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Carrot cake cookies deliver the entire flavors of your favourite cake right into a extra transportable format. Bursting with shredded carrot, pineapple, and coconut, these gentle cookies are topped with silky cream cheese frosting for the right chunk.
Carrot cake is one in every of my favourite desserts. I completely adore the J. Alexander’s carrot cake and make it a number of instances a yr.
So clearly I really like taking the entire flavors of one in every of my favourite desserts and placing them in different desserts, equivalent to carrot cake bread! These carrot cake cookies are my new obsession. They’re gentle, barely chewy, and completely cakey.
Why you’ll love this carrot cake cookie recipe
I’m actually into these carrot cake cookies, and I do know you’ll love them, too. Right here’s why:
- Wonderful texture: These cookies have an incredible texture. The cookie dough itself bakes as much as be gentle and a bit cakey, much like zucchini cookies. The added coconut and raisins give a little bit of chewiness, too.
- Excellent taste: This recipe contains the entire finest elements of a traditional carrot cake: barely candy carrots, pineapple, chewy raisins and coconut, heat spices, and tangy cream cheese frosting. They actually do style like carrot cake…simply in cookie kind!
- No chilling required: No want to relax the dough. Simply combine, portion, and bake. Even with letting the cookies cool earlier than frosting them, you’ll be able to have them prepared in simply over an hour!
- Nice for gatherings: If you happen to’re headed to an Easter brunch or occasion, take these carrot cake cookies. They journey higher than an entire cake does!
Components and substitutions
⬇️ For the total recipe, together with ingredient quantities, scroll right down to the recipe card under!
- Butter: Ensure that your butter has softened to room temperature earlier than you begin baking.
- Sugar: I like a mix of granulated sugar and brown sugar for the very best taste and texture. In case your brown sugar has hardened within the pantry, take a look at my suggestions for softening brown sugar.
- Giant eggs
- Vanilla: Extract or vanilla bean paste
- Crushed pineapple: Use crushed pineapple in juice and drain the pineapple earlier than utilizing it. You don’t need to press out the fruit till it’s dry; simply ensure you drain off as a lot of the juice as you’ll be able to.
- Raisins: Technically non-compulsory, however extremely advisable.
- Carrots: I like to recommend finely grating these utilizing the small holes on a field grater. Since these cookies gained’t bake so long as cake does, finely grating the carrots helps them prepare dinner higher within the cookies.
- Sweetened shredded coconut: You may simply unsweetened flaked coconut, simply know that the ultimate cookies gained’t be as candy.
- All-purpose flour
- Spices: Floor cinnamon and superb sea salt spherical out the flavour of the cookie dough. You may additionally add a pinch of nutmeg or use pumpkin pie spice instead of the cinnamon in case you have some available!
- Leavening: A mixture of baking powder and baking soda.
The frosting for these cookies relies on my cream cheese frosting recipe. You’ll additionally want softened cream cheese and powdered sugar for this.
The right way to make these carrot cake cookies
Utilizing a stand mixer or an electrical hand mixer, cream the butter and sugars till gentle and fluffy. This may take about 3 minutes. Scrape down the edges of the bowl as wanted.
Add within the eggs and vanilla, then the pineapple, raisins, carrots, and coconut.
In a separate bowl, whisk collectively the dry elements. Slowly add this to the moist elements till the dough is simply mixed.
Use a big cookie scoop to portion the cookie dough onto a baking sheet lined with parchment paper. Depart about 2 inches between every cookie.
Bake at 350°F for 15-17 minutes, till golden and the tops are simply set and not look moist or shiny. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to chill fully.
Make the cream cheese frosting utilizing a hand mixer or stand mixer. Unfold onto the cooled cookies and luxuriate in!
Recipe Tip
Use meals coloring to show a number of the frosting orange and a few inexperienced and pipe little carrots onto the highest of every cookie!
You may additionally flip the cookies into carrot cake sandwich cookies by spreading the frosting onto the underside of a cookie and sandwiching it with a second cookie.
Storage
Retailer carrot cake cookies in an hermetic container within the fridge for as much as 3 days. You don’t need to go away them at room temperature as a result of cream cheese within the frosting.
If you wish to make the cookies forward of time, allow them to cool after which retailer them in an hermetic container. Freeze for as much as a month. Thaw, then unfold the cream cheese frosting on prime earlier than having fun with.
I don’t suggest freezing the frosted cookies, as freezing and thawing could make the frosting cut up.
Skilled suggestions for finest outcomes
- It’d look like a easy step, however at all times ensure you know methods to measure flour accurately earlier than you begin baking. Getting this proper could make the distinction between good cookies and a complete recipe flop!
- Finely grate the carrots your self. Don’t depend on bagged shredded carrots from the grocery retailer—they gained’t provide the proper texture and also you’ll find yourself with bits of uncooked carrot within the cookies.
- Let your butter and cream cheese soften to room temperature earlier than baking the frosting. That is the important thing to a superbly easy cream cheese frosting that gained’t cut up!
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Preheat oven to 350°F. Line a baking sheet with parchment paper.
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Within the bowl of a stand mixer fitted with the paddle attachment, or in a big bowl with an electrical mixer, beat butter and sugars on medium velocity till gentle and fluffy. Add in eggs and vanilla and blend till mixed. Stir in pineapple, raisins, carrots and coconut till evenly integrated.
1/2 cup unsalted butter, 1/2 cup packed gentle brown sugar, 1/2 cup granulated sugar, 2 giant eggs, 2 teaspoons pure vanilla extract, 1 (8-ounce) can crushed pineapple in juice, 1 cup raisins, 1 cup finely shredded carrots, 1 cup sweetened shredded coconut
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In a separate medium bowl, whisk collectively flour, cinnamon, baking powder, baking soda and salt. Progressively add the dry elements to the carrot combination till simply mixed. Be sure you scrape down the edges of the bowl utilizing a rubber spatula to verify every little thing is absolutely integrated into the batter.
2 cups all-purpose flour, 2 teaspoons floor cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon superb sea salt
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Utilizing a big (3 tablespoons) cookie scoop, scoop batter onto ready baking sheet, leaving about 2 inches of area between every cookie.
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Bake in preheated oven for 15-17 minutes. Take away pan to cooling rack and permit cookies to chill on pan for about 5 minutes earlier than transferring them to the cooling rack to chill fully.
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Repeat with remaining batter.
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As soon as cookies have fully cooled, put together the cream cheese frosting.
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Within the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl with an electrical hand mixer, cream collectively cream cheese and butter till nicely mixed, about 3 minutes, scraping the edges of the bowl with a spatula as mandatory.
4 ounces cream cheese, 1/4 cup unsalted butter
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With the mixer on low, steadily add the powdered sugar till completely integrated and easy. Add vanilla and blend to mix. Flip the mixer to medium velocity and blend for 3-4 extra minutes, scraping the edges and backside of the bowl with a spatula as mandatory. Unfold frosting onto every cookie.
2 ½ cups powdered sugar, 1 teaspoon pure vanilla extract
Tailored from allrecipes.
Serving: 1cookie, Energy: 280kcal, Carbohydrates: 44g, Protein: 3g, Fats: 11g, Saturated Fats: 7g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 3g, Trans Fats: 0.3g, Ldl cholesterol: 40mg, Sodium: 152mg, Potassium: 134mg, Fiber: 1g, Sugar: 28g, Vitamin A: 1383IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg
Diet data is routinely calculated, so ought to solely be used as an approximation.
