Introduction & Inspiration: Carrot Cake, Reimagined
These Carrot Cake Cookies are a delightful twist on a classic dessert! I love carrot cake in all its forms. But sometimes I crave that same flavor in a more portable, bite-sized package.
The inspiration for this recipe came from a desire to capture the essence of carrot cake – the warm spices, the moist texture, the tangy cream cheese frosting – in a cookie format. It’s all the best parts of carrot cake.
I experimented with different ratios of ingredients and baking times. Until I found the perfect balance that yielded soft, chewy cookies with all the delicious flavors of carrot cake. This is the recipe.
These cookies are perfect for Easter, spring gatherings, or any time you’re craving a taste of carrot cake without the commitment of a whole cake. They’re a guaranteed crowd-pleaser. And a fun baking project.
Nostalgic Appeal (with a Cookie-Sized Twist)
Carrot cake is a beloved dessert that evokes a sense of nostalgia and comfort for many. It reminds me of holidays, family gatherings, and the simple pleasure of a homemade treat. These cookies are a fun twist.
These Carrot Cake Cookies take that familiar dessert. And transform it into a convenient, cookie-sized package. It’s a way to enjoy the classic flavors of carrot cake.
There’s something inherently satisfying about the combination of warm spices, sweet carrots, and tangy cream cheese frosting. It’s a flavor combination that’s both comforting and familiar. A true classic.
It’s the kind of cookie that’s perfect for sharing with friends and family. Or for enjoying all to yourself with a glass of milk or a cup of coffee. A moment of deliciousness.
Homemade Focus (and the Joy of Baking Cookies)
I’m a strong advocate for homemade baked goods, and these Carrot Cake Cookies are a perfect example of why. Making your own cookies allows you to control the ingredients and the quality. It is much more satisfying.
Store-bought cookies often lack the fresh flavor, the soft, chewy texture, and the homemade goodness of freshly baked cookies. When you bake them yourself, you can use high-quality ingredients. And no preservatives.
This recipe is a testament to the fact that homemade cookies don’t have to be complicated. It requires a few simple steps and readily available ingredients. Yet the results are far superior.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the joy of baking. And to enjoy the deliciousness of homemade cookies.
Flavor Goal
The flavor goal of these Carrot Cake Cookies is to capture all the essential flavors of carrot cake in a cookie format. A balance of warm spices, sweet carrots, nutty walnuts, and a tangy cream cheese frosting.
The cookie base, made with butter, brown sugar, granulated sugar, eggs, vanilla, flour, cinnamon, ginger, baking powder, baking soda, salt, grated carrots, and toasted walnuts. Provides a moist, chewy texture.
The cinnamon and ginger provide the classic warm spice notes of carrot cake. The grated carrots add sweetness, moisture, and that signature carrot cake flavor. The toasted walnuts contribute a nutty crunch.
The cream cheese frosting, made with cream cheese, butter, powdered sugar, and vanilla extract. It adds a tangy, creamy element that perfectly complements the spiced cookies. The overall effect is perfection.
Ingredient Insights
Let’s take a closer look at the ingredients that make these Carrot Cake Cookies so special. For the Cookies:
Salted butter, softened, provides richness and flavor. You can use unsalted butter, but I prefer the flavor of salted butter in these cookies.
Light brown sugar and granulated sugar add sweetness and moisture. The brown sugar also contributes a hint of molasses flavor.
Large eggs, at room temperature, add richness, structure, and help to bind the ingredients together. Vanilla extract enhances the flavors.
All-purpose flour forms the base of the cookies. Ground cinnamon and ground ginger provide the classic warm spice notes of carrot cake.
Baking powder and baking soda are leavening agents that help the cookies rise and create a soft, chewy texture. Salt enhances the flavors of the other ingredients.
Finely grated fresh carrot (from about 6 medium carrots), patted dry, is the star of the show. Make sure to use fresh carrots, not pre-shredded, for the best flavor and moisture.
Chopped toasted walnuts add a nutty crunch and flavor. You can substitute pecans or omit the nuts altogether.
For the Frosting:
Cream cheese, softened, forms the base of the frosting. Unsalted butter, softened, adds richness and creaminess.
Powdered sugar provides sweetness and structure to the frosting. Vanilla extract enhances the flavor.
Orange jimmy sprinkles or chopped toasted walnuts, for sprinkling (optional), add a decorative touch.
Essential Equipment
You’ll need a few basic baking tools:
3 baking sheets lined with parchment paper.
A stand mixer fitted with the paddle attachment (or a hand mixer and large/medium bowls).
A whisk.
A 1 ¾-inch cookie scoop (or a spoon) for portioning the dough.
A wire rack for cooling the cookies.
