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Carrot Cake Cookies


An easier technique to do carrot cake, these carrot cake cookies are chewy, oatmeal-based cookies topped with a swirl of cream cheese frosting. They style like a slice of carrot cake, however are a lot simpler to make! Recipe features a how-to video!

5 Causes to Attempt These Carrot Cake Cookies

  • Simpler than making and adorning an entire cake. Carrot cake cupcakes actually have their place as a handheld various to the traditional cake, however these are even much less trouble and fulfill the craving with half the work!
  • Distinct carrot cake taste. I aimed to completely encapsulate true carrot cake taste with this recipe. Between the carrots, fastidiously balanced spices, and excellent texture, I’d say I nailed it. Add that to the cream cheese frosting on high and you’ve got
  • No chilling the dough! Although you possibly can actually make it upfront and even freeze it–I speak extra about this within the FAQ part under.
  • Constructed on an oatmeal cookie base, these have a hearty, but moist, delicate, and chewy texture (much like my zucchini cookies).
  • Tried and true. I first shared this recipe again in 2015 and it’s really stood the check of time. They’ve acquired loads of 5 star scores and regardless of attempting to enhance on it this 12 months, I discovered no modifications had been really wanted. Just like the coconut cake I simply reshared, this one is a confirmed winner!

Carrot cake cookies are one in every of my youngsters’ favourite cookies, even when they’re made with greens. I’ll admit although, I believe a number of their love for them has to do with the cream cheese frosting piled on high!

Bite missing from a cookie made with carrots, oats, and walnuts.Bite missing from a cookie made with carrots, oats, and walnuts.Bite missing from a cookie made with carrots, oats, and walnuts.

Quite a lot of thought and care went into creating this recipe all these years in the past. I wished cookies that had been delicate and moist, however nonetheless sturdy sufficient to carry copious quantities of frosting. Additionally they wanted to have sufficient taste to be scrumptious even on their very own, with no frosting crown.

It took a couple of tries to get them excellent, however right here we’re!

Elements

I’ll spotlight a couple of of the primary components within the cookies, after which we’ll briefly go over the frosting.

  • Carrots. Similar to when making carrot cake cupcakes, I like to recommend peeling your carrots earlier than grating them. This can stop them from imparting a greenish hue in your cookie dough. And sure, I like to recommend shopping for complete carrots and grating/shredding them your self; I elaborate on this within the FAQ part under.
  • Sugar. A mixture of brown sugar and granulated sugar provides these cookies a chewy texture and wealthy taste. Gentle brown sugar would work advantageous, however I really like to make use of a mix of darkish and light-weight brown sugar.
  • Nuts. I like utilizing walnuts, however you can additionally use pecans (or skip the nuts solely!). No matter you employ, be sure they’re chopped sufficiently small to fold into the cookie dough properly. Additionally, in the event you’d wish to toast your nuts beforehand, try my put up on methods to toast pecans. If you wish to omit the nuts that’s completely advantageous, simply know that the cookies to are inclined to unfold a bit extra.
  • Spices. Together with cinnamon and nutmeg. These heat spices largely make up the flavour profile of those cookies (and so they pair so properly with the brown sugar and nuts!). A pinch of ginger would even be beautiful right here too!
  • Oats. Fast-cooking oats might work in a pinch, however I like to recommend old style rolled oats for greatest outcomes and texture (similar to when making my oatmeal raisin cookies!).

SAM’S TIP: Should you’d like, you possibly can completely add ½-1 cup of raisins to your carrot cake cookies. Personally, I don’t like raisins, so I don’t add them.

