Monday, April 15, 2024
HomeHealthy EatingCarrot Cake Cookies – A Couple Cooks

Carrot Cake Cookies – A Couple Cooks


These mushy and chewy carrot cake cookies are filled with shredded carrots, cozy spices, and a touch of cream cheese frosting. They’re the proper recipe to rejoice the season!

Carrot Cake Cookies

Whereas we’re probably not cake individuals, we do love a very good carrot cake. So right here’s a riff on the flavors we’re so enthusiastic about: carrot cake cookies recipe! These mushy and chewy cookies are right here fulfill your cravings in a fast and simple means. Think about all one of the best components of carrot cake – the moist, spiced cake base, the colourful flecks of carrot, the candy crunch of walnuts or pecans – condensed into bite-sized perfection! Prime all of it off with a drizzle of cream cheese frosting and also you’ve obtained the proper candy deal with (in our opinion).

Why make these carrot cake cookies

These carrot cake cookies are outrageously good: chewy, mushy, and scrumptious! We developed them primarily based on our fashionable chocolate chip cookies, and we’d like them even higher. Listed below are a number of causes to like them:

  • Individuals love them. Our recipe tester Lexi mentioned, “The spices are spot on. They undoubtedly style like carrot cake, however in cookie type. They have been actually enjoyable to make and so good! By the way in which, they style AMAZING straight from the fridge. Fairly addictive.”
  • They’re straightforward and retailer nicely. There’s no chilling the dough required and no particular strategies. And, these cookies keep mushy and chewy for days!
  • The cookies have nutritious components. They’re not a well being meals, however these cookies are loaded with outdated Usual oats, carrots and walnuts.
  • They’re straightforward to make vegan. These cookies are eggless and will be made with coconut oil for vegan or with butter!
Carrot cake cookies with cinnamon and measuring cup

Substances you want

Carrot cake is just not exhausting to make, however whipping up a layer cake does take a while and approach. As a substitute, these cookies are bite-sized types of carrot cake that come collectively merely and require much less total portions of components. Right here’s what you’ll want for these carrot cake cookies:

  • Baking necessities: Impartial oil (grapeseed, canola or vegetable), butter or coconut oil, granulated sugar, brown sugar, all-purpose flour
  • Produce: Carrots, applesauce
  • Pantry components: Outdated Usual oats, walnuts, vanilla extract, almond extract, baking soda, cinnamon, ginger, nutmeg, salt
  • Icing components: Cream cheese, powdered sugar, milk

We extremely advocate utilizing the almond extract for one of the best taste! The recipe requires 1/16 teaspoon extract (1 to 2 drops), which is simply sufficient to present it a nuance in taste however not sufficient that it’s strongly perceptible. We use a ⅛ teaspoon measure and fill it midway; for those who don’t have one, you possibly can approximate utilizing a ¼ teaspoon.

Carrot cake cookies with cream cheese icing

Ideas for baking carrot cake cookies

There are a number of suggestions for baking one of the best carrot cake cookies! Right here’s what we do to get even-sized cookies that work each time:

  • Use a cookie scoop or weigh the batter. When you have a 3 tablespoon cookie scoop, it’s useful for portioning the dough: simply overfill it barely. You may as well weigh out the batter at roughly 50 grams per cookie (or weigh your whole dough and divide by 18).
  • Non-stick cookie sheets are useful. This has turn out to be our most popular methodology for cookies. We advocate utilizing two of these non-stick cookie sheets for essentially the most even bake.
  • Bake every tray individually for essentially the most even bake. When you have a really even oven, you possibly can strive baking each sheets without delay and rotate the sheets midway by. Nonetheless, our oven is fairly uneven so that is what works greatest! There’s no must refrigerate the dough in between batches.

For the cream cheese icing

The cream cheese drizzle is what takes these cookies to the following degree! You’ll want simply cream cheese, powdered sugar, butter, and milk (vegan as desired). We piped on the icing utilizing a piping bag, however you should use a fork to drizzle as nicely.

  • Heat 3 tablespoons cream cheese within the microwave or stovetop. Warming it makes it straightforward to stir right into a glaze.
  • Alter the liquid as crucial. The icing will really feel very thick at first, however maintain stirring and it’ll type right into a thick drizzle. That’s all there’s to it!
  • Use a piping bag for neat zig zags, or a fork for a messy, extra natural drizzle. Don’t use a spoon, which makes for extra of a thick, uneven look.
Carrot Cake Cookies recipe

Dietary swaps: they’re simply vegan!

These carrot cake cookies are simply made vegan! Merely use refined coconut oil, which is our favourite approach to make these cookies (the butter is a swap). For the icing, use vegan cream cheese, vegan butter, and the plant-based milk of your selection. Or, go to this Vegan Cream Cheese Icing.

