Description
Delightful cookies that combine the comforting flavors of traditional carrot cake with the ease of a portable treat.
Ingredients
- 113 g unsalted butter, melted
- 220 g granulated sugar
- 2 large eggs (room temperature)
- 227 g carrot puree (homemade or store-bought)
- 1 ½ tsp canola oil (or another neutral oil)
- 40 g finely grated carrots (after pressing juice out)
- 1 ½ tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp salt
- 270 g all-purpose flour
- 8 oz cold cream cheese (for frosting)
- 113 g unsalted butter, cold but slightly soft (for frosting)
- 2 tsp vanilla extract (for frosting)
- 400 g powdered sugar (for frosting)
- Green and orange gel food coloring (optional for decoration)
- Finely chopped walnuts or pecans (optional, for garnish)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Prepare a half sheet pan by lining it with parchment paper.
- Melt the butter: In a small pot or microwave-safe bowl, melt the butter over medium heat. Stir occasionally, then let it cool in a heat-safe bowl for about 15 minutes.
- Prepare the carrots: Use a fine grater to shred the carrots. Wrap the shredded carrots in a double layer of paper towels and press out the excess juice over the sink until you have 40 grams of grated carrots.
- Combine wet ingredients: In a large bowl, mix the cooled butter, sugar, eggs, oil, carrot puree, shredded carrots, and vanilla. Whisk until smooth.
- Mix dry ingredients: In a separate bowl, stir together the baking soda, baking powder, cinnamon, salt, and flour.
- Combine mixtures: Add the dry ingredients to the wet ingredients. Gently fold with a spatula until just combined.
- Scoop cookies: Use a 2-tablespoon cookie scoop to portion out the dough onto the prepared pan, leaving at least 2 inches of space between each cookie.
- Bake: Place in the oven and bake for 8–10 minutes, or until the tops spring back slightly when touched.
- Cool: Allow the cookies to cool on the pan for 5 minutes, then transfer to a cooling rack. Let them cool completely before frosting.
- Make the cream cheese frosting: Beat the cold cream cheese and slightly soft butter together in a bowl. Gradually add the powdered sugar and vanilla, mixing until smooth and creamy.
Notes
Use fresh carrots for the best flavor. Melted butter provides moistness while cold butter helps achieve a creamy frosting texture. Gel coloring is optional for decoration.