Description
Delight in these moist and flavorful Carrot Cake Cookies, combining the classic warmth of cinnamon, nutmeg, and ginger with sweet grated carrots and a luscious cream cheese frosting. Perfect for a cozy snack or dessert, these cookies offer a fantastic twist on traditional carrot cake in a portable form.
Ingredients
Dry Ingredients
- 2 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Carrot Preparation
- 2 large carrots, peeled and finely grated (160g wet)
Cookie Dough
- 1/2 cup (115g) unsalted butter
- 2/3 cup (135g) light brown sugar
- 1 large egg
- 1/2 cup (120 ml) real maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup (25g) chopped pecans, walnuts, or pistachios (optional)
- 1/8 cup (18g) raisins, finely chopped (golden raisins preferred, optional)
- 1/2 cup dessicated coconut, for rolling (optional)
Cream Cheese Frosting
- 4 oz (113g) block full-fat cream cheese, softened to room temperature
- 1/4 cup (57g) unsalted butter, softened to room temperature
- 2 cups (233g) powdered sugar, sifted
- 1/2 teaspoon pure vanilla extract
- Pinch salt
Instructions
- Dry the carrot shreds: Spread the freshly grated carrots in a thin layer on a parchment-lined sheet pan. Dehydrate them in an oven preheated to 200-225°F (100°C) for 25-30 minutes until the shreds are dry and shriveled with just a slight moisture remaining. Break apart any clumps with your fingers. You should end up with about 1/2 cup (22g) of dried carrot.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, nutmeg, ground ginger, and the dried carrot shreds. Set this mixture aside.
- Cream butter and sugar: In a mixer bowl fitted with a paddle attachment, beat 1/2 cup unsalted butter and 2/3 cup light brown sugar on medium speed for about 3 minutes until the mixture is light and fluffy. Add 1/2 cup maple syrup and beat to combine.
- Add egg and vanilla: Beat in 1 large egg and 1 teaspoon pure vanilla extract to the wet mixture. Scrape down the sides and bottom of the bowl as needed to incorporate all ingredients evenly.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, beating on low speed just until combined. To avoid over-mixing, fold in the chopped nuts and raisins by hand.
- Chill the dough: Wrap the cookie dough tightly in plastic wrap and refrigerate for at least one hour. If the chilled dough is too firm, let it sit at room temperature for a few minutes to soften slightly.
- Preheat oven and prepare baking sheets: Heat your oven to 350°F (180°C). Line two baking pans with parchment paper to prevent sticking.
- Shape cookies: Using a 1.5 tablespoon (30g) scoop or spoon, drop rounded balls of dough onto the prepared pans, ensuring at least 2 inches (5cm) between each cookie for spreading. Roll any cookies in dessicated coconut if desired before baking.
- Bake the cookies: Bake in the preheated oven for 9-10 minutes until edges begin to brown. The cookies will look slightly under-baked but will firm up as they cool.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Make cream cheese frosting: In a clean bowl with a paddle attachment, beat the softened cream cheese and 1/4 cup unsalted butter on medium speed until smooth and creamy, approximately 1-2 minutes. Gradually add powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed for 1-2 minutes until the frosting is fluffy. Add more powdered sugar if a thicker consistency is desired.
- Frost the cookies: Once cookies are fully cooled, spread or pipe the cream cheese frosting on top. If refrigerating the frosting, bring it to room temperature and whisk briefly or warm slightly for easy spreading.
Notes
- Drying the carrots helps reduce moisture, preventing soggy cookies and intensifying carrot flavor.
- Optional nuts and raisins add a delightful texture and extra flavor but can be omitted for nut-free or simpler versions.
- Rolling the cookie dough balls in dessicated coconut adds a nice exterior texture and subtle sweetness.
- Chilling the dough solidifies the fats and helps the cookies hold their shape while baking.
- For longer storage, keep frosted cookies refrigerated in an airtight container for up to 3 days.
- Prep Time: 1 hour 20 minutes (includes 1 hour chilling and 30 minutes carrot drying)
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
