Carrot Cake Cookies

I wanted to make cookies with a twist, so I thought, “Why not carrot cake?” The first batch was more cake-like because I used my standard cookie base. The secret to cookies is the sugar ratio: more light brown sugar for thinner, softer cookies; more caster sugar for sturdier ones, which is essential for carrot cake cookies.

Carrot Cake Cookies
Carrot Cake Cookies

Makes 16

Hands-on Time 25 minutes plus chilling (overnight)

Baking Time 18 minutes

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Ingredients

  • 2–3 carrots

  • 325g unsalted butter (softened)

  • 190g light brown sugar

  • 190g caster sugar

  • 2 tsp vanilla extract

  • 2 large eggs

  • 400g plain flour

  • 1 tsp bicarbonate of soda

  • 1 tsp fine salt

  • 1 tsp ground cardamom

  • 1 1/2 tsp ground cinnamon

  • 3/4 tsp ground ginger

  • 1 orange

  • 200g pecans

  • 150g cream cheese (room temperature)

  • 300g icing sugar

Equipment

  • Vegetable peeler

  • Coarse grater

  • Kitchen paper

  • Freestanding mixer with paddle and whisk attachments

  • Spatula

  • Fine grater

  • Knife

  • Baking parchment

  • Baking sheet (ideally aluminium)

  • Wire rack

Method

1. Prepare the Carrots

  • Peel and grate the carrots to yield 200g. Squeeze out the juice using kitchen paper and set aside.

2. Make the Dough

  • In a freestanding mixer, beat 250g butter, light brown sugar, and caster sugar for 5 minutes until light and fluffy.

  • Add vanilla extract and eggs, mixing briefly to combine.

  • Add flour, bicarbonate of soda, salt, cardamom, cinnamon, and ginger. Mix until just combined, scraping down the sides with a spatula.

  • Grate the zest of the orange over the dough. Add chopped pecans and grated carrot, then mix for 10 seconds until evenly distributed.

3. Shape and Chill the Dough

  • Shape the dough into a log, wrap in parchment, and chill for 30 minutes.

  • Slice the dough into 16 equal rounds, roll into balls, and place on a parchment-lined baking sheet. Chill overnight.

4. Bake the Cookies

  • Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

  • Place 6–8 dough balls on a parchment-lined baking sheet, spaced 10cm apart.

  • Bake on the middle shelf for 18 minutes.

  • Let the cookies rest on the sheet for a few minutes, then transfer to a wire rack to cool completely.

5. Make the Cream Cheese Frosting

  • In a clean bowl, beat cream cheese and 75g butter with the whisk attachment on low speed.

  • Add icing sugar and mix until smooth.

  • Spread the frosting on top of the cookies. Optionally, tint some frosting with orange and green food colouring to decorate with carrot shapes.

Enjoy!

Carrot Cake Cookies
Carrot Cake Cookies