Carrot Cake Cookies | Swanky Recipes (2024)

• 7 Comments
• Baking, Cookies, Desserts

These Carrot Cake Cookies are the perfect dessert for Easter or springtime holidays. These chewy cookies are made with freshly grated carrots, warm spices, and rich butter. Topped with classic cream cheese frosting made with butter, cream cheese, powdered sugar, and vanilla extract, these cookies are sure to impress.

Chewy Carrot Cake Cookies with warm spices, freshly grated carrots, a hint of vanilla and rich butter. Topped with classic cream cheese frosting made with butter, cream cheese, powdered sugar and vanilla extract. Make for Easter and springtime holidays.

When I think of springtime, carrot cake always comes to mind. I love the simplicity of the cake. Freshly grated carrots, aromatic spices like cinnamon and nutmeg. Then, there’s the frosting. Carrot cake needs a silky smooth and tangy cream cheese frosting. In this case, I’ve swapped the cake out for chewy Carrot Cake Cookies and frosted it with a rich cream cheese frosting.

As a baker, it’s important to play around with recipes. What I like about this recipe is that it incorporates shredded that are then drained. The cookies go through a simple process to remove excess moisture. The result, a chewy cookie instead of a “cake-y” cookie.

A simple sugar and salt mixture will drain excess liquid from the carrots. Since the carrots are getting a light bath in the salt, the cookie batter will not need salt later.

The process also ensures that the cookie batter won’t flatten much while baking due to that extra liquid. Of course, I’ve included a few tips in the notes section of the recipe, in case this does happen to the batter.

The cookie dough doesn’t necessarily need a mixer to be made. Although, I think it’s faster to whip the dough up, a simple spatula or wooden spoon will do. It’s important to remember that the dough is only getting mixed until the ingredients are incorporated.

You’ll want to use a cookie scoop or tablespoon measurement to evenly measure the cookie dough. I use a 1 + 1/2 tablespoon cookie scoop to make my cookies. Use whatever you have and adjust the baking time.

If the first batch of cookies come out sort of flat, fold in a tablespoon of flour at a time. While baking, I like to remove the cookies while they still have that pillow center. The cookies will be chewier the following day if the ends to get a little crisped.

Every oven is different. Since moving in February, I’ve noticed a difference in my cookies and bake time. Monitor the dough throughout the baking process. Don’t be afraid to add more liquid if the batter is clumpy or flour if it’s too runny.