Carrot Cake Cookies
These soft and pillowy Carrot Cake Cookies feature flecks of finely grated carrot and are topped with a tangy cream cheese frosting, capturing the cozy aroma of carrot cake in a compact form.
Ingredients
For the Cookies
- 113 g unsalted butter, melted Melted over medium heat or microwave.
- 220 g granulated sugar
- 2 large eggs, room temperature
- 227 g carrot purée Use a smooth carrot purée.
- 1.5 tsp canola oil or neutral oil
- 40 g finely grated carrots, after pressing juice out Pressed dry for texture.
- 1.5 tsp vanilla
- 1 tsp baking soda
- 0.5 tsp baking powder
- 2 tsp cinnamon
- 0.5 tsp salt
- 270 g all-purpose flour
For the Cream Cheese Frosting
- 226 g cream cheese, cold Cut into cubes for mixing.
- 113 g unsalted butter, cold but slightly soft
- 2 tsp vanilla
- 400 g powdered sugar
- Green and orange gel food coloring For piping decoration.
- optional Finely chopped walnuts or pecans For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a half sheet pan with parchment paper.
- Melt 113 g unsalted butter in a small pot and let cool for about 15 minutes.
- Shred 40 g carrots, press out moisture with paper towels, and weigh after pressing.
- In a large bowl, whisk together melted butter, 220 g sugar, 2 eggs, 1.5 tsp oil, 227 g carrot purée, and 40 g finely grated carrots.
- In another bowl, combine 270 g flour, 1 tsp baking soda, 0.5 tsp baking powder, 2 tsp cinnamon, and 0.5 tsp salt.
- Fold the dry mixture into the wet mixture until just combined.
- Use a 2-tablespoon cookie scoop to drop mounds onto the lined pan, spacing them 2 inches apart.
Baking
- Bake for 8-10 minutes until edges are set and the centers bounce back slightly.
- Let cookies cool on the pan for 5 minutes before transferring to a cooling rack.
Frosting
- Beat 226 g cold cream cheese and 113 g cold butter until smooth.
- Add 2 tsp vanilla and gradually mix in 400 g powdered sugar until spreadable.
- If desired, color the frosting with gel food coloring and pipe onto cooled cookies.
Notes
For best results, ensure carrots are well pressed and cookies are cooled completely before frosting to maintain structure. If piping carrots, use a small round tip and a slightly thicker frosting.