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SideChef
Recipes
American
Carrot Cake Cookies
Recipe

18 INGREDIENTS • 13 STEPS • 40MINS

Carrot Cake Cookies

5
1 rating
Who doesn’t like carrot cake? These carrot cake cookies are just like carrot cake, soft and full of spiced flavors. Pecan adds the crunchy texture and nutty flavors, coupled with the tangy and rich cream cheese frosting over the top, and all the flavors perfectly melt and combine in your mouth. Make as much as you can cause it will never be enough for your family.
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Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Who doesn’t like carrot cake? These carrot cake cookies are just like carrot cake, soft and full of spiced flavors. Pecan adds the crunchy texture and nutty flavors, coupled with the tangy and rich cream cheese frosting over the top, and all the flavors perfectly melt and combine in your mouth. Make as much as you can cause it will never be enough for your family.
40MINS
Total Time
$1.15
Cost Per Serving
Ingredients
Servings
12
US / Metric
All-Purpose Flour
2 1/2 cups
All-Purpose Flour
Carrot
1 1/2 cups
Grated Carrots
Quick Cooking Oats
1 cup
Quick Cooking Oats
Unsalted Butter
1 cup
Unsalted Butter, room temperature
Pecans
1 cup
Chopped Pecans
or Walnuts
Brown Sugar
3/4 cup
Brown Sugar
Granulated Sugar
3/4 cup
Granulated Sugar
Egg
2
Eggs, room temperature
Vanilla Extract
1/2 Tbsp
Vanilla Extract
Ground Cinnamon
1/2 Tbsp
Ground Cinnamon
Baking Soda
1 tsp
Baking Soda
Ground Ginger
1/2 tsp
Ground Ginger
Salt
1/2 tsp
Salt
Cream Cheese Glaze
Cream Cheese
4 Tbsp
Philadelphia Original Soft Cheese, room temperature
Salted Butter
2 Tbsp
Salted Butter, melted
Powdered Confectioners Sugar
1/3 cup
Powdered Confectioners Sugar
Lemon
1
Lemon, juiced
2 tsp juice needed
Vanilla Extract
1/2 tsp
Vanilla Extract
Nutrition Per Serving
VIEW ALL
Calories
481
Fat
25.7 g
Protein
5.9 g
Carbs
57.7 g
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Carrot Cake Cookies
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Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/

Author's Notes

Store in an airtight container at room temperature for up to 3 days.
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Line the baking sheet with parchment paper or lightly grease it with baking spray.
step 3
Mix All-Purpose Flour (2 1/2 cups), Quick Cooking Oats (1 cup), Baking Soda (1 tsp), Ground Cinnamon (1/2 Tbsp), Ground Ginger (1/2 tsp), and Salt (1/2 tsp) in a mixing bowl, and whisk together.
step 4
In a large bowl, add Unsalted Butter (1 cup), Brown Sugar (3/4 cup), and Granulated Sugar (3/4 cup) using an electric hand mixer with medium speed to mix until light and fluffy, about 2-3 minutes.
step 5
Add Eggs (2) one at a time and Vanilla Extract (1/2 Tbsp), then mix until well combined.
step 6
Stir in the dry mixture, and mix until just combined.
step 7
Stir in Carrots (1 1/2 cups) and Pecans (1 cup), and mix until combined.
step 8
Scoop about 2 Tbsp of the cookie batter and place onto the prepared baking sheet. Leave enough space between each cookie.
step 9
Bake in a preheated oven for 15-18 minutes, until the edges begin to brown.
step 10
Remove the cookies from the oven, then let them cool down completely.
step 11
While the cookies are cooling, make the glaze. Mix the Salted Butter (2 Tbsp) and Philadelphia Original Soft Cheese (4 Tbsp) with a whisk until smooth.
step 12
Slowly mix in the Powdered Confectioners Sugar (1/3 cup) until completely combined, then mix in Vanilla Extract (1/2 tsp) and 2 tsp of Lemon (1), and mix until smooth. Transfer the glaze to a piping bag.
step 13
Drizzle the cream cheese glaze on top of the cooled cookies and serve.
step 13 Drizzle the cream cheese glaze on top of the cooled cookies and serve.
Tags
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American
Shellfish-Free
Cookies
Easter
Vegetarian
Dessert
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