Carrot Cake Cookies

Ingredients

• 160 gcarrots, peeled and finely grated
• 280 g (2 cups)plain flour
• 1 teaspoonbicarbonate of soda
• ½ teaspoonsalt
• 2 teaspoonsground cinnamon
• ½ teaspoonground nutmeg
• ½ teaspoonground ginger
• 115 g (½ cup)unsalted butter
• 135 g (⅔ cup)light brown sugar
• 1 largeegg
• 120 ml (½ cup)pure maple syrup
• 1 teaspoonpure vanilla extract
• 25 g (¼ cup)chopped pecans, walnuts or pistachios (optional)
• 18 g (⅛ cup)finely chopped raisins, preferably golden (optional)
• 40 g (½ cup)desiccated coconut, for rolling (optional)
• 113 g (4 oz)full-fat block cream cheese, softened to room temperature
• 57 g (¼ cup)unsalted butter, softened to room temperature
• 233 g (2 cups), or moreicing sugar, sifted
• ½ teaspoonpure vanilla extract
• A pinchsalt

Instructions

1. 1

   Dry the carrot

   Spread the grated carrots in a thin layer on a baking tray lined with baking parchment. Dry them in an oven at 100°C for 25–30 minutes, until shrivelled and almost dry but still very slightly moist. Separate any clumps with your fingers; the dried carrot should yield about 22 g, or roughly ½ cup.

2. 2

   Mix dry ingredients

   In a medium bowl, combine the flour, bicarbonate of soda, salt, cinnamon, nutmeg, ginger and dried carrot. Set aside.

3. 3

   Cream butter and sugar

   Using a mixer fitted with a paddle attachment, beat 115 g butter and the brown sugar at medium speed for about 3 minutes, until light and fluffy. Beat in the maple syrup, then the egg and 1 teaspoon vanilla. Scrape down the bottom and sides of the bowl as needed.

4. 4

   Finish the dough

   Add the flour mixture and beat on low just until combined. Fold in the nuts and raisins by hand to avoid overmixing.

5. 5

   Chill the dough

   Wrap the dough in cling film and chill for at least 1 hour. If it becomes too firm to handle, leave it at room temperature for a few minutes to soften.

6. 6

   Prepare the trays

   Heat the oven to 180°C and line two baking trays with baking parchment.

7. 7

   Shape the cookies

   Form rounded portions of dough weighing 30 g each, or about 1½ tablespoons, and arrange them on the prepared trays with 5 cm between each. If using coconut, roll the dough portions in it before baking.

8. 8

   Bake and cool

   Bake for 9–10 minutes, just until the edges begin to brown. The centres may look slightly underdone but will continue to cook on the warm tray. Leave the cookies on the tray for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

9. 9

   Make the frosting

   With a paddle attachment, beat the cream cheese and 57 g butter at medium speed for 1–2 minutes, until smooth and creamy. Add the icing sugar, ½ teaspoon vanilla and a pinch of salt. Beat on low for 30 seconds, then on high for 1–2 minutes until smooth and fluffy. Add more icing sugar if you want a thicker frosting.

10. 10

    Store the frosting

    Keep the frosting in an airtight container in the fridge for up to 3 days. Before using, bring it to room temperature and whisk by hand for a few seconds until smooth; alternatively, warm it briefly in the microwave to make it easier to spread.

What are carrot cake cookies?

Carrot cake cookies take the familiar flavours of spiced carrot cake and turn them into individual, chewy bakes. Carrot cake is a long-established style of cake, while this cookie version keeps the cinnamon, ginger and nutmeg and adds a cream cheese topping.

Here, the grated carrot is dried before it goes into the dough. That helps control excess moisture, while maple syrup and brown sugar bring sweetness and a soft, chewy texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 155 calories, 2g protein, 23g carbs, 6g fat.

The flour, brown sugar and maple syrup provide most of the carbohydrates, while the butter and cream cheese contribute much of the fat. The egg, flour and cream cheese provide some protein, but these are still a sweet treat rather than a protein-rich serving. Pair a cookie with plain yoghurt or fruit if you want a more balanced snack.

Drying the carrot

Carrot: spread the grated pieces thinly so they dry evenly at 100°C for 25–30 minutes. They should look shrivelled, with only a little moisture remaining, rather than browned or crisp.

Clumps: pull the dried shreds apart with your fingers before adding them to the flour mixture. This helps distribute the carrot through the dough instead of leaving dense patches.

Building the spiced dough

Spices: cinnamon, nutmeg and ginger give the cookies their carrot-cake character. Mix them thoroughly with the flour, bicarbonate of soda and salt so each cookie gets an even share.

Butter and sugar: beat them for about 3 minutes until light and fluffy, then mix in the syrup, egg and vanilla. Add the flour mixture only until combined, and stir in the optional nuts and raisins by hand to avoid overworking the dough.

Chilling and shaping

Chilling: give the wrapped dough at least 1 hour in the fridge. This firms it up for shaping; if it is too hard to scoop, let it sit on the counter for a few minutes.

Spacing: portion the dough into 30 g rounds and leave 5 cm between them on the trays. That gives the cookies room to spread without joining together.

Knowing when they are baked

Edges: take the cookies out after 9–10 minutes, when the edges are just beginning to brown. The centres can still look a little underdone at this point.

Carryover: leave them on the warm tray for 5 minutes, then move them to a rack. Frost only once they are completely cool, so the topping stays in place.

Cream cheese frosting

Texture: beat the cream cheese and softened butter until creamy before adding the sifted icing sugar, vanilla and salt. Begin on low speed to avoid a cloud of sugar, then beat on high until fluffy.

Thickness: add more icing sugar if you prefer a firmer topping. Softened ingredients help the frosting blend smoothly, and the cookies need to be fully cool before you spread it on.

Serving and timing

The recipe takes about 115 minutes in total, including the hour-long chill; drying the carrot and cooling the cookies add time too. You can use the chilling period to prepare trays or measure the frosting ingredients.

Serve the frosted cookies with tea, coffee or a glass of milk. Their sweetness and spice also pair well with a simple, unsweetened drink.

Recipe notes & tips

• Grate the carrots finely so they dry quickly and mix evenly into the dough.
• Let the butter and egg lose their chill before mixing for a smoother dough.
• Scrape the bowl during mixing so no unmixed butter or flour stays at the bottom.
• Use a scale to make the 30 g dough portions consistent.
• Keep the cookies on the tray for the full 5 minutes before transferring them.
• Wait until the cookies are fully cool before frosting.

Variations

• Choose your nuts: use pecans, walnuts or pistachios, or leave them out.
• Add golden raisins: chop them finely so they are evenly dispersed.
• Roll in coconut: coat the shaped dough before baking for a coconut finish.
• Adjust the frosting: add extra icing sugar for a thicker topping.
• Keep them plain: skip the frosting for a less sweet, unfrosted cookie.

Common mistakes to avoid

• Leaving carrot too wet: dry it until shrivelled so it does not add excess moisture to the dough.
• Overmixing the dough: stop the mixer as soon as the flour is incorporated and fold in the extras by hand.
• Skipping the chill: refrigerate for at least 1 hour so the dough is easier to portion.
• Crowding the trays: leave 5 cm between portions to allow for spreading.
• Baking until the centres look firm: remove the cookies when the edges just begin to brown, as they keep cooking on the tray.
• Frosting warm cookies: cool them completely first so the topping does not soften and slide.

How to store

Keep frosted cookies in an airtight container in the fridge and eat within 3 days. Bring them towards room temperature before serving; the unfrosted cookies can be kept separately in an airtight container at room temperature for up to 3 days.

Frequently asked questions