Carrot Cake Cookies
These cookies have a lovely cakey texture making them like no other, and are topped with the signature cream cheese frosting.
The combination of cinnamon and nutmeg are what gives the cookies that signature carrot cake warmth.
if you’re a fan of nuts, add some chopped walnuts or pistatios to the cookie batter or sprinkle on top of the cream cheese for some extra crunch and texture.
Ingredients
For the cookies:
- 120g plain flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp salt
- 113g unsalted butter, softened
- 100g brown sugar
- 50g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 medium carrots, finely grated
For the cream cheese frosting:
- 113g cream cheese
- 57g butter, softened
- 120g icing sugar
- ½ tsp vanilla extract
Recipe Details
Method
Step 1
Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Step 3
In a larger mixing bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 2–3 minutes with an electric mixer.
Step 4
Beat in the egg and vanilla extract until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix—we want tender cookies!
Step 6
Place the grated carrots in a few pieces of kitchen roll, and gently squeeze out the juices. Gently fold in the grated carrots.
Step 7
Scoop out portions of dough onto the pre-prepared baking tray, pacing them about 2 inches apart. Using a medium ice cream scoop is a good size.
Bake for 10–12 minutes, or until the edges are golden brown and the centres look just set.
Step 8
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Make the frosting
Step 9
Using a stand mixer with a paddle attachment, beat together the butter on a medium speed for several minutes, then add the cream cheese. Continue to beat together until they have combined.
Step 10
Add icing sugar and vanilla extract, and beat until the frosting is fluffy.
Step 11
Set up your piping bag with a rounded nozzle, and scoop the frosting into the bag and tie up the end. Starting in the middle of the cookie, slowly pipe the spiral design onto each cookie.
Enjoy! x
Discover More Cookie Recipes
