where it remains slightly firm. If it’s too soft, the cookies may spread excessively during baking.
- Incorporate nuts if desired for added texture and flavor. You can mix in chopped pecans or walnuts into the batter or sprinkle them on the frosting for a finishing touch.
- To soften butter quickly without melting it, place a bowl with hot water over the butter for a few minutes, then remove the water and let the residual heat soften the butter.
Equipment
- Nonstick Baking Mat – For lining the baking sheet to prevent sticking.
- Large Cookie Scoop – For portioning the cookie dough evenly.
- Cooling Rack – To allow the cookies to cool completely after baking.
- Small Saucepan – For browning the butter used in the frosting.
- Electric Mixer – To efficiently mix the butter and sugars, as well as the cream cheese frosting.
