These Carrot Cake Cookies are a cross between a cookie and a slice of carrot cake! They are thick, moist and gooey and LOADED with the best Spice Islands spices giving these cookies a punch of flavor.
This recipe for carrot cake cookies are packed with coconut, walnuts, and raisins giving these cookies a variety of textures! But the best part might just be the homemade cream cheese frosting! These are soon going to be your favorite spring cookie!
This post is sponsored by Spice Islands but all thoughts and opinions are my own. Thank you for supporting the brands that make The Art of Baking possible!
CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING
Easter is coming up and I don't know about you but for me, it's not officially Easter season or Spring season without carrot cake!
But this year I made my carrot cake in cookie form because they are easier to make and eat and well, who doesn't love a cookie!
If you are looking for other Easter friendly desserts this year, check these out:
Old Fashion Cast Iron Peach Cobbler
WHY YOU WILL LOVE THIS RECIPE
- Enjoy the taste of traditional carrot cake but in half the time and with much less hassle
- Packed with natural spices
- Easy to make for a crowd!
KEY INGREDIENTS AND SUBSTITUTIONS
- SPICE ISLANDS SPICES. Spice Islands spices are the best quality spices you can find. As a baker, I've tried hundreds of different spice companies but I keep going back to Spice Islands spices. These cookies have various layers of spices which provide a dynamic flavor experience in every bite. My combination of cinnamon, ginger, cardamom, allspice, and nutmeg is perfectly balanced!
- CLABBER GIRL BAKING POWDER. Clabber Girl Baking Powder is the best quality baking powder that always gives me the best rise. This will help my cookies rise up for that perfect cake-like cookie!
- CLABBER GIRL BAKING SODA. Clabber Girl Baking Soda is the best quality baking soda that always gives me the best growth. This will help my cookies grow outward!
- BROWN SUGAR. I always use more brown sugar than white sugar in my cookies. This gives them a chewier texture and helps make them super thick!
- SALTED BUTTER. I always use salted butter because that extra layer of salt balances the sweetness perfectly! The butter gives the cookies that perfect buttery gooey taste and texture.
- CARROTS. What are carrot cake cookies without the carrots! I use about 4 large carrots!
- COCONUT. I love the added flavor and texture that the shredded coconut gives these cookies!
- WALNUTS. I love the added flavor and crunch that walnuts give these cookies. But feel free to switch them out for any nut you prefer or leave them out completely.
- RAISINS. I love the added flavor and chew that raisins give these cookies. But feel free to switch them out for chopped figs or dried apricots!
- CREAM CHEESE. The frosting is nothing without that delicious tang from the cream cheese! You can, of course, make these cookies without the frosting but I highly recommend adding it!
STEP BY STEP DIRECTIONS
Carrot Cake Cookies
- Step One: In a large bowl combine your 4 ½ cups flour, 1 teaspoon Clabber Girl baking powder, 2 teaspoon Clabber Girl baking soda, 1 teaspoon salt, 1 tablespoon Spice Islands Ground Cinnamon, 1 tablespoon Spice Islands Ground Ginger, 1 tablespoon Spice Islands Ground Cardamom, 1 teaspoon Spice Islands Ground Allspice and ½ teaspoon Spice Islands Ground Nutmeg. Mix until combined and set aside.
- Step Two: In the bowl of your stand mixer, using your beater attachment, beat your 1 ½ cups butter on medium high speed until softened and airy. Add your 1 ¾ cup brown sugar and ¾ cup sugar and beat until combined. Add your 3 eggs and 2 teaspoon Spice Islands Pure Vanilla Extract and beat until combined.
- Step Three: Slowly add your flour mixture into your butter mixture while mixing on medium low speed. Beat until all the flour is completely and evenly combined into the dough. Set aside.
- Step Four: In a food processor, using your shredding attachment, shred your 4 carrots. If you do not have a food processor you can use a box shredder for this. Measure 2 heaping cups of shredded carrots and place them into your dough.
- Step Five: Add your 1 cup coconut, 1 cup chopped walnuts, and ½ cup raisins into your batter. Beat on medium low speed until evenly combined. You may need to mix with your hands for this.
- Step Six: Line a cookie sheet with parchment paper. Using a heaping tablespoon, scoop out and roll your cookie balls (each about the size of an egg). Place your cookie balls on your lined cookie sheet about 2 inches apart from each other. Using your fingers, slightly press down the tops of your cookies.
- Step Seven: Place your cookies in the fridge to chill for about 30 minutes.
- Step Eight: Bake your cookies at 350 degrees for 14 minutes.
- Let your cookies completely cool.
How to Make Homemade Cream Cheese Frosting
- Step One: In the bowl of a stand mixer, using your beater attachment, beat your 16oz of cream cheese on medium high speed until soft and airy. Then add your ½ cup butter and beat until soft and airy. Make sure both your cream cheese and butter are completely softened before you do this or you will have lumpy frosting! If you forgot to soften them and are short on time, then I have some tips on how to do so quickly listed below!
- Step Two: Add your 3 cups powdered sugar and beat on medium low speed until completely combined and smooth. Then add your 2 tablespoon milk and 1 teaspoon Spice Islands Pure Vanilla Extract and beat until combined.
- Step Three: Using a knife, spread your frosting on top of your cookies! If you have some left over, I like to decorate my cookies with a little extra shredded carrot, coconut, and walnuts for a beautiful look!
- Serve and enjoy!
