Fantastic Carrot Cake Cookies

Close up of the cookie that shows small pieces of carrot and is topped with a creamy cream cheese icing and walnut bits.

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5 from 5 votes

I took all the flavors of my favorite carrot cake and created this perfect bite of the carrot cake that I remembered.

Prep Time30

Total Bake Time39

Chill10

Total Time1 19

Course: Cookies, Nuts

Cuisine: American

Difficulty: Medium

Servings: cookies

Calories: 208kcal

Ingredients

CARROT CAKE COOKIES

1 cup (227 g) Butter unsalted room temperature
¼ cup (55 g) Light brown sugar
¾ cup (150 g) Sugar white
1 (1 ) Egg
½ cup (122 g) Unsweetened applesauce
2 teaspoon (2 teaspoon) Vanilla Extract
2 ¼ cups (281.25 g) All-purpose flour
1 teaspoon (1 teaspoon) Baking powder
1 teaspoon (1 teaspoon) Baking soda
¼ teaspoon (0.25 teaspoon) Kosher Salt
1 teaspoon (1 teaspoon) Cinnamon
½ teaspoon (0.5 teaspoon) Nutmeg
¼ teaspoon (0.25 teaspoon) Ground ginger
2 cups (256 g) Carrots shredded finely
1 cup (117 g) Walnuts chopped
1 cup (145 g) Raisins golden

CREAM CHEESE ICING

8 oz (226.8 g) Cream Cheese room temperature
½ cup (113.5 g) Butter unsalted room temperature
2 ¼ cups (270 g) Powdered sugar
1 teaspoon (1 teaspoon) Vanilla Extract
⅓ cup (39 g) Walnuts chopped add a few on top of icing

Instructions

COOKIE DOUGH

In a food processor or a hand grater/shredder, shred enough carrots for 2 cups. I use my Breville food processor, which has a large and small shredder attachment. The small shredder side was perfect for the size of the pieces I wanted for these cookies. Please DO NOT USE the store-bought bags of shredded carrots; they are dry and tasteless. They will draw the moisture out of your cookies.
In a bowl, weigh or measure the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg, running a whisk through to blend. In another bowl, weigh or measure the white and light brown sugars and set aside.
In a stand or hand-held mixer, cream the butter on medium speed for about 2 minutes. Then, add both sugars and mix on medium speed for about 3 minutes. Next, mix in the vanilla extract, applesauce, and egg. Scrape the bowl down. Turn the mixer speed to a low speed and slowly add the flour mixture until incorporated.
Scrape the bowl and then mix the shredded carrots through the cookie dough. Finally add the golden raisins and the chopped walnuts and blend them through the carrot cookie dough. I only refrigerate the cookie dough for as long as it takes to preheat my oven, about 10 minutes.
Preheat oven to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. I used a medium cookie scooper and scooped 12 mounds onto a pan. Bake for 12-14 minutes and then transfer to a cooling rack after you take them out of the oven. Wait until the cookies have cooled before starting the icing.

CREAM CHEESE ICING

In a stand or hand-held mixer, blend the cream cheese and butter until incorporated, about 2 minutes on a medium speed. Add the vanilla extract and mix it through. Turn the mixer down and slowly add your powdered sugar. After the powdered sugar has been incorporated, turn the mixer to a medium or medium-high speed and mix for 3 minutes. Add the icing to the top of each cookie and finish with a few chopped walnuts.

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