Do you love carrot cake? Then you are going to love these Carrot Cake Cookies! All the delicious spices and softness of cake packed into a cookie, frosted with a delicious cream cheese frosting. I love these because they have the perfect frosting to cake (cookie) ratio! Super easy and fast to make, you will be enjoying carrot cake within a matter of minutes. You can add nuts or raisins if you like those in your cake, but we prefer them just like they are. The perfect cookie to make around Easter time!
Carrot Cake Cookies
Makes 1 1/2 dozen
1/4 cup butter, softened
1/4 cup coconut oil
1/3 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
1 egg
1 1/4 cups gluten free 1:1 flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup finely chopped or grated carrot
Chopped nuts or raisins, optional
Orange Cream Cheese Frosting - recipe HERE
Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone mats. In a large mixing bowl, cream together butter, oil, and sugar. Add molasses, vanilla, and egg. Add flour, baking powder, salt, cinnamon, and nutmeg and beat until combined. Lastly, add the carrots and optional mix-ins and stir until smooth. Scoop onto baking pan using medium sized cookie scoop. Bake for 8-9 minutes or until edges are starting to brown and cookies are set in the middle. Cool for a few minutes on the baking sheet, then transfer to a wire rack. Cool completely before frosting.
Step-by-step tutorial:
Gather your ingredients. You will need butter, coconut oil, sugar, molasses, vanilla, an egg, carrots, gluten free flour (I used Bob's Red Mill 1:1 baking flour), baking powder, salt, cinnamon, and nutmeg.
Grate or finely chop your carrots to get about 1/2 cup. I like to use my Ninja chopper for this.
In a large mixing bowl, cream together 1/4 cup butter, 1/4 cup coconut oil, and 1/3 cup sugar. Add 1 tablespoon molasses, 1 egg, and 1 teaspoon vanilla. Beat to combine.
Add the dry ingredients; 1 1/4 cups gluten free flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Add the 1/2 cup grated carrots (as well as additional mix-ins you may want) and stir until smooth.
On a parchment lined or silicone mat baking sheet, scoop cookie dough into mounds using a medium sized cookie scoop.
Bake in a 350°F oven for 8-9 minutes or until just starting to brown and center is set. These are cakey cookies, so they flatten more but stay super soft. Allow to cool a few minutes on the pan, then transfer to a wire rack to cool completely.
Whip up a batch of THIS amazing Orange Cream Cheese Frosting and frost the cookies.
All the goodness of a scrumptious carrot cake with the perfect ratio of frosting and less time in the kitchen! You are going to love these cookies!
Recipe Source: Recipe adapted from a recipe on Lauren's Latest