Calling all fans of carrot cake, please, welcome my absolutely delicious Carrot Cake Cookies!
In my previous recipe for Chocolate chip cookies, we talked about the greatness of American-style cookies! Today, I am offering another winner – Carrot cake cookies. If you love carrot cake – you simply can’t go wrong with those. They are perfect for any season and occasion, they are soft and chewy, with light carrot and spicy notes. I would totally recommend adding those into your Easter basket.
Some may say that more classic versions of carrot cake cookies are usually made with oats. And it’s true, there are hundreds of great oat options out there, but I decided to utilize traditional cookie dough I already know and love. And, the good news about these – I ended up having almost 40% fewer calories per cookie vs my chocolate chip cookie recipe. Why? Because of using carrot – root vegetable, that is naturally low in calories. It was a real win-win because they taste super delicious and they are a better fit for my wife‘s diet. Yay all the way.
One more tip for you – if you make x2 batch of base cookie dough, and then divide in half – the same way I do it in my YouTube tutorial – you can make 2 different types of cookies in one go and have a selection ready.
Let’s crack on!
As I mentioned a few times before, I like to weigh up my ingredients in advance, using kitchen scales. And don’t forget to take out your butter from the fridge a few hours in advance, and let it get to room temperature.
Carrot Cake Cookies Recipe
Re-imagine how you can eat the carrot. Salad? Cake? Nooooo. Carrot cookies is a new snack to delish your day.
Ingredients
- 210 grams Plain Flour
- 180 grams Unsalted butter
- 75 grams Icing sugar
- 75 grams Brown sugar
- 30 grams Water
- 8 grams Corn Starch
- 6 grams vanilla paste
- 2.5 grams baking soda
- 2.5 grams salt
Add-in:
- 60 grams Freshly grated carrot
- 3 grams cinnamon
- 2 grams nutmeg
- 1 gram lemon essence
Instructions
- Prepare your ingredients. I can’t stress this enough – always ensure your butter is soft and ready. Do not use the microwave to warm it rapidly, and do not try to use butter straight from the fridge. Always take your butter out of the fridge a good few hours in advance. Poke it with your finger – if it's soft, it is ready.
- Start with whipping butter using a hand mixer. When you see that butter has turned into a paste – it's time to add icing sugar. I prefer to add in thirds, while still whipping. This way is much better – it allows equal distribution of icing sugar in the butter. Once finished with icing sugar - it is time to add brown sugar. Mix it well and follow up by adding vanilla paste and water. Suggest you add water in thirds as well to ease its incorporation. Once fully whipped – set aside.
- In a separate bowl pre-mix your dry ingredients: flour, starch, baking soda, and salt.
- Add your dry pre-mix into butter/sugar mix. I prefer doing it in few steps, again, to ensure proper and even incorporation. And voila – your cookie dough is ready!
- The next step is preparing your carrot – simply wash and remove the skin from a large carrot. I use a kitchen grater with small size holes since I like my carrot very finely shredded. You can choose any size you fancy. Small tip – I squeeze all excess juice from grated carrot, to avoid adding extra moisture to my cookies.
- Now, add your carrot, cinnamon, and nutmeg into cookie dough, and mix gently with the spatula until combined evenly
- Place the dough into the fridge to chill for about 30 min
- Prepare your baking tray and switch on the oven to heat up to 175 °C (350 °F)
- Take your cookie dough out of the fridge and form balls. Place them on the tray, allowing a reasonable distance between, because they will flow.
- Bake at 175 °C (350 °F) for 14-16 min without fan
Notes
If you want even more resemblance with carrot cake – feel free to add some chopped pecans and walnuts into your dough. I did not do it in this recipe, however, I can assure you – the taste will be exquisite.
2 Responses
Would like to try these as a slice and bake roll. My question is if the vanilla paste is not available can I use regular vanilla extract and if so how much.
Thank you
Hi, yes of course. You might need a higher dosage though. Try to double the quantity.