Why You’ll Love This Recipe
- Classic Flavor in Every Bite: Enjoy the beloved taste of carrot cake in cookie form, complete with the signature cream cheese frosting.
- Perfect for Sharing: These cookies are ideal for gatherings, potlucks, or as a delightful homemade gift.
- No Fork Needed: Experience the deliciousness of carrot cake without the need for utensils—just grab and enjoy!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- 1 cup butter (sweet cream, salted, softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 heaping teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups grated or chopped raw carrots
For the Cream Cheese Frosting:
- 6 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Directions
- Prepare the Carrots: Grate or finely chop 2 cups of raw carrots.
- Mix Dry Ingredients: In a bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined.
- Incorporate Carrots: Fold in the grated carrots gently.
- Shape and Bake: Drop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in a preheated oven at 375°F (190°C) for 13-15 minutes, or until golden brown around the edges.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: In a medium bowl, beat the softened cream cheese and butter until smooth. Add the vanilla extract, then gradually mix in the powdered sugar until the frosting reaches a creamy consistency.
- Frost the Cookies: Once the cookies are completely cooled, spread or pipe the cream cheese frosting on top of each cookie.
Servings and Timing
- Servings: Approximately 36 cookies
- Prep Time: 20 minutes
- Cook Time: 13-15 minutes per batch
- Total Time: Approximately 35-40 minutes
Variations
- Add Nuts: Fold in 1 cup of chopped pecans or walnuts to the cookie dough for added crunch and flavor.
- Incorporate Raisins: Mix in 1/2 to 1 cup of raisins for a touch of natural sweetness.
- Spice It Up: Add a pinch of ground ginger or nutmeg to enhance the warm spice profile.
Storage/Reheating
- Storage: Store the frosted cookies in an airtight container in the refrigerator for up to 5 days.
- Serving: For the best flavor, allow the cookies to come to room temperature before serving.
FAQs
What type of carrots should I use for these cookies?
Fresh, whole carrots that you grate yourself are best, as pre-shredded carrots are often too dry and coarse.
Can I make the cookie dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking.
Do I need to peel the carrots before grating them?
Peeling the carrots is recommended to avoid any bitterness and to ensure a smoother texture.
Can I freeze the baked cookies?
Yes, you can freeze the unfrosted cookies in an airtight container for up to 3 months. Thaw them at room temperature before frosting and serving.
How can I prevent the cookies from spreading too much?
Chilling the dough for about 30 minutes before baking can help control spreading.
Is it necessary to use cream cheese frosting?
While cream cheese frosting complements the flavors well, you can use other frostings like vanilla buttercream if preferred.
Can I add other mix-ins to the cookie dough?
Yes, feel free to add shredded coconut, white chocolate chips, or other desired mix-ins.
How should I store leftover frosting?
Leftover frosting can be refrigerated in an airtight container for up to a week.
Can I make these cookies gluten-free?
Substituting with a gluten-free all-purpose flour blend should work, but results may vary.
What’s the best way to frost the cookies?
You can use a piping bag to create a decorative swirl on top of each cookie or simply spread the frosting with a knife.
Conclusion
Carrot Cake Cookies with Cream Cheese Frosting are the perfect dessert for any occasion, combining the warm, comforting flavors of carrot cake in an easy-to-eat cookie form. The rich cream cheese frosting adds the perfect balance to the spiced cookies, making them irresistible. Whether you’re preparing them for a special event, sharing them with friends and family, or enjoying them with a cup of coffee, these cookies are sure to be a hit!
Carrot Cake Cookies with Cream Cheese Frosting
These Carrot Cake Cookies with Cream Cheese Frosting are a delightful twist on classic carrot cake, turning it into an easy-to-eat, handheld treat. With moist, spiced cookies made from grated carrots and a luscious cream cheese frosting, these cookies are perfect for any occasion. A comforting dessert for gatherings, potlucks, or homemade gifts, these cookies will surely become a favorite. Try them today for the ultimate combination of warm flavors and creamy frosting!
- Prep Time: 20 minutes
- Cook Time: 13-15 minutes per batch
- Total Time: Approximately 35-40 minutes
- Yield: About 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
- 1 cup butter (sweet cream, salted, softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 heaping teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups grated or chopped raw carrots
For the Cream Cheese Frosting:
- 6 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Prepare the Carrots: Grate or finely chop 2 cups of raw carrots.
- Mix Dry Ingredients: In a bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing until well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined.
- Incorporate Carrots: Fold in the grated carrots gently.
- Shape and Bake: Drop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in a preheated oven at 375°F (190°C) for 13-15 minutes, or until golden brown around the edges.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Frosting: In a medium bowl, beat the softened cream cheese and butter until smooth. Add the vanilla extract, then gradually mix in the powdered sugar until the frosting reaches a creamy consistency.
- Frost the Cookies: Once the cookies are completely cooled, spread or pipe the cream cheese frosting on top of each cookie.
Notes
- Add 1 cup of chopped nuts or 1/2 to 1 cup of raisins for added texture and flavor.
- Spice it up with a pinch of ground ginger or nutmeg.
- Chilling the dough before baking can help prevent spreading too much.
