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Carrot Cake Cookies

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Soft, spiced cookies topped with a lighter cream cheese frosting, featuring real carrot flavor.

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, pressed
  • 1 1/2 tsp vanilla extract
  • 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 extract
  • 400 g powdered sugar
  • Green and orange gel food coloring
  • Finely chopped walnuts or pecans (optional, for garnish)

Instructions

  1. Preheat oven to 350F (175C). Line a half sheet pan with parchment and set aside.
  2. Melt the butter and let cool for 15 minutes.
  3. Shred the carrots and press out the juice.
  4. Combine the wet ingredients in a bowl and whisk.
  5. Stir the dry ingredients together in a separate bowl and add to the wet mixture.
  6. Scoop the dough onto the prepared pan, spacing cookies apart.
  7. Bake for 8-10 minutes until cookies bounce back.
  8. Cool cookies on a rack before frosting.
  9. Beat cream cheese and butter until smooth, add vanilla and powdered sugar.
  10. Frost cookies and garnish as desired.

Notes

Ensure cookies are completely cooled before adding frosting for best results. Can be adjusted for a healthier option.

Nutrition

Keywords: carrot cake cookies, cookie recipe, dessert, cream cheese frosting, baking

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