Carrot Cake Cookies
Ingredients
For the Carrot Cake Cookies:
- ½ cup finely ground carrot bits 75 g (see recipe for instructions)
- 1 ¾ cups all-purpose flour 219 g
- 2 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup unsalted butter softened (168 g)
- 1 cup packed light brown sugar 220 g
- 2 egg yolks at room temperature
- 1 teaspoon vanilla bean paste or extract
For the Cream Cheese Frosting:
- ¼ cup unsalted butter softened (56 g)
- 4 oz cream cheese cold (113 g)
- 1 ½ – 2 cups powdered sugar 195-260 g
- Chopped walnuts for topping optional
Instructions
For the Carrot Cake Cookies:
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Grate carrots and process them until finely chopped. Measure out ½ cup of carrot bits.
- Dry carrot bits thoroughly by pressing them between paper towels.
- In a bowl, whisk together flour, spices, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and brown sugar until pale and fluffy. Add egg yolks and vanilla, mixing until combined.
- Mix in dried carrot bits, then add dry ingredients and mix until combined.
- Scoop dough onto prepared baking sheets and bake for 11-13 minutes.
- After baking, use a circular cookie cutter to shape the cookies if desired.
For the Cream Cheese Frosting:
- Beat butter until pale and fluffy, then add cream cheese and mix until combined.
- Gradually add powdered sugar until desired consistency is reached.
Decorating the Cookies:
- Once cookies are cooled, spread cream cheese frosting on each one.
- Sprinkle with chopped walnuts if desired, then serve and enjoy!
Notes
Proper flour measurement is essential for baking success. Avoid scooping flour directly; instead, spoon it into the measuring cup and level it off with a knife, or use a kitchen scale.