Day 3 - Carrot Spice Cake Cookies

5:00 AM

I love carrot cake.  No really - I love it, but mostly I love MY carrot cake.  It's more like a spice cake and a carrot cake had a baby, really - none of that mushy fruit getting in the way!  I've already shared my seriously amazingly delicious carrot cake recipe with you.  I know I've said it before, but if you haven't tried it, you should!  Sometimes though, I just don't feel like making a whole cake. (I know that sounds like crazy-talk, but it's true.) 

Enter: these cookies.  It's almost like eating a perfectly sized mini cake!  The texture is somewhere between cake and cookie - a little more dense than my cake, but still SO good!  I couldn't stop eating them.  I really don't want to admit to how many I ate!  They're gone now, so.... I guess I'll just have to make more! 

Like yesterday's Cranberry White Chocolate Pistachio cookies, these are fairly quick to throw together, though you do have to be patient and wait for the cookies to cool completely, or the frosting will melt off.  Not that I know that from experience.  ;)  Grating the carrots can be a bit tedious.  You could probably chop them in a food processor, but I prefer the texture of the finely grated carrots.  This is another great job to pass on to the kids.  Promise them a cookie at the end, and they'll probably grate carrots all night!  Either way, give these a try and let me know if you're converted.



Carrot Spice Cake Cookies

  • 1 c. salted butter, at room temperature 
  • 1 c. white sugar
  • 1/2 c. dark brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 c. flour
  • 2 1/4 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp ground ginger
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 c. grated carrots
  • 1/3 c. shredded coconut
  • 1 1/2 c. Pecans, chopped and toasted
  • Cream Cheese Frosting (see below)
Preheat oven to 375, prepare a baking sheet with parchment paper or silicone baking mat and set aside.  Using the small holes on a grater, grate 2 cups of carrots.  Set aside.  

In the bowl of an electric mixer, cream together the butter and sugars until fluffy, about 3 minutes.  Mix in the eggs and vanilla.

In a separate bowl, sift together flour, cinnamon, nutmeg, ginger, baking powder and soda, and salt. Working slowly in two batches, mix into the butter mixture until just incorporated.  

Add the grated carrots and shredded coconut.  Mix well.  

Scoop in rounded Tablespoons onto prepared baking sheet, about 2 inches apart.  Bake at 375 for 13 minutes, until cookies are set around the edges and just starting to brown.  Let cool 3-5 minutes on baking sheet, then remove to a cooling rack to finish cooling. 

Meanwhile, make the frosting and gently toast the pecans.  Frost cookies generously when completely cool.  Top with toasted pecans. 


Cream Cheese Frosting

  • 1/2 c. salted butter, at room temperature
  • 8 oz. cream cheese, at room temperature
  • 1 tsp vanilla 
  • 2 1/2 c. powdered sugar
Cream together butter and cream cheese. Mix in vanilla.  Slowly mix in powdered sugar on low speed.  When fully incorporated, increase speed to high and mix 3-5 minutes, until light and fluffy.  

*Note - don't skimp on the frosting!  This recipe makes just enough frosting for all of the cookies.  If you have any left over, you didn't use enough! :) 

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