Description
Delightful carrot cake cookies with warm cinnamon flavor, chewy texture, and a creamy frosting make for a unique and versatile treat.
Ingredients
Scale
- 113 g unsalted butter, melted
- 220 g granulated sugar
- 2 large eggs, room temperature
- 227 g carrot puree
- 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)
Instructions
- Preheat your oven to 350°F (175°C). Line a half sheet pan with parchment paper and set aside.
- Add the butter to a small pot or microwave-safe bowl. Melt it over medium heat, stirring occasionally. Once melted, pour it into a heat-safe bowl and allow it to cool for about 15 minutes.
- Shred your carrots finely, then place them between layers of paper towel. Press the juice out over the sink to get 40 grams of shredded carrots after pressing.
- In a large mixing bowl, combine the melted butter, sugar, eggs, oil, carrot puree, shredded carrots, and vanilla. Whisk everything until well blended.
- In a separate bowl, mix together the dry ingredients: baking soda, baking powder, cinnamon, salt, and flour. Slowly add the dry mix to the wet ingredients and gently stir with a spatula until just combined.
- Using a 2-tablespoon cookie scoop, portion the dough onto the lined half sheet pan, making sure to leave at least 2 inches of space between each cookie.
- Bake for 8-10 minutes, or until the cookies gently spring back when touched.
- Let the cookies cool on the pan for 5 minutes, then transfer them to a cooling rack. Ensure they are completely cool before frosting.
- For the cream cheese frosting, mix the cold cream cheese, softened butter, vanilla, and powdered sugar in a bowl until smooth and creamy.
Notes
Allowing butter to cool prior to mixing prevents cooking the eggs. Ensure to squeeze excess moisture from the carrots to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg