Everything that’s great about carrot cake but in a cookie.
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Who doesn’t love cookies? Likewise, who doesn’t love carrot cake? Doesn’t it seem natural to combine these two into one tasty and satisfying dessert? Well, that’s exactly what this recipe is all about. It mimics many of the steps and ingredients required for making carrot cake but tweaks things enough to make cookies instead of cake. Why didn’t anyone think of this sooner?
If you’re a little skeptical about why you would risk ruining a perfect thing like carrot cake, we promise this is a good idea. It’s just a different way of delivering the carrot cake taste you love. After all, it’s easier grabbing a cookie out of the cookie jar than it is to slice a piece of cake. These cookies come out soft, chewy, and tasting just like a fresh carrot cake you pulled out of the oven. Isn’t it great getting the best of both worlds?
That being said, if you try these cookies but still miss doing things the old-fashioned way, you can still cook an easy carrot cake. You can also experiment with some healthy varieties like keto carrot cake or gluten-free sugar-free carrot cake. Meanwhile, if you want to experiment further, you should try gluten-free carrot cake cupcakes. Finally, if you’re craving cookies but want to leave carrots out of it, we recommend gluten-free chocolate chip cookies or funfetti protein cookies.
Are Carrot Cake Cookies Healthy?
This is likely one of the healthiest cookie recipes you’re going to find. For starters, carrots have a variety of health benefits. It’s not just about helping your eyesight; carrots contain a wealth of vitamins and minerals. Meanwhile, the cinnamon serves as a natural sweetener, helping reduce the refined sugar in this recipe. The only caveat is that the frosting for the cookies can be high in fat and calories because it requires cream cheese and powdered sugar. But if you don’t make the frosting, this will be a healthy batch of cookies.
Keep Carrots Finely Grated
One of the biggest keys to make carrot cake cookies is making sure the carrots themselves are as finely grated as possible. After all, carrots are the key to the whole operation. If possible, you may want to use a food processor to make sure the carrots are properly grated. Doing this will help to make the cookies soft and moist on the inside.
At the same time, don’t be afraid to add a few extra ingredients that could enhance the recipe even further. Some people like to add shredded coconut to add a little more sweetness and texture. Others prefer to add nuts to their carrot cake cookies, specifically pecans. Finally, ginger and other mild spices can also add something extra to the flavor profile of these cookies.
INGREDIENTS
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 1/2 cups finely grated carrots
- 4 tablespoons unsalted butter, for frosting
- 2 ounces cream cheese, softened, for frosting
- 3 cups powdered sugar, for frosting
- 1 teaspoon pure vanilla extract, for frosting
- 4-6 tablespoons milk, as needed for frosting
INSTRUCTIONS
Prep
Ready the oven and baking sheets; mix dry ingredients.
Combine
Cream butter and sugars; add eggs and carrots.
Bake
Form dough balls, bake until golden, then cool.
Frost
Make frosting, apply to cookies, and enjoy.
Devour!
FAQs & Tips
It’s possible to make the dough for these cookies ahead of time and keep it chilled in the fridge for 2 or 3 days before baking them. Also, if the entire batch isn’t consumed right away, put the cookies in an airtight container and they should be good for a week.
Yes, if possible, give the dough at least one night in the fridge because the cookie dough is best when given a chance to sit.
Serving Suggestions
If carrot cake cookies aren’t enough of a dessert for you, we’d recommend pairing them with some fruit, specifically in smoothie form. It’s relatively easy to whip up a blueberry smoothie or a strawberry smoothie. You can also use a coconut milk quinoa fruit salad to complement your cookies. Pudding can also be a great partner for cookies, including pumpkin pie chia pudding or mint chia pudding with brownie bottom. Finally, if you’re craving a hot drink with your cookies, we recommend vegan hot chocolate.
Carrot Cake Cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 1/2 cups finely grated carrots
- 4 tablespoons unsalted butter for frosting
- 2 ounces cream cheese softened, for frosting
- 1 teaspoon pure vanilla extract for frosting
- 3 cups powdered sugar for frosting
- 4-6 tablespoons milk as needed for frosting
Instructions
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Preheat the oven to 350°F and line baking sheets with parchment paper.
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Whisk together flour, baking soda, salt, and cinnamon in a bowl.
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In a separate bowl, cream together room temperature butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
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Beat in eggs one at a time, then stir in the grated carrots.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 10-12 minutes or until the edges are golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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For the frosting, beat together butter, cream cheese, and vanilla extract until smooth. Gradually beat in powdered sugar, then thin with milk to desired consistency.
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Spread or pipe the frosting onto the cooled cookies and serve.
Nutrition
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