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Imagine biting into a soft and chewy cookie that tastes just like carrot cake. That’s what these homemade carrot cake cookies are all about. They’re full of shredded carrots, cinnamon, and pecans, and they have cream cheese frosting on top. Yum!
This easy dessert recipe takes only 40 minutes to make. You don’t even need to chill the dough! It’s perfect for when you want a quick, tasty treat. Let’s make these yummy cookies together!
5 Reasons You’ll Love This Recipe
I’m excited to share why these carrot cake cookies are a must-try! They’re quick and easy to make with a delicious carrot cake flavor. You’ll have a batch ready in just 40 minutes.
What makes these cookies special? Let me count the ways:
- Speed: From start to finish, you’ll have warm cookies in under an hour.
- Flavor: They capture the essence of carrot cake in every bite.
- Texture: Built on an oatmeal base, they’re hearty yet moist and chewy.
- Versatility: This versatile dessert is perfect for any occasion, from Easter brunch to potlucks.
- Uniqueness: They’re a fresh take on classic carrot cake that will impress your guests.
The secret to these cookies’ success? It’s all in the balance. I’ve perfected the carrot-to-cookie ratio. This ensures you get that authentic carrot cake taste without overwhelming the other flavors.
Trust me, once you try these, they’ll become your go-to crowd-pleaser. Whether you’re a baking pro or a novice in the kitchen, this recipe is sure to win hearts and taste buds alike!
Exact Ingredients List (+ Possible Substitutes)
Let’s look at what you need for our tasty carrot cake cookies. You’ll need 1 cup of unsalted butter, 1 cup of light brown sugar, and 1/2 cup of granulated sugar. Also, grab 2 large eggs and 2 teaspoons of vanilla extract.
For the dry stuff, get 1 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of ground cinnamon, 1/4 teaspoon of nutmeg, and 1/2 teaspoon of salt.
Then, you’ll need 3 cups of old-fashioned oats, 1 cup of grated carrots, and 3/4 cup of chopped walnuts.
Now, let’s talk about the cream cheese frosting. You’ll need 3/4 cup of salted butter, 12 ounces of cream cheese, 4 1/2 cups of powdered sugar, 1 teaspoon of vanilla extract, and 1 tablespoon of cornstarch.
I love giving baking substitutions to make this recipe fit everyone. Dark brown sugar can be used instead of light brown sugar for a deeper taste. Pecans are a good choice if you prefer them over walnuts.
If you don’t have nuts, replace 3/4 cup of nut flour with 1/2 cup of all-purpose flour. These easy changes mean you can still enjoy these cookies, no matter what you have at home!
- Light brown sugar → Dark brown sugar
- Walnuts → Pecans
- 3/4 cup nut flour → 1/2 cup all-purpose flour (nut-free option)
Instructions
I love baking cookies, and these carrot cake cookies are a real treat! Let’s start with the baking steps. First, preheat your oven to 350°F. This makes sure our cookies bake perfectly.
For the cookies, cream butter and sugars until smooth. Then, mix in eggs and vanilla for extra taste. In another bowl, mix dry ingredients.
Slowly add the dry mix to the wet mix, stirring gently. Then, add oats, shredded carrots, and chopped nuts for that carrot cake feel.
Drop 2-tablespoon dough scoops onto a baking sheet. Bake them for 11-12 minutes. They’re done when the edges turn golden brown.
While the cookies cool, let’s make the frosting. Beat butter and cream cheese until fluffy. Then, mix in powdered sugar, vanilla, and a bit of cornstarch for the right consistency.
Once the cookies cool, spread frosting on each one. For a fun touch, add orange and green candy on top. These colors match the carrot cake theme. Your delicious carrot cake cookies are now ready to eat!
Tips, Tricks & Storing
I love sharing baking tips to help you make the best carrot cake cookies. Start with fresh carrots and grate them yourself. It makes a big difference in taste and texture.
For the butter, it should be room temperature but still a bit firm. This is key for the best results.
To make your cookies even better, toast the nuts before adding them to the mix. This step makes their flavor pop and adds a nice crunch. For the frosting, use full-fat, brick-style cream cheese. It makes the frosting creamy and delicious.
These cookies are great to make ahead. You can keep them at room temperature for a day, then put them in the fridge. Or, freeze the dough or cookies for later. This recipe makes about three dozen cookies, perfect for storing and enjoying later.
Baking is all about having fun. Don’t worry if your cookies don’t look perfect. They’ll still taste great, and that’s what matters most in homemade treats!