Description
Soft and chewy carrot cake cookies bursting with cozy spices like cinnamon, nutmeg, and ginger, featuring shredded carrots, nuts, and optional cream cheese frosting—perfect for Easter, fall gatherings, or a comforting homemade treat.
Ingredients
All‑purpose flour (or gluten‑free/oat/almond flour for dietary swaps)
Butter (for richness) or oil (like canola or coconut) for moisture
Brown sugar and white sugar blend for chewiness and structure
Eggs (implied for structure in mixing) (add per your standard cookie ratios)
Vanilla extract for balance and depth
Baking soda, salt, and spices (cinnamon, nutmeg, ginger)
Shredded fresh carrots (avoid pre-shredded) skilledcooks+1
Optional add-ins: raisins, shredded coconut, chopped walnuts or pecans
For Cream Cheese Frosting (optional): cream cheese (full‑fat), butter, powdered sugar, vanilla extract
Instructions
Prep Carrots: Wash, peel, and grate fresh carrots; press to remove excess moisture.
Creaming: Beat softened butter with brown and white sugar until light and fluffy; stir in eggs (if using) and vanilla.
Combine Dry Ingredients: In separate bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger.
Mix Dough: Gradually add dry ingredients into wet mixture; gently fold in grated carrots and any selected add-ins (nuts, raisins, coconut).
Chill Dough (Optional): Chill for 30–60 minutes to reduce spread and create thicker, chewier cookies.
Bake: Preheat oven to 350 °F (175 °C). Scoop dough balls (~2 Tbsp each) onto parchment-lined baking sheet; bake 10–12 minutes until edges are golden and centers slightly underbaked. Cool on sheet for 5 minutes before transferring to wire rack.
Frosting (Optional): Beat softened cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until fluffy; consider browning butter for a nutty flavor.
Assemble: For single cookies, spread frosting on top. For sandwich-style, pipe frosting onto one cookie and top with another.
Garnish (Optional): Sprinkle with chopped nuts, shredded coconut, or drizzle caramel for presentation.
Notes
Use freshly grated carrots—not pre-shredded—to preserve moisture and flavor.
Chill dough for thicker, chewier cookies.
For runny frosting, use full‑fat cream cheese and add more powdered sugar.
To prevent carrots clumping, toss them in a little flour before folding into dough.
Storage: unfrosted – airtight container at room temp up to 5 days; frosted – refrigerate up to 1 week; freeze dough balls or baked cookies up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10–12 min per batch.
- Category: Dessert
- Method: Baked
- Cuisine: American
