Description

Are you in the mood for a delightful treat that brings together the warm and comforting flavors of a classic carrot cake combined with the fun, handheld perfection of cookies? Allow me to introduce you to these irresistible Carrot Cake Cookies, each lovingly packed with flecks of sweet, shredded carrots and a luscious cream cheese filling that takes each bite over the top.

These cookies are more than just a dessert—they're a joyous celebration of flavors and textures that will undoubtedly brighten your day. The origins of carrot cake can be traced back to medieval times when sweeteners were scarce and carrots were used to add sweetness to baked goods. Fast-forward to today, and we have transformed this cherished classic into an easy, playful cookie form. Perfect for family gatherings, a cozy afternoon tea, or even as a sweet surprise for loved ones, these cookies are as special as they are forgiving to prepare.

One of the best things about this recipe is that it requires basic pantry ingredients, and the process is straightforward. Even if you’re an inexperienced baker, you can embrace the wonderful world of baking and produce cookies that look as if they came straight from a bakery. And if you have some batter left over, no worries—you can easily refrigerate the dough and bake it within a few days!

Ingredients

• For the Cookie Dough:
• Flour, all-purpose - 2 cups
• Baking soda - 1 teaspoon
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Ground cinnamon - 2 teaspoons
• Shredded carrots, loosely packed - 1 ½ to 2 cups (2-3 large carrots)
• Brown sugar, packed - 3/4 cup
• Granulated sugar - 1/2 cup
• Eggs - 2 large
• Vegetable oil - 1/2 cup
• For the Cream Cheese Filling:
• Cream cheese, softened - 8 oz
• Unsalted butter, softened - 1/4 cup
• Confectioners’ sugar - 1 cup
• Vanilla extract - 1 teaspoon
• For the Cream Cheese Frosting (optional but highly recommended):
• Cream cheese, softened - 8 oz
• Unsalted butter, softened - 1/4 cup
• Confectioners’ sugar - 2 cups
• Vanilla extract - 1 teaspoon

Preparation Method

1. Preheat the oven to 350°F (175°C).
2. Line two baking sheets with parchment paper.
3. In a large bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
4. Shred 2-3 large carrots to get 1.5 to 2 cups of shredded carrots.
5. In another bowl, beat unsalted butter and both sugars until light and fluffy.
6. Add eggs one at a time, mixing well after each addition, then add vanilla extract.
7. Stir in the shredded carrots evenly.
8. Gradually mix the dry ingredients into the wet mixture until just combined.
9. Cover the bowl and refrigerate the dough for 30 minutes.
10. In a medium bowl, beat cream cheese, softened butter, confectioners’ sugar, and vanilla extract until smooth.
11. Refrigerate the cream cheese filling until ready to use.
12. Scoop out 1-2 tablespoon portions of dough and place them on the baking sheets.
13. Flatten each dough ball into a disk about 0.5 inches thick and make an indentation in the center.
14. Fill each indentation with about one teaspoon of cream cheese filling.
15. Bake for 11-13 minutes until edges are lightly golden.
16. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
17. Optional: Beat cream cheese, softened butter, confectioners’ sugar, and vanilla extract to make frosting.
18. Spread frosting over cooled cookies.

Tips and Conclusion

For those who want to mix things up, consider adding a handful of chopped walnuts or pecans to the batter for added texture and flavor. Alternatively, you could toss in some raisins or crushed pineapple for a delightful surprise. If you’re looking for a lighter version, you could substitute the vegetable oil with applesauce, which retains moisture while cutting back on fat.

These cookies can be stored in an airtight container in the refrigerator for up to a week, though they never last that long around here! You can also freeze the unbaked dough; just scoop the cookie mounds onto a parchment-lined baking sheet and freeze until firm. Once frozen solid, transfer the dough balls to a zip-top bag. You can bake them straight from the freezer—just add a minute or two to the baking time.
Once you've experienced the joy of preparing these Carrot Cake Cookies, filling the warm dough with creamy frosting, and indulging in each delightfully sweet bite, you might find it difficult to keep them around for long! These cookies encapsulate all the cozy flavors we cherish about traditional carrot cake, but in a playful and modern cookie form that’s bound to please both kids and adults alike.

If this recipe has whetted your appetite for more delightful sweets, be sure to check out our other baking treats—like our classic Chocolate Chip Cookies or the fluffy Blueberry Muffins, which are perfect for breakfast or snacking. Feel free to share this recipe with friends and family, or encourage them to try their hand at baking these wonderful cookies—the experience is as rewarding as the final product! Keep exploring our site for more exciting recipes and tips that will inspire your next culinary adventure. Happy baking!