Storage data

Carrot cake cookies maintain up nicely over time, preserving their chewy texture. Right here’s what to notice about storing them:

  • Retailer in a sealed container at room temperature for 1 week. The feel holds up nicely they usually keep chewy without having so as to add something to the container.
  • Retailer refrigerated for two weeks. Enable to come back to room temperature earlier than serving.
  • Retailer frozen for as much as 3 months. 

Extra cookies recipes

Carrot cake cookies are excellent as a spring recipe or any time of yr! Listed below are a number of extra cookies you may take pleasure in:

This carrot cake cookies recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, see the Dietary Swaps part above.

Print

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Description

These mushy and chewy carrot cake cookies are filled with shredded carrots, cozy spices, and a touch of cream cheese frosting. They’re the proper recipe to rejoice the season!


For the cookies

  • ⅓ cup impartial oil (grapeseed, canola or vegetable)
  • ¼ cup refined coconut oil or butter, at room temperature
  • ½ cup granulated sugar
  • ¾ cup mild brown sugar, firmly packed
  • 1/2 cup unsweetened applesauce
  • ½ tablespoon vanilla extract
  • 1/16 teaspoon almond extract (optionally available however really helpful)*
  • 2 cups [280 g] all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons floor cinnamon
  • ½ teaspoon floor ginger
  • ¼ teaspoon nutmeg
  • ¾ teaspoon kosher salt
  • 1 ¼ cups Outdated Usual oats
  • ¾ cup shredded carrots (giant grated)
  • ½ cup chopped walnuts (toasted in a dry skillet for a couple of minutes till aromatic, if desired)

For the cream cheese icing (or vanilla glaze)

  • ¼ cup cream cheese (or vegan cream cheese)
  • 2 tablespoons butter (or vegan butter)
  • 1 cup powdered sugar
  • 2 to 3 teaspoons milk of selection


  1. Preheat the oven to 350°F. Line two giant baking sheets with parchment paper, or omit if utilizing non-stick cookie sheets (we swear by these).
  2. Within the bowl of a stand mixer (or a big bowl), add the impartial oil, coconut oil, brown sugar, and granulated sugar. Combine with the paddle attachment (or an electrical mixer) on Medium velocity till absolutely mixed, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and blend till mixed, a number of seconds. 
  3. In a separate bowl, whisk the flour, baking soda, cinnamon, kosher salt, and Outdated Usual oats. Activate the mixer and steadily add the flour and oats combination, mixing till simply integrated. Add the carrots and walnuts and blend on low for a number of seconds till combined in. The dough will really feel barely oily, however that is as anticipated.
  4. Scoop 9 3-tablespoon-sized balls of dough onto the ready cookie sheet, leaving a number of inches between every cookie for spreading (utilizing a cookie scoop is useful; we overfilled our 2 tablespoon scoop or you possibly can weigh out 50 grams every). Bake one batch for 14 to fifteen minutes, or till simply golden (baking one batch at a time makes essentially the most even bake). Cool the cookies on the baking sheet for five to 10 minutes earlier than transferring them to a cooling rack to chill absolutely. Whereas the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. 
  5. As soon as the cookies are absolutely cooled, to make the icing, place the cream cheese and butter (lower into a number of small items) in a glass measuring cup or bowl and microwave for about 20 seconds till heat, then stir collectively till clean. (Alternatively, heat it in a small saucepan over medium low warmth on the stovetop). Stir within the powdered sugar and milk and blend till a drizzlable glaze varieties. If the glaze is just too thick, add ½ teaspoon milk at a time till it turns into capable of drizzle however nonetheless has a thick texture. 
  6. Pipe the icing onto the cookies utilizing a piping bag or use a fork to drizzle it over the cookies. Enable to dry for 10 minutes. Retailer the cookies in a sealed container at room temperature for as much as 5 days or refrigerated for two weeks (carry to room temperature earlier than serving). If making the cookies upfront, retailer them un-iced and refrigerated or frozen; add the drizzle instantly earlier than serving.

Notes

*We extremely advocate utilizing the almond extract for one of the best taste! 1/16 teaspoon equates to 1 to 2 drops, simply sufficient to present it a nuance in taste however not sufficient that it’s strongly perceptible. We use a ⅛ teaspoon measure and fill it midway; for those who don’t have one, you possibly can approximate utilizing a ¼ teaspoon.

  • Class: Dessert
  • Technique: Baked
  • Delicacies: Dessert
  • Eating regimen: Vegan

Key phrases: Carrot cake cookies, carrot cake cookies recipe

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