Carrot Cake Cookies

While this recipe looks similar to my other cookie recipes, the shredded carrot really makes a big difference in the batter: the added moisture provides a cake-like consistency even though the cookie is still chewy. The spice combination of cinnamon, ginger, and cardamom is perhaps my favorite blend for use in all things carrot cake.

Carrot Cake Cookies

2 1/4 cups all-purpose flour (bread flour works really well too)
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger
1/2 tsp cardamom
1 tsp cornstarch

3/4 cups butter
1 cup sugar
1/2 cup dark brown sugar
1 egg + 1 egg yolk
1 tbsp vanilla

1 cup carrots, finely shredded (and measured after having been shredded)

In a medium pan over medium-high heat, brown the butter. See my Apple Pie Cookie post for a brief tutorial on browning butter if this is new for you. Pour the browned butter into the bowl of a stand mixer and let it cool.

Meanwhile, whisk together dry ingredients and finely shred the carrots (2 medium carrots should make the 1 cup required).

Cream melted butter with sugars until a homogenous, sandy mixture is formed. Add the egg, egg yolk, and vanilla. Mix until creamy, about half a minute at medium speed. Add dry ingredients to batter gradually, with the mixer running on low speed. Finally, mix in the chopped carrot. Chill dough for at least an hour and up to 2 days.

Scoop dough (or roll dough into balls) and place on a baking sheet. I used roughly 1/4 cup of dough to make large cookies. Bake at 325 for 15-17 minutes or until browned around the edges but still puffy in the center.

Cream Cheese Frosting

4 oz cream cheese, softened
2 tbsp cream
1 tsp vanilla
1 cup confectioner's sugar

Combine the soft cream cheese with the cream and vanilla, and stir until smooth. Add in the confectioner's sugar gradually, until frosting consistency is achieved. Add cream, if necessary, to attain desired consistency (I actually started off calling this a "glaze," but it turns out I prefer it a bit thicker).

Pecans

1/2 cup pecans
1/2 tbsp melted butter
1/2 tsp salt

Chop and toss pecans with butter and salt. Toast pecans in a 350 degree oven until browned and fragrant, about 10-15 minutes.

Spread cream cheese frosting on cookies. Top with pecans. Enjoy your carrot cake in cookie form.

While other recipes took a couple tries to get right (and in some cases still aren't quite perfect), these cookies came out perfect the first time. The only changes I made were using the toasted pecans on top rather than in the cookies.