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–+ servings
Carrot Cake Cookies

Soft and Chewy Carrot Cake Cookies That Everyone Craves

These Carrot Cake Cookies are soft, chewy, and topped with creamy frosting, making them a delightful dessert for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 stick Unsalted Butter Melted for better mixing.
  • 1 cup Granulated Sugar For sweetness and moisture.
  • 2 large Eggs Provide structure.
  • 227 g Carrot Purée Baby food purée is ideal.
  • 1.5 tsp Neutral Oil Can swap for canola or coconut oil.
  • 40 g Finely Grated Carrots Press to remove excess moisture.
  • 1.5 tsp Vanilla Extract Opt for pure vanilla.
  • 1 tsp Baking Soda For leavening.
  • 0.5 tsp Baking Powder Ensure it's fresh.
  • 2 tsp Ground Cinnamon For classic flavor.
  • 0.5 tsp Salt Table salt recommended.
  • 270 g All-Purpose Flour For structure.
For the Cream Cheese Frosting
  • 8 oz Cream Cheese Full-fat recommended.
  • 400 g Powdered Sugar For sweetness and thickness.
  • Gel Food Coloring Optional for festive color.
  • Chopped Walnuts or Pecans Optional for garnish or in batter.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • mixing bowl
  • saucepan
  • whisk
  • measuring cups
  • measuring spoons
  • Cooling Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Melt the unsalted butter over low heat, then let it cool for about 15 minutes.
  3. Finely grate fresh carrots and press to remove excess moisture.
  4. In a bowl, combine the cooled melted butter, granulated sugar, eggs, oil, purée, and vanilla; whisk until smooth.
  5. In another bowl, mix flour, baking soda, baking powder, cinnamon, and salt; gradually add to wet ingredients.
  6. Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
  7. Bake for 8-10 minutes until light and spring back when touched.
  8. Cool cookies on the baking sheet for about 5 minutes, then transfer to a cooling rack.
  9. Beat cream cheese in a bowl until smooth; add powdered sugar until fluffy and creamy.
  10. Frost cooled cookies and add chopped nuts if desired.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

For best results, allow melted butter to cool before mixing and remove carrot moisture to ensure tenderness.

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