Carrot Cake Cookies
Carrot Cake Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 15-16 cookies
Measurements:
(Recipe in grams below!)
1 cup butter
3/4 cup white sugar
3/4 cup brown sugar
1 egg
2 tsp vanilla extract
4 big carrots
3 & 3/4 cups All-Purpose Flour
1 tsp baking soda
1/2 tsp baking powder
1 tbsp cinnamon
1 tsp nutmeg
1/2 tsp ground cloves (optional)
Frosting
1/2 cup butter
1/3 cup cream cheese (you can substitute with more butter)
3 cup powdered sugar
3 tbsp heavy cream (or 2 tbsp milk)
1 tsp vanilla extract
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Using carrots in your cookies?
When using carrots in your cookies, be wary of how much moisture they add. Use a cheese grater to crush up your carrots and then use a paper towel to squeeze out the moisture.
You can put your carrots in a paper towel and squeeze the water out of the bottom, over a sink or bowl, or you can push the paper towel on top of the crushed carrots. Both way will allow you to remove the excess moisture and make your cookie dough less liquidy.
Measurements In Grams:
225 grams butter
150 grams white sugar
150 grams brown sugar
1 egg (~60 grams)
4 grams vanilla extract
300 grams carrots
425 grams All-Purpose Flour
4 grams baking soda
2 grams baking powder
4 grams cinnamon
2 grams nutmeg
2 grams ground cloves (optional)
Frosting
120 grams butter
80 grams cream cheese (you can substitute with more butter)
336 grams powdered sugar
40 grams heavy cream (or 20 grams milk)
2 grams vanilla extract
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
Instructions:
Step 1
Preheat oven to convection 350 degrees fahrenheit.
Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).
Step 2
Add in brown sugar and white sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
Step 3
Add your large egg and stir into mixture. Do not mix too much because the excess air will make your cookie cakey.
Mix in vanilla.
Step 4
Use a cheese grater to chop your carrots into small pieces. Put carrots onto a paper towel and lift the paper towel over a bowl or sink and squeeze the extra liquid out of the carrots. Add carrots into cookie dough mixture.
Add flour, baking powder, baking soda, nutmeg, cinnamon, and ground cloves (optional) into the mixture. Fold dry ingredients into your dough until fully incorporated.
Step 5
Place a 1/3 cup scoop of cookie dough onto a parchment paper lined tray.
Start by baking a single cookie on your tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
Step 6
After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray.
Bake cookies for 10-11 minutes.
Step 7
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
For frosting, beat butter and cream cheese together until mixture turns off-white. Then slowly add your powdered sugar until fully incorporated. Lastly add your heavy cream and extracts. Whip the mixture to let the heavy cream fluffen your mixture. If you want, mix frosting with a spatula to take away some of the air bubbles (this will help you avoid air bubbles when piping it out).
Step 8
Add frosting into piping bag with a circular piping tip. Frost cookies and leave one without frosting. Crush this cookie up and add crumbles on top of frosted cookies and you’re done!
Store in fridge for up to 10 days. Do not recommend keeping these at room temperature because the cream cheese frosting will soften too much and go bad quicker.