That’s it! This recipe is relatively simple.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Cookies:
- 1 cup salted butter, softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 tsp. vanilla extract
- 2 ½ cups all-purpose flour
- 1 Tbsp. ground cinnamon
- ½ tsp. ground ginger
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 ½ cups finely grated fresh carrot (from about 6 medium carrots), patted dry
- 1 cup chopped toasted walnuts
For the Frosting:
- 8 oz. cream cheese, softened
- ½ cup unsalted butter, softened
- 1 lb. powdered sugar
- 1 ½ tsp. vanilla extract
- Orange jimmy sprinkles or chopped toasted walnuts, for sprinkling
These are the ingredient amounts from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions
Ready to bake some delicious Carrot Cake Cookies? Here’s a detailed, step-by-step guide:
1. Prepare the Oven and Baking Sheets:
Preheat the oven to 350°F (175°C) with oven racks in the upper and lower thirds of the oven.
Line 3 baking sheets with parchment paper. Set aside.
2. Cream Butter and Sugars:
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat the softened butter, brown sugar, and granulated sugar on medium speed until pale and creamy, about 3 minutes.
3. Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter mixture.
Beat until well combined, stopping to scrape the sides of the bowl as needed.
4. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, baking powder, baking soda, and salt.
5. Gradually Add Dry Ingredients to Wet Ingredients: With the mixer on low speed, gradually add the flour mixture to the butter mixture.
Beat until well combined, about 1 minute. Be careful not to overmix.
6. Stir in Carrots and Walnuts:
Stir in the finely grated carrots and chopped toasted walnuts until evenly distributed.
7. Portion and Bake:
Using a 1 ¾-inch cookie scoop (or a spoon), drop leveled spoonfuls (about 1 ½ tablespoons each) of the dough onto the prepared baking sheets. Spacing the cookies at least 2 inches apart.
Bake two pans at a time, rotating the pans halfway through cooking. Until the cookies are lightly browned around the edges, 14 to 16 minutes total.
8. Cool the Cookies:
Cool the cookies on the baking sheets for 3 minutes.
Transfer the cookies to a wire rack to cool completely, about 30 minutes.
Repeat with the remaining cookie dough.
9. Make the Frosting:
While the cookies are cooling, make the frosting.
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese and softened butter on medium speed until smooth, about 3 minutes.
With the mixer on low speed, gradually add the powdered sugar and vanilla extract.
Beat until combined. Increase the speed to medium and beat until the frosting is fluffy, about 2 minutes.
10. Frost and Decorate: Once the cookies are completely cool, dollop a spoonful of frosting on top of each cookie.
Spread the frosting evenly over the top of each cookie.
Sprinkle with orange jimmy sprinkles or chopped toasted walnuts, if desired.
Serve and enjoy!
Troubleshooting
Even with careful following. Things can happen!
Problem: The cookies are spreading too much.
Solution: Make sure you’re not over-softening the butter. It should be softened but still slightly cool to the touch. You can also try chilling the dough for 30 minutes before baking.
Problem: The cookies are too dry.
Solution: Make sure you’re not overbaking the cookies. They should be just lightly browned around the edges. Also, be sure to measure the flour correctly (spoon and level method, or use a kitchen scale).
Problem: The frosting is too soft.
Solution: Chill the frosting in the refrigerator for a bit to firm it up. You can also add a bit more powdered sugar, a little at a time, until it reaches your desired consistency.
Problem: The cookies are bland.
Solution: Make sure to properly measure the spices.
Problem: Frosting is too sweet. Solution: Add a pinch of salt to balance.
Tips and Variations
Here are some tips and variations:
Tip: For an even more intense carrot flavor, use freshly squeezed carrot juice instead of some of the milk in the frosting.
Tip: If you don’t have a cookie scoop, you can use a spoon to portion out the dough.
Tip: To save time, you can use pre-shredded carrots, but make sure to pat them dry with paper towels to remove excess moisture.
Variation: Add ½ cup of raisins or dried cranberries to the cookie dough.
Variation: Add ½ cup of shredded coconut to the cookie dough.
Variation: Use different types of nuts, such as pecans or pistachios, instead of walnuts.
Variation: Add a teaspoon of orange zest or lemon zest to the frosting for extra citrus flavor.
Variation: Make mini cookies for bite-sized treats.
Serving and Pairing Suggestions
These Carrot Cake Cookies are perfect on their own, but:
Serving Suggestions:
Serve the cookies at room temperature.
Serve them as a dessert or snack.
Serve them at a party, gathering, or holiday celebration.
They’re perfect for Easter, spring, or any time you’re craving carrot cake!
Package them in a decorative box or tin for a lovely homemade gift.
