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This carrot cake cookie recipe transforms the beloved classic cake into soft, chewy cookies packed with the same warm spices and sweet carrots you love. They're perfect with or without the tangy cream cheese frosting that makes carrot cake so irresistible.
I first made these when my daughter requested carrot cake for a school event, but I needed something more portable. These cookies were such a hit that they've replaced traditional carrot cake at most of our family gatherings.
Ingredients
- Unsalted butter: softened to room temperature ensures proper creaming with sugars for the perfect cookie texture
- Granulated sugar: provides sweetness and helps create crisp edges
- Light brown sugar: adds moisture and a subtle molasses flavor that complements the spices
- Large egg: binds everything together and adds structure to the cookies
- Vanilla extract: enhances all the flavors without overpowering
- All purpose flour: provides the structure for these cookies use unbleached for best flavor
- Baking soda and baking powder: work together to give the perfect rise and texture
- Salt: balances the sweetness and enhances all other flavors
- Ground cinnamon, nutmeg, and ginger: create that classic carrot cake spice profile
- Freshly grated carrots: add moisture, natural sweetness and texture
- Optional chopped nuts: add crunch and richness
- Optional raisins: provide chewy sweetness and traditional carrot cake flavor
- Cream cheese: creates that signature tangy frosting that pairs perfectly with the spiced cookies
- Powdered sugar: sweetens the frosting while keeping it smooth
Step-by-Step Instructions
- Preheat Your Oven:
- Set your oven to 350°F and prepare your baking sheets with parchment paper or silicone mats. This temperature creates the perfect environment for the cookies to rise properly while developing golden edges.
- Create The Cookie Base:
- Beat the softened butter with both sugars until the mixture becomes noticeably lighter in color and fluffy in texture about 2 to 3 minutes. This incorporates air into the batter which helps create tender cookies.
- Add The Wet Ingredients:
- Beat in the egg and vanilla extract until fully incorporated. The mixture should look smooth and homogeneous. Be careful not to overmix at this stage.
- Combine The Dry Ingredients:
- Whisk all the dry ingredients together in a separate bowl ensuring the spices and leavening agents are evenly distributed. Then gradually add this mixture to your wet ingredients mixing just until no dry streaks remain.
- Incorporate The Add Ins:
- Gently fold in the freshly grated carrots and any optional ingredients like nuts or raisins. Use a spatula rather than a mixer to avoid crushing the ingredients or developing too much gluten.
- Scoop And Bake:
- Use a tablespoon measure or cookie scoop to create uniform cookies placing them about 2 inches apart on your prepared baking sheets. Bake for 10 to 12 minutes until the edges turn golden but the centers still look slightly soft.
- Make The Frosting:
- Beat room temperature cream cheese and butter until completely smooth then add vanilla and gradually incorporate powdered sugar until you reach a spreadable consistency. Refrigerate for 10 minutes if it seems too soft.
- Assemble The Cookies:
- Once cookies are completely cooled spread or pipe a generous amount of cream cheese frosting on the flat side of one cookie then top with another to create sandwich cookies. You can also simply spread frosting on top of individual cookies.
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My favorite thing about these cookies is how the freshly grated carrots create little pockets of moisture throughout each bite. My grandfather who claimed to hate vegetables would devour these without realizing they were packed with carrots a memory that still makes our family laugh whenever I bake them.
Storage Tips
These carrot cake cookies will stay fresh in an airtight container at room temperature for up to 3 days if unfrosted. Once you add the cream cheese frosting they should be refrigerated and will keep well for up to 5 days. The texture is actually best on day two when the flavors have had time to meld together. Let refrigerated cookies come to room temperature for about 15 minutes before serving for the best taste and texture experience.
Perfect Substitutions
If you need to make substitutions these cookies are wonderfully adaptable. For a dairy free version swap the butter for coconut oil or plant based butter. Gluten free bakers can use a 1 to 1 gluten free flour blend with excellent results. If you want to reduce sugar try using coconut sugar in place of brown sugar. For added nutrition replace half the all purpose flour with whole wheat pastry flour the cookies will be slightly denser but deliciously nutty.
Serving Suggestions
These carrot cake cookies make a wonderful afternoon treat with coffee or tea. For an impressive dessert platter arrange them alongside some fresh berries and a small bowl of extra frosting for dipping. They also make an excellent addition to Easter or spring celebrations especially when decorated with tiny carrot designs piped in tinted frosting. For brunch serve them slightly warmed with a schmear of cream cheese for a delightful sweet option.
Frequently Asked Questions
- → Can I omit the raisins or nuts?
Yes, both raisins and nuts are optional. You can skip them or substitute with other mix-ins like dried cranberries or chocolate chips.
- → How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them, especially if frosted.
- → Can I make the cookies without frosting?
Yes, the cookies are delicious on their own. The frosting is optional but adds a tangy richness if you'd like to include it.
- → How fine should the carrots be grated?
Grate the carrots finely for even mixing into the dough and a smoother texture in the cookies.
- → What can I use instead of cream cheese for frosting?
If you prefer, you can use a simple glaze made with powdered sugar and milk, or substitute with whipped buttercream.