Description
Delight in these Crumbl-style carrot cake cookies, combining the moist, spiced flavors of traditional carrot cake with a chewy cookie texture. Topped with a smooth cream cheese frosting and crunchy pecans, these cookies offer a perfect balance of sweetness and spice, making them an irresistible treat for any occasion.
Ingredients
Units
Scale
Cookie Base
- 1/2 cup butter, softened
- 1/3 cup brown sugar, packed
- 1/3 cup granulated sugar
- 1/2 cup shredded carrots
- 1 tablespoon vanilla extract
- 1 egg yolk
- 3 tablespoons heavy cream, at room temperature
- 1 & 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/4 teaspoon ginger
- Pinch of cloves
- 1/4 teaspoon salt
Cream Cheese Frosting
- 4 oz cream cheese, softened
- 3 tablespoons butter, salted or unsalted, softened
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar
Topping
- Pecans, chopped, for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and creamy, ensuring even integration.
- Add Wet Ingredients: Mix in the shredded carrots, vanilla extract, egg yolk, and heavy cream until the batter becomes smooth and well combined.
- Incorporate Dry Ingredients: Add the all-purpose flour, baking powder, baking soda, cinnamon, allspice, ginger, cloves, and salt to the mixture. Stir gently just until the flour mixture disappears and the batter is uniform, careful not to overmix.
- Shape and Bake Cookies: Divide the dough into 8 equal balls. Place them spaced on the prepared baking sheet and gently flatten each to about ¾ to 1 inch thickness. Bake in the preheated oven for 12 minutes or until lightly golden around the edges.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 20 minutes to set before transferring them to a wire rack to cool completely.
- Prepare Cream Cheese Frosting: Using a stand mixer fitted with a whisk attachment, beat the softened cream cheese and butter together until smooth and creamy.
- Add Flavor and Sweetness: Mix in the vanilla extract and gradually add the powdered sugar. Continue mixing for 4-5 minutes until the frosting is light and fluffy.
- Frost Cookies: Pipe the cream cheese frosting onto the cooled cookies using a round piping tip for an even and attractive finish.
- Garnish and Serve: Sprinkle chopped pecans on top of the frosting. Serve immediately or store in an airtight container for later enjoyment.
Notes
- Ensure the carrots are finely shredded to blend well into the dough.
- Room temperature ingredients help achieve a smooth and creamy batter and frosting.
- Do not overbake the cookies; remove them when edges are slightly golden for a soft center.
- Use a stand mixer with a whisk attachment for best frosting texture, but a hand mixer can work as well.
- Store leftover cookies in an airtight container in the refrigerator to maintain freshness.
- For a nuttier twist, toast the pecans lightly before topping the cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 45 mg
