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Carrot Cake Cookies

DSC_5440 (2)

Prep Time: 30 mins

Cook Time: 14 mins

Yield: 24 cookies

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DSC_5440 (2)

Created by Megan @the_art.of.baking

Ingredients

Carrot Cake Cookies

  • 4 1/2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 2 tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
  • 1 Tbsp. Spice Islands® Ground Ginger
  • 1 Tbsp. Spice Islands® Ground Cardamom
  • 1 tsp. Spice Islands® Ground Allspice
  • 1/2 tsp. Spice Islands® Ground Nutmeg
  • 1 1/2 C. salted butter (softened)
  • 1 3/4 .C. brown sugar
  • 3/4 C. granulated sugar
  • 3 eggs
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 2 C. shredded carrots, about 4 large carrots
  • 1 C. shredded coconut
  • 1 C. chopped walnuts
  • 1/2 C. raisins

Homemade Cream Cheese Frosting

  • 16 oz. cream cheese (softened) about 2 packages
  • 1/2 C. salted butter (softened)
  • 3 C. powdered sugar
  • 2 Tbsp. milk
  • 1 tsp. Spice Islands® Pure Vanilla Extract

Directions

Cookies

  1. In a large bowl combine your flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, allspice and nutmeg. Mix until combined and set aside.
  2. In the bowl of your stand mixer, using your beater attachment, beat your butter on medium high speed until soft and airy. Add your brown sugar and sugar and beat until combined. Add your eggs and vanilla extract and beat until combined.
  3. Slowly add your flour mixture into your butter mixture while mixing on medium low speed. Beat until all the flour is completely and evenly combined into the dough. Set aside.
  4. In a food processor, using your shredding attachment, shred your carrots. If you do not have a food processor you could use a box shredder for this. Measure 2 heaping cups of shredded carrots and place them into your dough.
  5. Add your coconut, chopped walnuts, and raisins into your batter. Beat on medium low speed until evenly combined.
  6. Line a cookie sheet with parchment paper. Using a heaping tablespoon, scoop out and roll your cookie balls (each about the size of an egg). Place your cookie balls on your lined cookie sheet about 2 inches apart from each other. Using your fingers, slightly press down the tops of your cookies.
  7. Place your cookies in the fridge to chill for about 30 minutes.
  8. Bake your cookies at 350°F for 14 minutes.
  9. Let your cookies completely cool.

 

Cream Cheese Frosting

  1. In the bowl of a stand mixer, using your beater attachment, beat your cream cheese on medium high speed until soft and airy. Then add your butter and beat until fluffy consistency.
  2. Add your powdered sugar and beat on medium low speed until completely combined and smooth. Then add your milk and vanilla extract and beat until combined.
  3. Using a knife, spread your frosting on top of your cookies
  4. Optional: Decorate cookies with extra shredded carrot, coconut, and walnuts.

Carrot Cake Cookies

DSC_5440 (2)

Prep Time: 30 mins

Cook Time: 14 mins

Yield: 24 cookies

Ingredients

Carrot Cake Cookies

  • 4 1/2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 2 tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 1 Tbsp. Spice Islands® Ground Saigon Cinnamon
  • 1 Tbsp. Spice Islands® Ground Ginger
  • 1 Tbsp. Spice Islands® Ground Cardamom
  • 1 tsp. Spice Islands® Ground Allspice
  • 1/2 tsp. Spice Islands® Ground Nutmeg
  • 1 1/2 C. salted butter (softened)
  • 1 3/4 .C. brown sugar
  • 3/4 C. granulated sugar
  • 3 eggs
  • 2 tsp. Spice Islands® Pure Vanilla Extract
  • 2 C. shredded carrots, about 4 large carrots
  • 1 C. shredded coconut
  • 1 C. chopped walnuts
  • 1/2 C. raisins

Homemade Cream Cheese Frosting

  • 16 oz. cream cheese (softened) about 2 packages
  • 1/2 C. salted butter (softened)
  • 3 C. powdered sugar
  • 2 Tbsp. milk
  • 1 tsp. Spice Islands® Pure Vanilla Extract

Directions

Cookies

  1. In a large bowl combine your flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, allspice and nutmeg. Mix until combined and set aside.
  2. In the bowl of your stand mixer, using your beater attachment, beat your butter on medium high speed until soft and airy. Add your brown sugar and sugar and beat until combined. Add your eggs and vanilla extract and beat until combined.
  3. Slowly add your flour mixture into your butter mixture while mixing on medium low speed. Beat until all the flour is completely and evenly combined into the dough. Set aside.
  4. In a food processor, using your shredding attachment, shred your carrots. If you do not have a food processor you could use a box shredder for this. Measure 2 heaping cups of shredded carrots and place them into your dough.
  5. Add your coconut, chopped walnuts, and raisins into your batter. Beat on medium low speed until evenly combined.
  6. Line a cookie sheet with parchment paper. Using a heaping tablespoon, scoop out and roll your cookie balls (each about the size of an egg). Place your cookie balls on your lined cookie sheet about 2 inches apart from each other. Using your fingers, slightly press down the tops of your cookies.
  7. Place your cookies in the fridge to chill for about 30 minutes.
  8. Bake your cookies at 350°F for 14 minutes.
  9. Let your cookies completely cool.

 

Cream Cheese Frosting

  1. In the bowl of a stand mixer, using your beater attachment, beat your cream cheese on medium high speed until soft and airy. Then add your butter and beat until fluffy consistency.
  2. Add your powdered sugar and beat on medium low speed until completely combined and smooth. Then add your milk and vanilla extract and beat until combined.
  3. Using a knife, spread your frosting on top of your cookies
  4. Optional: Decorate cookies with extra shredded carrot, coconut, and walnuts.

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