Carrot Cake Cookies
Chewy Carrot Cake Cookies with warm spices, freshly grated carrots, a hint of vanilla and rich butter. Topped with classic cream cheese frosting made with butter, cream cheese, powdered sugar and vanilla extract. Make for Easter and springtime holidays.
Servings 35 -40
Ingredients
For the Carrots
- 12 ounces carrots , peeled and shredded (2 cups)
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
For the Cookie Dough
- 2 cups all-purpose flour + plus more if needed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 12 tablespoons unsalted butter , melted and cooled
- 1 large egg
- 1 large egg yolk
- 2 1/2 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts
For the Frosting
- 6 tablespoons unsalted butter , softened
- 1 + 1/2 cups confectioners' sugar (powdered sugar)
- 6 ounces cream cheese , cut into 4 pieces, at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup chopped pecans or walnuts
Instructions
- Peel carrots and grate them on a cheese grater. In a medium bowl, toss carrots with 1 teaspoon sugar + 1/2 teaspoon salt. Allow carrots to sit for 30 minutes. This step will remove extra liquid to ensure a chewy center. Place carrots in center of dish towel or use hands to wring extra liquid out. Liquid should amount to at least 1/4 cup, mine was 1/3 cup; set liquid aside.
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper; set aside.
- In a bowl fit with a mixer, combine melted butter, brown sugar, granulated sugar, egg and egg yolk and vanilla extract. Beat until combined. In a medium bowl, whisk together flour, baking soda, cinnamon and nutmeg. Pour dry ingredients into wet ingredients. Mix just until combined.
- Slowly beat/stir in drained carrots and nuts.
- **If mixture is too clumpy and dry, fold in a tablespoon at a time of carrot juice.
- **If mixture is too wet, fold in a tablespoon of flour at a time.
- Scoop about 1 + 1/2 tablespoon - 2 tablespoons cookie dough onto baking sheet. Bake in oven for 16-19 minutes. *See notes if first batch of cookies are flat.
- Allow to cool for a few minutes. Place on cookie rack to cool.
To make the frosting
- Beat softened butter and confectioners' sugar for 3-5 minutes. Beat in 1/4 softened cream cheese at a time. Beat in vanilla extract. Beat for an additional 2 minuets.
- Frost each cookie and top with chopped pecans or walnuts.
Notes
*Cookie dough can be made without a mixer and stirred by hand.
**Carrots can be drained with a dishtowel or by squeezing between clean hands. Reserve liquid for later, if needed.
***Melted and cooled butter refers to butter that is melted and slightly cooled. It should read between 85-95 degrees F.
******If mixture is too clumpy and dry, fold in a tablespoon at a time of carrot juice. Alternatively, if mixture is too wet, fold in a tablespoon of flour at a time.
NOTE - If cookies come out flat, bake for less time or add more flour!
**Carrots can be drained with a dishtowel or by squeezing between clean hands. Reserve liquid for later, if needed.
***Melted and cooled butter refers to butter that is melted and slightly cooled. It should read between 85-95 degrees F.
******If mixture is too clumpy and dry, fold in a tablespoon at a time of carrot juice. Alternatively, if mixture is too wet, fold in a tablespoon of flour at a time.
NOTE - If cookies come out flat, bake for less time or add more flour!