For the Cream Cheese Frosting

Overhead view of labelled ingredients including powdered sugar, cream cheese, butter, and more.Overhead view of labelled ingredients including powdered sugar, cream cheese, butter, and more.Overhead view of labelled ingredients including powdered sugar, cream cheese, butter, and more.
  • Cream cheese. Similar to when making my cheesecake, I like to recommend utilizing full-fat, brick model cream cheese for this cream cheese frosting. Utilizing the low-fat or spreadable type offered in tubs would make for a runny frosting, and we actually don’t need that with a handheld dessert like these carrot cake cookies!
  • Cornstarch. To make our frosting much more sturdy and thick, we’ll add just a bit little bit of cornstarch. There’s already cornstarch within the powdered sugar, however including this quantity ups the ratio and helps preserve the frosting secure on the cookie.
  • Butter. I exploit salted butter within the frosting; this helps steadiness the sweetness and spherical out the flavour. Should you solely have unsalted butter readily available, add a heaping ¼ teaspoon of salt to your frosting.
  • Sugar. Sure, that’s a number of sugar, however we’re frosting almost three dozen cookies, in spite of everything! Observe that lowering the sugar will have an effect on how sturdy your frosting is, so follow the recipe on this one.
  • Vanilla. Only a splash of vanilla provides the frosting a delicate depth of taste. In case you have some selfmade vanilla extract left over from the vacations, be happy to make use of it right here!

That is simply an outline of the components I used and why. For the complete recipe please scroll right down to the underside of the put up!

How one can Make Carrot Cake Cookies

  1. Grate your carrots. You are able to do this with a grater, however I like to make use of my meals processor. I begin with the shred blade, then change to the conventional blade and chop my carrots till they’re in advantageous items. Simply don’t go too far otherwise you’ll have carrot puree!
Overhead view of a bowl of oatmeal cookie dough with shredded carrots and pecans poured on top.Overhead view of a bowl of oatmeal cookie dough with shredded carrots and pecans poured on top.Overhead view of a bowl of oatmeal cookie dough with shredded carrots and pecans poured on top.
  1. Make the dough and add your add-ins till every part is evenly included. I discover it’s simpler to change to a spatula for this step (ideally an orange one, because it matches the carrots! 😉).
Overhead view of a bowl of cookie dough made with shredded carrots, oats, walnuts, and more.Overhead view of a bowl of cookie dough made with shredded carrots, oats, walnuts, and more.Overhead view of a bowl of cookie dough made with shredded carrots, oats, walnuts, and more.
  1. Roll 2-tablespoon sized scoops of dough between your palms, then bake on parchment lined sheets. Observe that the dough may be very sticky, so it could follow your palms when rolling. You’ll be able to all the time skip the rolling and simply drop the dough straight on the sheets if this bothers you, the cookies gained’t be as uniform however will style simply nearly as good.
Overhead view of carrot, oat, and walnut cookies.Overhead view of carrot, oat, and walnut cookies.Overhead view of carrot, oat, and walnut cookies.
  1. Let the cookies cool utterly on the baking sheet. They might appear a bit underdone within the facilities and that is completely advantageous. Letting them to remain on the nice and cozy baking sheet will will enable them to complete baking exterior the oven and keep their chewy texture. As soon as cool, you possibly can transfer them to a cooling rack when you put together your frosting.
  1. Add frosting to your cooled cookies. You’ll be able to both unfold this on with a knife or offset spatula, or pipe it on (my choice). I used an Ateco 846 for these photographs.

SAM’S TIP: Whereas not utterly essential, some orange and inexperienced sprinkles will give your carrot cake cookies much more of a carrot cake look! I simply picked up inexperienced and orange sequin sprinkles a couple of years in the past from my native grocery retailer, however coloured sanding sugar could be actually cute, too!

Steadily Requested Questions

Can I exploit pre-shredded carrots?

I don’t advocate utilizing pre-shredded or “matchstick” carrots. Whereas advantageous for including to broccoli cheddar soup, they’re too thick, too lengthy, and far drier than freshly shredded carrots and don’t work properly right here. Shredding your personal carrots is straightforward and provides you with the very best outcomes, so it truly is a should right here. Should you don’t have a meals processor, simply use a cheese grater!

Do carrot cake cookies should be refrigerated?

Sure, in the event you plan to get pleasure from them for a couple of days. They’ll be advantageous at room temperature in an hermetic container for a day, however after that they need to be saved within the fridge.

Can I freeze the dough?

Sure, you possibly can! I like to recommend you observe the directions for drop cookies in my methods to freeze cookie dough put up. You can even freeze the baked cookies too (with or with out frosting)!

Love baking with carrots? I’ve a carrot muffin recipe coming for you very quickly!