Pairing Suggestions:
These cookies pair well with a variety of beverages.
A glass of cold milk.
A cup of coffee or tea.
A glass of iced tea or lemonade.
They’re also delicious with a scoop of vanilla ice cream!
Nutritional Information
Here’s an approximate nutritional breakdown per cookie (depending on the size and the specific ingredients used):
- Calories: Approximately 200-250
- Protein: 2-3 grams
- Fat: 10-15 grams (mostly from the butter and cream cheese)
- Carbohydrates: 25-30 grams
- Fiber: 1-2 grams
This is just a general estimate. These Carrot Cake Cookies are a relatively rich and decadent treat. Due to the butter, sugar, and cream cheese frosting.
They do provide some fiber and vitamins from the carrots. They’re best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using less butter and cream cheese. Or by using a lower-fat cream cheese.
Print
Carrot Cake Cookies
Description
These Carrot Cake Cookies are a delightful twist on a classic dessert! I love carrot cake in all its forms
Ingredients
For the Cookies:
- 1 cup salted butter, softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 tsp. vanilla extract
- 2 ½ cups all-purpose flour
- 1 Tbsp. ground cinnamon
- ½ tsp. ground ginger
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 ½ cups finely grated fresh carrot (from about 6 medium carrots), patted dry
- 1 cup chopped toasted walnuts
For the Frosting:
- 8 oz. cream cheese, softened
- ½ cup unsalted butter, softened
- 1 lb. powdered sugar
- 1 ½ tsp. vanilla extract
- Orange jimmy sprinkles or chopped toasted walnuts, for sprinkling
Instructions
1. Prepare the Oven and Baking Sheets:
Preheat the oven to 350°F (175°C) with oven racks in the upper and lower thirds of the oven.
Line 3 baking sheets with parchment paper. Set aside.
2. Cream Butter and Sugars:
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat the softened butter, brown sugar, and granulated sugar on medium speed until pale and creamy, about 3 minutes.
3. Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter mixture.
Beat until well combined, stopping to scrape the sides of the bowl as needed.
4. Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground cinnamon, ground ginger, baking powder, baking soda, and salt.
5. Gradually Add Dry Ingredients to Wet Ingredients: With the mixer on low speed, gradually add the flour mixture to the butter mixture.
Beat until well combined, about 1 minute. Be careful not to overmix.
6. Stir in Carrots and Walnuts:
Stir in the finely grated carrots and chopped toasted walnuts until evenly distributed.
7. Portion and Bake:
Using a 1 ¾-inch cookie scoop (or a spoon), drop leveled spoonfuls (about 1 ½ tablespoons each) of the dough onto the prepared baking sheets. Spacing the cookies at least 2 inches apart.
Bake two pans at a time, rotating the pans halfway through cooking. Until the cookies are lightly browned around the edges, 14 to 16 minutes total.
8. Cool the Cookies:
Cool the cookies on the baking sheets for 3 minutes.
Transfer the cookies to a wire rack to cool completely, about 30 minutes.
Repeat with the remaining cookie dough.
9. Make the Frosting:
While the cookies are cooling, make the frosting.
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese and softened butter on medium speed until smooth, about 3 minutes.
With the mixer on low speed, gradually add the powdered sugar and vanilla extract.
Beat until combined. Increase the speed to medium and beat until the frosting is fluffy, about 2 minutes.
10. Frost and Decorate: Once the cookies are completely cool, dollop a spoonful of frosting on top of each cookie.
Spread the frosting evenly over the top of each cookie.
Sprinkle with orange jimmy sprinkles or chopped toasted walnuts, if desired.
Serve and enjoy!
Recipe Summary and Q&A
Let’s recap this delicious Carrot Cake Cookies baking journey!
Summary: These Carrot Cake Cookies are soft, chewy cookies that capture all the flavors of classic carrot cake, including warm spices, sweet carrots, toasted walnuts, and a tangy cream cheese frosting. They’re perfect for any occasion.
Q&A:
Q: Can I make these cookies ahead of time?
A: Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 2 months. You can also bake the cookies and store them, unfrosted, in an airtight container at room temperature for up to 3 days or in the freezer for longer storage. Frost the cookies just before serving.
Q: Can I freeze the frosted cookies?
A: While you can freeze unfrosted cookies, I don’t recommend freezing frosted cookies, as the texture of the frosting may change upon thawing.
Q: I’m allergic to nuts. Can I omit the walnuts?
A: Yes, you can omit the walnuts or substitute them with another type of nut or seed, such as sunflower seeds or pumpkin seeds.
Q: Can I add raisins? A: Yes, you can.
Q: How do I store leftover cookies? A: In an airtight container, at room temperature