why make this recipe
Carrot Cake Cookies bring the delightful flavors of traditional carrot cake into a handy, bite-sized treat. They are soft, chewy, and perfect for sharing or enjoying with a cup of tea or coffee. With a creamy frosting that complements the spiced cookie perfectly, these cookies are sure to be a hit at any gathering or simply as a snack at home. Plus, they are an excellent way to sneak in some veggies while satisfying your sweet tooth!
how to make Carrot Cake Cookies
Ingredients :
- 113 g unsalted butter, melted
- 220 g granulated sugar
- 2 large eggs, room temperature
- 227 g pureed carrots (I use this)
- 1 1/2 tsp canola oil or neutral oil
- 40 g finely grated carrots (after pressing juice out)
- 1 1/2 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 270 g all-purpose flour
- 8 oz cream cheese, cold
- 113 g unsalted butter, cold but slightly soft
- 2 tsp vanilla
- 400 g powdered sugar
- Green and orange gel food coloring
- Finely chopped walnuts or pecans (optional, for garnish)
Directions :
- Preheat your oven to 350°F (175°C). Line a half sheet pan with parchment paper and set it aside.
- Melt the butter in a small pot over medium heat or in the microwave. Pour the melted butter into a heat-safe bowl and let it cool for 15 minutes.
- Shred the carrots using a fine grater. Place the shredded carrots into a double layer of paper towels, wrap them up, and press the juice out over the sink. You should have 40 grams of dry, shredded carrots.
- In a large bowl, mix together the cooled butter, sugar, eggs, canola oil, carrot puree, shredded carrots, and vanilla. Whisk everything to combine well.
- In another bowl, stir together the dry ingredients: baking soda, baking powder, cinnamon, salt, and flour. Gradually add the dry mixture to the wet ingredients, stirring gently with a spatula until just combined.
- Use a 2-tablespoon cookie scoop to portion the dough onto the lined sheet pan, leaving about 2 inches between each cookie.
- Bake the cookies for 8-10 minutes or until they spring back lightly when touched.
- Cool the cookies on the sheet pan for 5 minutes, then transfer them to a cooling rack. Let them cool completely before frosting.
To Make the Cream Cheese Frosting
- In a bowl, combine the cold cream cheese, softened butter, vanilla, and powdered sugar. Mix until smooth and creamy. Add green and orange gel food coloring to your liking to achieve a festive look.
how to serve Carrot Cake Cookies
Serve your Carrot Cake Cookies as a delightful treat at a party or a cozy afternoon snack. They can be frosted and garnished with finely chopped walnuts or pecans for extra flavor and texture. Place them on a beautiful platter to impress your guests, or simply enjoy them right from the cooling rack!
how to store Carrot Cake Cookies
Store any leftover Carrot Cake Cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before serving for the best flavor and texture.
tips to make Carrot Cake Cookies
- Make sure to measure your flour properly by spooning it into the measuring cup and leveling it off. Too much flour can make the cookies dry.
- Don’t skip pressing the juice out of the grated carrots; this keeps the cookies from becoming too soggy.
- If desired, add raisins or shredded coconut to the dough for extra flavor.
- Frost the cookies just before serving to keep the frosting fresh and firm.
variation
Feel free to customize your Carrot Cake Cookies! You can add spices like nutmeg or ginger for added warmth. For a tropical twist, add chopped pineapple to the dough. You can also skip the frosting altogether for a less sweet version.
FAQs
1. Can I freeze Carrot Cake Cookies?
Yes, you can freeze the cookies! Place them in a single layer on a baking sheet until frozen, then transfer them to an airtight container. They can last in the freezer for up to 2 months.
2. Can I use other types of oil instead of canola oil?
Yes, you can substitute canola oil with any neutral oil, such as vegetable oil or melted coconut oil.
3. What if I don’t have powdered sugar for the frosting?
If you run out of powdered sugar, you can blend granulated sugar in a blender until it becomes powdery. This will work as a substitute.
Carrot Cake Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a half sheet pan with parchment paper and set it aside.
- Melt the butter, let it cool for 15 minutes.
- Shred the carrots and press juice out over the sink.
- In a large bowl, mix together the cooled butter, sugar, eggs, canola oil, carrot puree, and vanilla.
- In another bowl, stir together baking soda, baking powder, cinnamon, salt, and flour. Mix with wet ingredients until just combined.
- Use a 2-tablespoon cookie scoop to portion the dough on the lined sheet pan.
- Bake for 8-10 minutes until they spring back lightly when touched.
- Cool on the pan for 5 minutes, then transfer to a cooling rack.
- Combine cream cheese, softened butter, vanilla, and powdered sugar until smooth.
- Add food coloring as desired.
- Frost cookies and garnish with walnuts or pecans before serving.
