Description
Delicious cookies that capture the flavors of carrot cake, featuring a soft, chewy texture with warming spices and topped with cream cheese frosting.
Ingredients
Scale
- 113 g unsalted butter, melted
- 220 g granulated sugar
- 2 large eggs, room temperature
- 227 g carrot puree (homemade or store-bought)
- 1 1/2 tsp canola oil or neutral oil
- 40 g finely grated carrots
- 1 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground 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 extract
- 400 g powdered sugar
- Green and orange gel food coloring (optional)
- Finely chopped walnuts or pecans (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a half sheet pan with parchment paper.
- In a small pot over medium heat, melt the butter and let it cool for about 15 minutes.
- Shred the carrots using a fine grater and press the juice out to yield about 40 grams of grated carrots.
- In a large bowl, whisk together the cooled melted butter, granulated sugar, eggs, oil, carrot puree, grated carrots, and vanilla extract until well combined.
- In a separate bowl, mix the baking soda, baking powder, cinnamon, salt, and flour. Gradually add this to the wet ingredients, stirring gently.
- Use a 2-tablespoon cookie scoop to portion the dough onto the prepared sheet pan, leaving at least 2 inches between each cookie.
- Bake for 8-10 minutes or until the cookies lightly bounce back when touched.
- Allow the cookies to cool on the pan for 5 minutes, then transfer to a cooling rack.
- To make the frosting, beat the cream cheese and softened butter until smooth, then gradually add the powdered sugar and vanilla.
- Frost the cooled cookies generously with the cream cheese frosting and optionally sprinkle with chopped nuts.
Notes
Ensure butter and eggs are at room temperature for even mixing. For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 35mg