Take pleasure in!

Let’s bake collectively! Subscribe to my publication to be notified of all the most recent recipes, and discover my free recipe tutorials on YouTube 💜

Carrot Cake Cookies

Carrot cake cookies are chewy, oatmeal-based cookies topped with a swirl of cream cheese frosting. They style like a slice of carrot cake, however are a lot simpler to make! Recipe features a how-to video!

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Price

Course: cookie, Dessert

Delicacies: American

Prep Time: 30 minutes

Prepare dinner Time: 12 minutes

Whole Time: 42 minutes

Servings: 32 cookies

Energy: 317kcal

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Directions

  • Preheat oven to 350F (175C).

  • In a big mixing bowl, mix butter and sugars and use an electrical mixer (or a stand mixer fitted with the paddle attachment) and beat till creamy, mild, and fluffy (about 1-2 minutes).

    1 cup (226 g) unsalted butter, 1 cup (200 g) mild brown sugar, ½ cup (100 g) granulated sugar

  • Add eggs and vanilla extract and stir properly. Pause sometimes to scrape down the edges and backside of the bowl.

    2 giant eggs, 2 teaspoons pure vanilla extract

  • In a separate, medium-sized mixing bowl, mix flour, baking soda, nutmeg, and salt.

    1 ¾ cup (215 g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons floor cinnamon, ¼ teaspoon nutmeg, ½ teaspoon salt

  • Step by step add dry components to the moist, pausing periodically to scrape down the edges of the bowl with a spatula.

  • Stir in oats till utterly mixed.

    3 cups (295 g) old style oats

  • Add carrots and walnuts/pecans (and raisins, if utilizing).

    1 cup (120 g) grated/shredded carrots, ¾ cup (120 g) chopped walnuts or pecans, ½-1 cup (80-160 g) raisins

  • Drop cookies by 2-Tablespoon-sized scoops (43g) onto parchment paper-lined cookie sheet, spacing cookies at the least 2″ (5cm) aside. For extra uniform cookies, roll the dough right into a easy ball between your palms (dough is sticky!). Bake 11-12 minutes on 350F (177C).  Cookies could seem barely underbaked at their facilities nonetheless.

  • Enable cookies to chill utterly on baking tray earlier than adorning with icing.

For Frosting

  • Mix butter and cream cheese in a big mixing bowl (or bowl of stand mixer fitted with paddle attachment) and beat till easy and creamy,.

    ¾ cup (170 g) salted butter, 12 oz (340 g) cream cheese

  • Step by step add powdered sugar, about half a cup at a time, scraping down the edges of the bowl as wanted.

    4 ½ cups (565 g) powdered sugar

  • Stir in vanilla extract.

    1 tsp pure vanilla extract

  • Add corn starch and stir.

    1 Tablespoons corn starch

  • Unfold frosting onto cookies or switch frosting right into a piping bag fitted with a Ateco 846 tip and pipe on high of cooled cookies.

Notes

Carrots

I like to recommend peeling carrots earlier than grating, it is going to make the carrots look nicer. To grate your carrots chances are you’ll simply use a field grater. My most well-liked methodology is to make use of the “shred” blade on my meals processor to shred the carrots, then use the usual blade and pulse a number of seconds till the carrots are a advantageous consistency (don’t go too far otherwise you’ll have carrot puree!). 

Storing

Retailer frosted cookies in an hermetic container at room temperature for as much as 24 hours or within the fridge (tightly sealed) for as much as 5 days. I personally do benefit from the style of those chilly, however in the event you want them at room temperature simply allow them to sit out of the fridge for about 15-20 minutes earlier than having fun with. 

Diet

Serving: 1frosted cookie | Energy: 317kcal | Carbohydrates: 41g | Protein: 3g | Fats: 16g | Saturated Fats: 9g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 4g | Trans Fats: 0.4g | Ldl cholesterol: 49mg | Sodium: 150mg | Potassium: 110mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1139IU | Vitamin C: 0.4mg | Calcium: 32mg | Iron: 1mg

Dietary data is predicated on third-party calculations and must be thought-about an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.

This put up was initially revealed 4/13/2015, recipe is unchanged.



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