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Soft Carrot Cake Cookies Recipe

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4.2 from 26 reviews

Delight in these Soft Carrot Cake Cookies, featuring tender, spiced dough studded with shredded carrots and enriched with carrot baby food for extra moisture and flavor. Topped with a luscious cream cheese frosting flavored with almond extract, these cookies provide the perfect balance of softness and sweetness, ideal for a comforting treat or festive gathering.

  • Total Time: 32 minutes
  • Yield: 40 servings

Ingredients

Cookie Dough

  • 3/4 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 3 egg yolks
  • 3/4 cup carrot baby food
  • 1 cup finely shredded carrots
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 3 1/2 cups all-purpose flour

Cream Cheese Frosting

  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 2-3 teaspoons almond extract
  • 2-3 teaspoons milk

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  2. Prepare Dough: In a large bowl, cream together the white sugar, brown sugar, and softened butter until light and fluffy. Beat in the egg yolks, vanilla extract, carrot baby food, and shredded carrots until well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, cinnamon, baking soda, and cream of tartar. Gradually add this dry mixture to the wet ingredients, stirring until a cohesive dough forms.
  4. Shape Cookies: Form the dough into walnut-sized balls, placing each about 2 inches apart on the prepared baking sheets. Do not flatten the dough balls; they will spread slightly while baking.
  5. Bake Cookies: Bake in the preheated oven for 12 minutes, or until the cookies turn lightly golden around the edges. Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  6. Prepare Frosting: In a large mixing bowl, beat the softened unsalted butter and cream cheese together with an electric mixer until smooth and creamy. With the mixer on low speed, gradually add powdered sugar, one cup at a time, until fully incorporated and smooth.
  7. Flavor Frosting: Beat in 2-3 teaspoons of almond extract and 2-3 teaspoons of milk to achieve desired flavor and consistency. Adjust the amounts as needed for taste and spreadability.
  8. Frost Cookies: Once the cookies have cooled completely, add a heaping tablespoon of cream cheese frosting on top of each cookie. If not frosting immediately, refrigerate the frosting until ready to use. Serve and enjoy your soft carrot cake cookies!

Notes

  • Using carrot baby food adds moisture and enhances the carrot flavor in the cookies.
  • Do not flatten the cookie dough balls before baking to retain softness and height.
  • Ensure cookies are fully cooled before frosting to prevent melting.
  • The almond extract in the frosting complements the carrot and cinnamon flavors beautifully.
  • Store frosted cookies in an airtight container in the refrigerator to keep the frosting fresh.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/soft-carrot-cake-cookies-recipe/