Description
Moist, flavorful cookies blending the sweetness of carrots with indulgent cream cheese frosting.
Ingredients
Scale
- 113 g unsalted butter, melted
- 220 g granulated sugar
- 2 large eggs, room temperature
- 227 g carrot puree
- 1 1/2 tsp canola oil or neutral oil
- 40 g finely grated carrots (after pressing juice out)
- 1 1/2 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 270 g all-purpose flour
- 8 oz cream cheese, cold
- 113 g unsalted butter, cold but slightly soft
- 2 tsp vanilla
- 400 g powdered sugar
- Green and orange gel food coloring
- Finely chopped walnuts or pecans (optional, for garnish)
Instructions
- Preheat oven to 350F (175C).
- Line a half sheet pan with parchment and set aside.
- Add the butter to a small pot and melt over medium heat, stirring occasionally.
- Pour into a heat-safe bowl, and cool for 15 minutes.
- Shred the carrots with a fine grater, then place them in a double layer of paper towels.
- Wrap the paper towel around the carrots and press the juice out.
- Weigh the carrots after pressing the juice to ensure 40 grams of shredded carrots.
- In a large bowl, combine the butter, sugar, eggs, oil, carrot puree, shredded carrots, and vanilla.
- Whisk to combine.
- Combine the dry ingredients in a separate bowl and stir.
- Add the dry ingredients to the wet, and gently stir with a mixing spatula.
- Use a 2-tablespoon cookie scoop to portion the cookies onto the lined half sheet pan, spacing the cookies at least 2 inches apart.
- Bake for 8-10 minutes, or until the cookies lightly bounce back when touched.
- Cool on the half sheet pan for 5 minutes, and then transfer to a cooling rack.
- Cool completely before frosting the cookies.
Notes
For sugar management, consider using alternatives like stevia or monk fruit instead of sugar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg