Carrot Cake Recipes
Carrot Cake Cookies are your favorite cake turned into delicious carrot cake cookies with freshly grate carrots, warm spices, walnuts, and a simple vanilla glaze over top. These are homemade from scratch - no boxed cake mix needed!
Servings 36
Ingredients
Carrot Cake Cookies
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup (2 sticks) butter (softened to room temperature)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups grated carrots (about 6 carrots)
- 1/2 cup chopped walnuts (optional)
Vanilla Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons milk (see notes)
Instructions
- Preheat the oven to 350℉. Line two baking sheets (rimmed cookie sheet 12"x17") with parchment paper. Set aside.
- Dry Ingredients : In a medium bowl, whisk together the all-purpose flour, cinnamon, baking soda, baking powder, ginger and salt until combined. Set aside.3 cups all-purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon ground ginger, ½ teaspoon salt
- Wet Ingredients : In a large bowl using an electric hand mixer, or the bowl of a stand mixer with the paddle attachment, beat the butter, sugar, and light brown sugar until it's light and fluffy. About 1-2 minute of beating.Add in the eggs one at a time, beating on low speed just until incorporated after each addition.Add in the vanilla extract and beat just until combined. Scrape down the sides of the bowl as needed with a spatula.1 cup (2 sticks) butter, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 2 large eggs, 2 teaspoons vanilla extract
- Add the flour mixture into the bowl of wet ingredients and mix on low speed just until incorporated and no flour streaks remain in the batter.
- Add in the shredded carrots and walnuts. Mix on low speed just until combined.2½ cups grated carrots, 1/2 cup chopped walnuts
- Scoop the carrot cake cookie dough onto the prepared baking sheets, leaving about 2-inches apart. I use a medium cookie scoop to do this.
- Bake for 12-15 minutes or until the edges are set and golden brown.
- Remove the cookies from the oven and allow the cookies to cool on the baking sheet for 30 minutes.
- Make The Glaze : When the cookie are cooled prepare the simple vanilla glaze. Mix together the powdered sugar and milk in a small bowl until it forms a glaze.* If it's too thick then add more milk a little at a time. If it's too runny then add more powdered sugar.1/2 cup powdered sugar, 1-2 tablespoons milk
- Drizzle the glaze over the cookies using a fork, a piping bag, or put the glaze into a Ziploc bag with the bottom corner snipped.
Notes
Milk : A milk with a higher fat content is best to use because it will thicken the glaze nicely. Heavy cream, half and half, or whole milk are the best options. Keep in mind that you will need less milk if it has lower fat content versus needing more milk if it has a higher fat content. So start with the minimum amount of milk called for and add from there as needed.