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Carrot Cake Cookies with Cream Cheese Frosting Recipe

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4.3 from 54 reviews

These Carrot Cake Cookies are a delightful twist on the classic carrot cake, combining moist carrot-infused cookie dough with a luscious cream cheese frosting. Perfectly spiced with cinnamon and topped with colorful carrot-shaped frosting designs, these cookies offer a flavorful and fun treat that’s easy to make and share.

Ingredients

For the Carrot Cake Cookies

  • 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 (juice pressed out)
  • 1 1/2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp salt
  • 270 g all-purpose flour

For the Cream Cheese Frosting

  • 8 oz cream cheese, cold
  • 113 g unsalted butter, cold but slightly soft
  • 2 tsp vanilla extract
  • 400 g powdered sugar
  • Green and orange gel food coloring
  • Finely chopped walnuts or pecans (optional, for garnish)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a half sheet pan with parchment paper and set it aside for baking the cookies.
  2. Melt the Butter: Add the butter to a small pot and melt it over medium heat, stirring occasionally, or melt in the microwave. Pour the melted butter into a heat-safe bowl and allow it to cool for 15 minutes to avoid cooking the eggs in the next step.
  3. Prepare Shredded Carrots: Using a fine grater, shred the carrots. Place the shredded carrots between two layers of paper towels and wrap them tightly. Press firmly over the sink to remove excess juice. Weigh out 40 grams of the pressed shredded carrots for the recipe.
  4. Mix Wet Ingredients: In a large mixing bowl, combine the cooled melted butter, granulated sugar, eggs, canola oil, carrot puree, shredded carrots, and vanilla extract. Whisk together until fully blended.
  5. Combine Dry Ingredients: In a separate bowl, stir together baking soda, baking powder, cinnamon, salt, and all-purpose flour to evenly distribute the leavening agents and spices.
  6. Mix Dough: Add the dry ingredients to the wet ingredients bowl. Using a mixing spatula, gently stir until just combined, being careful not to overmix to keep the cookies tender.
  7. Portion the Cookies: Use a 2-tablespoon cookie scoop to portion out the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart because they will spread a bit during baking.
  8. Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the tops of the cookies lightly bounce back when gently touched, indicating they are set but still soft.
  9. Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents breaking and ensures even cooling.
  10. Prepare the Cream Cheese Frosting: In a stand mixer fitted with a paddle attachment, beat the cold cream cheese on medium-low speed until smooth and creamy. Add the cold but slightly soft butter and continue mixing until the mixture is lump-free and silky.
  11. Add Flavor and Sugar: Mix in the vanilla extract and a pinch of salt. Add the powdered sugar gradually in 4 additions with the mixer on low. When all sugar is incorporated, increase the mixer speed to medium and beat for 2-3 minutes to lighten the frosting.
  12. Color the Frosting: Portion out 1/4 cup of the frosting into one bowl and 3 tablespoons into another. Tint the larger portion orange and the smaller portion green with gel food coloring. Transfer each colored frosting into separate piping bags fitted with #2 round tips.
  13. Frost the Cookies: Spread about 1 tablespoon of cream cheese frosting onto each cooled cookie using an offset spatula. Use the piping bags to create cute carrot designs with the colored frosting on top of each cookie.
  14. Garnish: Optionally sprinkle finely chopped walnuts or pecans over the frosting for an added crunch and nutty flavor.
  15. Store: Place the frosted cookies in an airtight container and refrigerate for up to 4 days to maintain freshness and texture.

Notes

  • Pressing the juice out of the shredded carrots is important to avoid excess moisture which could make the cookies soggy.
  • Use room temperature eggs for better mixing and consistency in the dough.
  • Make sure the melted butter is cooled to prevent cooking the eggs when mixed.
  • Allow cookies to fully cool before frosting to prevent the frosting from melting.
  • If you don’t have gel food coloring, natural alternatives like carrot juice or spinach powder can be used, though colors may be less vibrant.
  • Store the cookies in the refrigerator due to the cream cheese frosting for food safety and freshness.

Find it online: https://deliciousyum.com/carrot-cake-cookies-with-cream-cheese-frosting-recipe/