Spring means more sunny days just around the corner, gorgeous delicate blossoms blooming all around us, and carrot cake of course! It's definitely my highlight of Spring because every year around Easter I always make this carrot cake or these cupcakes at least once (oh and now I've got this carrot cake cheesecake to add to that, two of the world's best kinds of cakes in one). Carrot cake is definitely one of my favorites. I love all the sweet spices and how incredibly moist the cake is from the carrots, and of course I can't get enough of the cream cheese frosting.
I might be slightly obsessed because I did already post a carrot cake cookie last year, but they were made with oats and nuts mixed into the batter and they were made into sandwich cookies. So, I wanted to switch things up a bit this time around and make them more similar to the texture of carrot cake without any oats (don't get me wrong those cookies are delicious too, I just mostly wanted an excuse to make something carrot cake again).
Everyone in my family loved these cookies, kids included. Carrot cake may get a bad rap by some because it's made with a veggie, but with a fair amount of sugar does it even matter? Yes, it's like turning a healthy, nutritious thing into candy, but don't we all need that every once in a while? I definitely think so! Especially when the end result are these delicious, cake-like carrot cake cookies!
- 1 1/2 cups (213 grams) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/2 cup (4 ounces) unsalted butter, softened
1/2 cup (106 grams) granulated sugar
1/4 cup (55 grams) packed light-brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup (118 grams) finely grated carrots
Chopped pecans or cinnamon, for decoration (optional)
- For the frosting:
5 ounces cream cheese, softened (don't oversoften it)
6 tablespoons (3 ounces) butter, softened
1/2 teaspoon vanilla extract
2 cups (220 grams) powdered sugar
- Preheat oven to 350°F.
- In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg for 20 seconds, and set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, granulated sugar, and brown sugar until creamy. Blend in egg and vanilla extract. With mixer set on low speed, add half of the flour mixture and mix just until combined, then mix in carrots, then mix in remaining 1/2 of the flour mixture just until combined. Scrape sides and bottom of bowl with a spatula to make sure everything is properly incorporated.
- Scoop dough out with a medium 1 1/2 tablespoon cookie scoop and drop onto baking sheets lined with silicone liners, spacing cookies 2 inches apart. Bake in preheated oven until set (they should still be soft to the touch, though), about 11-12 minutes.
- Meanwhile, make the frosting: In a mixing bowl fitted with the paddle attachment, whip together butter and cream cheese until light and fluffy. Mix in vanilla and powdered sugar and whip again until light and fluffy (if slightly runny, chill in freezer about 5 minutes, then mix one last time). If doing the carrot decoration, set aside about 2 tablespoons to tint green and 2 tablespoons to tint orange. (I used a Wilton #2 tip for the green and #4 for the orange.)
- Cool the cookies on a baking sheet several minutes, then transfer to a wire rack to cool. After 5-10 minutes of cooling on rack, finish cooling completely in an airtight container so they don't dry out. Once cool, frost with cream cheese frosting and top with pecans if desired.
- Desserts, Cookies
- North American
- 23 cookies