WHY SPICE ISLANDS SPICES ARE A MUST FOR THESE CARROT COOKIES
As you can imagine, as a baker, my spice cabinet is LOADED with spices, always ready for my next baked good! But as I have become a better and more experienced baker, I have become more selective when it comes to ingredients.
I try to only use high quality ingredients in all of my recipes and Spice Islands spices is just that! I am a true believer that the quality of the spices you use, can make or break your baked goods.
Spice Islands embraces the artisanship of the spice experience by taking extra steps to preserve the rich, authentic flavors found in the world’s herbs and spices. And you can tell! Especially for a recipe like my chewy Carrot Cake Cookies where the flavor relies so heavily on the different layers of spices, you need the best quality.
Check out Spice Islands products on their website and find out where you can purchase them at a store near you! And don't forget to tag them on Instagram!
BAKING TIPS
- If you forget to soften your butter or cream cheese, I have a trick. Place in the microwave for 5 seconds. Then repeat for the remaining 3 sides of the stick, flipping your stick each time. Once done, your stick should be perfectly soft throughout.
- For thick and chewy cookies, always use more brown sugar than white!
- For thick and chewy cookies always chill your cookie dough. I know this seems like an annoying step but it is an essential one! If you just can't wait the full 30 minutes then you can place them in the freezer for 15 minutes but I still think for the best evenly baked cookie, you ultimately should let them rest and chill in the fridge for 30 minutes.
FAQ
Do I have to chill my carrot cake cookie dough?
YES! I know this seems like an annoying step but it is essential to ensure a thick and chewy cookie!
Do I have to line my cookie sheet with parchment paper? Can I spray it with butter spray instead?
DO NOT spray your cookie sheets with butter spray! This will result in your cookies spreading out too much and you will have thin burnt bottom cookies! Parchment paper or a silicone mat is the best way to to prevent your cookie bottoms from sticking to your tray or burning. But the only spray that I will use is Baker’s Joy, which is a flour based baking spray and won't burn or spread out your cookies! In a pinch you can also use aluminum foil but be careful because this might stick slightly.
Do I need a stand mixer to make these easy carrot cake cookies?
Of course not! While I think a stand mixer is the best mixer for baking, you can always use a hand mixer as well. You can even use a spatula and your hands if your softened butter is REALLY soft.
FREEZING AND STORING
These Carrot Cake Cookies should be stored wrapped in plastic wrap, and placed in an air tight container in the fridge for up to 3 days. You can freeze them like this for up to 3 months.
Lastly, if you try out these Carrot Cake Cookies, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!
Carrot Cake Cookies
Ingredients
Carrot Cake Cookies
- 4 ½ cups Flour
- 1 teaspoon Clabber Girl Baking Powder
- 2 tsp Clabber Girl Baking Soda
- 1 tsp Salt
- 1 tablespoon Spice Islands Ground Cinnamon
- 1 tablespoon Spice Islands Ground Ginger
- 1 tablespoon Spice Islands Ground Cardamom
- 1 teaspoon Spice Islands Ground Allspice
- ½ teaspoon Spice Islands Ground Nutmeg
- 1 ½ cups salted butter (softened)
- 1 ¾ cups brown sugar
- ¾ cup sugar
- 3 eggs
- 2 teaspoon Spice Islands Pure Vanilla Extract
- 2 cups shredded carrots about 4 large carrots
- 1 cup shredded coconut
- 1 cup chopped walnuts
- ½ cup raisins
Homemade Cream Cheese Frosting
- 16 oz cream cheese (softened) about 2 packages
- ½ cup salted butter (softened)
- 3 cups powdered sugar
- 2 tablespoon milk
- 1 tsp Spice Islands Pure Vanilla Extract
Instructions
Cookies
- In a large bowl combine your flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, allspice and nutmeg. Mix until combined and set aside.
- In the bowl of your stand mixer, using your beater attachment, beat your butter on medium high speed until soft and airy. Add your brown sugar and sugar and beat until combined. Add your eggs and Spice Islands Pure Vanilla Extract and beat until combined.
- Slowly add your flour mixture into your butter mixture while mixing on medium low speed. Beat until all the flour is completely and evenly combined into the dough. Set aside.
- In a food processor, using your shredding attachment, shred your carrots. If you do not have a food processor you could use a box shredder for this. Measure 2 heaping cups of shredded carrots and place them into your dough.
- Add your coconut, chopped walnuts, and raisins into your batter. Beat on medium low speed until evenly combined. You may need to mix with your hands for this.
- Line a cookie sheet with parchment paper. Using a heaping tablespoon, scoop out and roll your cookie balls (each about the size of an egg). Place your cookie balls on your lined cookie sheet about 2 inches apart from each other. Using your fingers, slightly press down the tops of your cookies.
- Place your cookies in the fridge to chill for about 30 minutes.
- Bake your cookies at 350 degrees for 14 minutes.
- Let your cookies completely cool.
Cream Cheese Frosting
- In the bowl of a stand mixer, using your beater attachment, beat your cream cheese on medium high speed until soft and airy. Then add your butter and beat until soft and airy. Make sure both your cream cheese and butter are completely softened before you do this or you will have lumpy frosting! If you forgot to soften them, then I have some tips in my post on how to do so quickly!
- Add your powdered sugar and beat on medium low speed until completely combined and smooth. Then add your milk and Spice Islands Pure vanilla extract and beat until combined.
- Using a knife, spread your frosting on top of your cookies! If you have some left over, I like to decorate my cookies with a little extra shredded carrot, coconut, and walnuts for a beautiful look!
- Serve and enjoy!
Leave a Reply