Now, it wouldn’t be a special occasion if I didn’t share a cookie recipe would it? I honestly think at this point you’d all be disappointed in me if I didn’t haha.
I was racking my brains for ages thinking about what kind of cookies would be perfect for Easter, that’s when I thought about carrot cake. Now I know carrot cake isn’t traditionally a Easter cake but it’s the one cake we have every year at Easter so it’s permanently in my brain around Easter time.
So, I thought I’d marry the idea of cookies and carrot cake together and that’s when I came up with these carrot cake cookies.
Oh my days, if your a carrot cake enthusiast then todays bake is a must try! It is literally like taking a bite of carrot cake but in cookie form – sounds good, right?
So if this sounds like something you’d like to try, get your apron on, roll up those sleeves, get your baking equipment ready and let’s get our bake on…
Category: Sweet Treats
Prep Time: 10 Minutes
Cook Time: 10-12 Minutes
Decorating Time: 20 Minutes
Overall Time: 60 Minutes
Ingredients You Need:
- 250g Of Unsalted Butter / Stork
- 200g Of Light Brown Sugar
- 150g Of White Granulated Sugar
- 2 Large Eggs
- 650g Of Plain Flour
- 3tsp Of Baking Powder
- 1tsp Of Bicarbonate Of Soda
- 2tsp Of Vanilla Extract
- 1tsp Of Ground Cinnamon
- 1/2tsp Of Ground Nutmeg
- 1/2tsp Of Ground Ginger
- 4 Large Carrots, Grated
- 145g Of Walnuts, Chopped
Ingredients You Need To Decorate:
- 100g Of Unsalted Butter
- 100g Of Icing Sugar
- 200g Of Light Cream Cheese
- 2tsp Of Vanilla Extract
- 5g Of Walnuts, Chopped
How To Make Carrot Cake Cookies:
- Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
- Secondly, in a large bowl, beat together the 250g of stork, 200g of light brown sugar and 150g of white granulated sugar until combined.
- Next, beat in your 2 eggs and 2tsp of vanilla extract.
- Now, mix in your grated carrot and 145g of chopped walnuts.
- Once you’ve mixed all the wet ingredients together, mix in your 650g of plain flour, 3tsp of baking powder and 1tsp of bicarbonate of soda until a dough begins to form.
- When the dough has formed, wrap the dough in clingfilm and place into the fridge for 1 hour.
- Whilst the cookie dough is in the fridge, preheat the oven to 200C / 180C Fan / Gas Mark 6.
- Take your dough out the fridge when the hour is up and using your hands, take pieces of the dough, roll into balls and place onto the baking tray (TIP: I’m not worried about wether the cookies are the same size but if you’d prefer that, use a scales to weigh out each piece of dough).
- Place the cookies into the oven and cook for 10-12 minutes until golden brown.
- Once the cookies have cooked, take off the oven and allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
How To Decorate Your Carrot Cake Cookies:
- Once the cookies have cooled completely, it’s time to decorate.
- In a large bowl, beat together the 100g of unsalted butter, 100g of icing sugar and 2tsp of vanilla extract until a buttercream forms.
- When formed, using a spatula carefully fold in the 200g of light cream cheese.
- Now that your cream cheese frosting has been made, using a teaspoon, spoon a small amount of cream cheese on top of the cookie and using the back of the spoon, spread it out. Repeat this step for each of the cookies.
- Finally, sprinkle the last of the 5g of chopped walnuts on top of the iced cookies.
That’s your Carrot Cake Cookies prepared, baked, decorated and ready for you to enjoy!
How good do these look?
If your a long term reader of mine, you’ll know I’ve shared a couple of carrot cake recipes here on my blog so it only felt right to make my favourite carrot cake recipe into cookies! I’m obsessed.
Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. Are you a carrot cake cookie lover?
Sending you all tons of love & hugs as always,