Description
Delicious Carrot Cake Cookies infused with sweet carrot puree, warm cinnamon, and creamy frosting, perfect for any occasion.
Ingredients
Scale
- 113 g unsalted butter, melted
- 220 g granulated sugar
- 2 large eggs, room temperature
- 227 g carrot puree
- 1 1/2 tsp canola oil or neutral oil
- 40 g finely grated carrots (after pressing juice out)
- 1 1/2 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 270 g all-purpose flour
- 8 oz cream cheese, cold
- 113 g unsalted butter, cold but slightly soft
- 2 tsp vanilla (for frosting)
- 400 g powdered sugar
- Green and orange gel food coloring
- Finely chopped walnuts or pecans (optional, for garnish)
Instructions
- Preheat oven to 350F (175C). Line a half-sheet pan with parchment and set aside.
- Melt the butter in a small pot over medium heat or in the microwave, then cool for 15 minutes.
- Shred the carrots and press out the juice using paper towels until you have 40 grams of shredded carrots.
- Combine in a large bowl the melted butter, sugar, eggs, oil, carrot puree, shredded carrots, and vanilla. Whisk to combine.
- Combine in another bowl the dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Stir.
- Add dry ingredients to wet ingredients and stir gently with a spatula.
- Use a 2-tablespoon cookie scoop to portion cookies onto the lined pan, spacing them at least 2 inches apart.
- Bake for 8-10 minutes, until cookies lightly bounce back when touched. Cool on the pan for 5 minutes before transferring to a cooling rack.
- Beat together cream cheese, butter, vanilla, and powdered sugar until smooth for the frosting. Frost cooled cookies.
- Optional: Decorate with gel food coloring and chopped nuts. Store in an airtight container.
Notes
Chill the cookie dough for 30 minutes for better shape and flavor. Store cookies in an airtight container in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg