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Carrot Cake Cookies

Alex Kornswiet
These carrot cake cookies are super easy to make, much less skill required than assembling a full cake, and they're so delicious. They were a hit! And there are carrots, so it's healthy, right?
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 cookies

Ingredients
  

Carrot Cake Whoopie Pies

  • 1 1/2 cups cake flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cardamom
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup packed shredded carrots I use baby carrots and grind them up in a blender or food processor, you want to measure out 1 cup AFTER they are shredded

Cream Cheese Icing

  • 8 oz cream cheese softened to room temperature
  • 5 oz unsalted butter softened to room temperature
  • 2 cups powdered sugar
  • 1/2 tablespoon vanilla extract
  • 2-3 tablespoons milk add slowly until it's smooth and drizzles well, possibly slightly more

Instructions
 

Carrot Cake Cookies

  • Preheat Oven to 350 degrees Prepare 2 baking trays with aluminum foil.
  • In a large bowl or the bowl of a stand mixer, add in softened butter and sugars. Using a paddle attachment or handheld mixer, mix until light and fluffy, about 2-3 minutes. Add in eggs, and beat until combined. Add the vanilla, and beat lightly until mixed in.
  • In a small bowl, combine flour, baking soda, salt, and spices. Add the flour mixture to the butter mixture, and mix until just combined.
  • Add carrots, and beat in lightly or fold in until combined.
  • Using a small cookie scoop or spoon, drop the mixture into rounds (about 1 - 1 1/2 tablespoons). Place 10 cookies per tray, you want to give them room to spread while baking.
  • Bake cookies for 12-15 minutes, until edges are golden and centers are just set. Let cool while you make the frosting.

Cream Cheese Icing

  • Using an electric mixer or stand mixer with a paddle attachment, cream together cream cheese and butter on medium speed for 1 minute or until smooth with no lumps remaining.
  • Add in vanilla extract and salt, and continue mixing until combined.
  • Lower speed to medium-low and gradually add in powdered sugar. Increase speed to medium-high and beat until combined.
  • Add in milk slowly, until consistency is thin enough to drizzle over cookies.

Notes

STORAGE: Store lightly covered at room temperature. Enjoy within 2-3 days for best flavor and texture.