This Carrot Cake Cookies recipe comes together in about 30 minutes and is baked to perfection for a quick and easy sweet treat that your family will love!. Trust me, these cookies are bound to be a hit!
What You’ll Need for Carrot Cake Cookies
Let’s dive into the wonderful world of these cookies! Here’s what you’ll need:
- 113 g unsalted butter, melted
- 220 g granulated sugar
- 2 large eggs, room temperature
- 227 g carrot puree (I use this for added moisture)
- 1 1/2 tsp canola oil or neutral oil
- 40 g finely grated carrots (make sure to press the juice out!)
- 1 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp salt (a couple pinches never hurt!)
- 270 g all-purpose flour
- 8 oz cream cheese, cold
- 113 g unsalted butter, cold but slightly soft
- 2 tsp vanilla extract (yes, we love vanilla!)
- 400 g powdered sugar
- Green and orange gel food coloring (for that festive touch)
- Finely chopped walnuts or pecans (optional, for garnish)
Ingredient Breakdown
- Butter: Using unsalted butter lets you control the saltiness of the cookies. I love melting it down to give the cookies that warm, gooey base.
- Carrots: The carrot puree adds moisture and sweetness. Feel free to experiment with the shredding! You can use store-bought or homemade puree. The finely grated carrots give a subtle texture. Pro tip: make sure to press out the juice from the carrots before you measure them. It’s the secret to a perfect cookie!
- Cream Cheese Frosting: Put your hands up if you’re a fan of cream cheese frosting! 🙋♂️ Just mixing it up with a little butter and powdered sugar creates the most delicious topping that takes these cookies over the top. Plus, decorating with gel food coloring makes them extra fun for the kids!
How to Make These Delicious Carrot Cake Cookies
Preheat Your Oven
Alright, let’s get baking! Preheat your oven to 350°F (175°C) and line a half sheet pan with parchment paper. Set that aside because baking is about to happen!
Melt the Butter
In a small pot (or the microwave if you’re feeling lazy, I’m right there with ya), melt the 113 g of unsalted butter over medium heat, stirring occasionally until it’s liquid gold. Pour this into a heat-safe bowl and let it cool for about 15 minutes.
Prepare the Carrots
Now, let’s talk about those carrots! Shred them with a fine grater and place the shredded carrots in a double layer of paper towels. Wrap the paper towel around the carrots, pressing the excess juice out, this is a crucial step! You’re aiming for 40 grams of shredded carrots after pressing.
Mix the Wet Ingredients
In a large bowl, combine the melted butter, 220 g of granulated sugar, 2 large eggs (make sure they’re at room temperature!), 1 1/2 tsp canola oil, 227 g of carrot puree, the shredded carrots, and 1 1/2 tsp of vanilla extract. Whisk everything together until it’s nice and smooth. The aroma is just heavenly!
Combine the Dry Ingredients
In another bowl, mix together the dry ingredients, 1 tsp baking soda, 1/2 tsp baking powder, 2 tsp ground cinnamon, 1/2 tsp salt, and 270 g of all-purpose flour. Once they’re well combined, slowly add your dry mix to the wet ingredients. Use a spatula to gently fold them together, being careful to not overmix. You want a dough that has a little texture!
Scoop the Dough
Grab a 2-tablespoon cookie scoop and portion out the cookie dough onto the prepared sheet pan. Make sure to space those lovelies at least 2 inches apart. Trust me, they spread a bit! They’ll be like fluffy, little clouds when they come out of the oven.
Bake!
Pop the pan into the oven and bake for 8-10 minutes, or until the cookies lightly bounce back when you touch the top, a little jiggle means they’re just right.
Cooling Time
Let them cool on the half sheet pan for about 5 minutes before transferring them to a cooling rack. Don’t rush this part! You want those cookies to cool completely before frosting them.
Making the Cream Cheese Frosting
While the cookies are cooling, whip up that luscious cream cheese frosting! In a bowl, mix together the 8 oz of cold cream cheese, 113 g of slightly soft butter, 2 tsp of vanilla, and 400 g of powdered sugar until it’s smooth and creamy. Feel free to add the gel food coloring to jazz up the frosting if you’re feeling creative!
Frosting the Cookies
Once the cookies have cooled completely, spread or pipe the cream cheese frosting generously on each cookie. For a little crunch, sprinkle some finely chopped walnuts or pecans on top. And voila! Your super delicious carrot cake cookies are ready to impress!
If you loved these amazing carrot cake cookies, be sure to check out my Chocolate Marshmallow Cookies or my Tropical Mango Cookies!
Why This Recipe Works
Comfort Food
These carrot cake cookies are loaded with warmth and sweetness, making them a perfect comfort food option. The smell of cinnamon and vanilla baking in the oven is like a big hug for your home!
Quick & Easy
This recipe comes together in under 30 minutes and requires minimal cleanup. Just one bowl for mixing! Can you say, “weeknight dessert?”
Customizable
You can easily switch up the ingredients based on what you have on hand. No walnuts? No biggie! You can add raisins or leave them out altogether. Want a kick of spice? Toss in some nutmeg!
Kid-Friendly
These cookies are a huge hit with kids, plus you can sneak in some veggies, who doesn’t love that? Get the little ones involved; they will have a blast mixing, scooping, and decorating!
Perfect for Sharing
They’re perfect for sharing at potlucks or family gatherings. You’ll be the star of the party when you show up with these guys!
Serving Suggestions and Storage
What to Pair It With
Serve these cookies with a glass of milk or your favorite tea. Ideal for those cozy afternoons! They are even great warmed up with a little extra frosting!
Storage Tips
These carrot cake cookies will keep well in an airtight container at room temperature for about 3-4 days. If you live in a super humid climate, then refrigeration might be a better option.
Freezing Friendly
Yes, these cookies are freezer friendly! Just place them in an airtight container or freezer bag, and they’ll stay fresh for up to 3 months. Thaw them out in the refrigerator overnight when you’re ready to indulge!
Carrot cake cookies are the perfect blend of soft, sweet, and oh-so-delicious! Honestly, I think you’ll agree with me that they might just become a staple in your home too.
So, roll those sleeves up, head to the kitchen, and whip up a batch (or two)! Who can resist a cookie that tastes like a slice of cake? You can thank me later!
Happy cooking! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Carrot Cake Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a half sheet pan with parchment paper.
- Melt the 113 g of unsalted butter over medium heat and let it cool for about 15 minutes.
- Shred the carrots with a fine grater and press out the excess juice using paper towels. Aim for 40 grams of shredded carrots.
- In a large bowl, combine the melted butter, sugar, eggs, canola oil, carrot puree, shredded carrots, and vanilla. Whisk until smooth.
- In another bowl, mix together baking soda, baking powder, cinnamon, salt, and flour.
- Slowly add the dry mix to the wet ingredients and fold gently to combine.
- Scoop the dough onto the prepared sheet pan, spacing them at least 2 inches apart.
- Bake for 8-10 minutes, until lightly golden and just set.
- Let them cool on the pan for 5 minutes before transferring to a cooling rack.
- In a bowl, mix cream cheese, butter, vanilla, and powdered sugar until smooth.
- Add food coloring if desired.
- Once cookies are cooled, frost each cookie generously with cream cheese frosting.
- Optionally garnish with chopped walnuts or pecans.