Carrot Cake Cookies

When I bake for the office, I’m aiming to feed about 20 people.  Obviously one 8” or 9” layer cake will not suffice.  I always make an accompanying dessert to the main request of the birthday person.  In the case of last week, I made these cookies to go with the bananarrot cake.

Honestly, Luke requested them.  I had made them once before earlier in the fall, and he absolutely loved them.  Not surprising, as he loves carrot cake and would eat cream cheese frosting straight with a spoon….if I let him.

These guys did not have any issues being transported to the office, though the glaze doesn’t harden, so stacked cookies were kind of glazed on both sides.  The cookies are very soft and cakey (duh) and delicious.  They really do taste just like a tiny hand-held piece of carrot cake.  So if you’re looking for a quicker alternative to carrot cake, or don’t want to make an entire cake just for yourself, this recipe is just the thing for that carrot cake/cream cheese frosting craving.

Carrot Cake Cookies

Adapted from Baker’s Royale

Makes about 2 1/2 dozen cookies

 ½ cup unsalted butter, browned and cooled

1 egg plus 1 egg yolk

½ cup dark brown sugar, packed

½ cup granulated sugar

¼ cup (2 oz) cream cheese, softened

1 tablespoon molasses

2 teaspoons vanilla

2 teaspoons cinnamon

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

2 ¼ cups shredded carrots

2 ¼ cups unbleached all purpose flour

3/4 cups pecans, toasted (optional, I omitted these)


2 cups powdered sugar, sifted

4 oz cream cheese, softened

2 oz butter, melted and cooled

3-5 tablespoons milk

Preheat oven to 350 degrees.  Heat and melt butter until it is brown and nutty smelling.   On medium heat, this should take about 5-10 minutes.  Set aside to cool slightly.

Place egg, egg yolk dark brown sugar and sugar in a medium bowl and beat until mixture is glossy, about 1-2 minutes. Add cream cheese, vanilla, cinnamon, baking powder, baking soda, salt and molasses into mixture and beat to combine. Add shredded carrots to mixture and beat to combine. Add in cooled butter and beat to combine.

Fold flour into wet mixture. Place heaping tablespoons of cookie dough onto a greased/parchment paper or silpat lined cookie sheet.

Bake cookies for about 10-12 minutes. Cool cookies on a wire rack before glazing.

Place sifted sugar, softened cream cheese and melted butter in a bowl and whisk to combine. Pour in 3 tablespoons of milk and mix to combine; add more milk as needed. Drizzle finished glaze on cookies or dip tops of cookies in the glaze for a richer taste.  I halved the glaze recipe, and was still able to dip the tops of all the cookies.

* For best results bake one sheet of cookies at time.

*The cookies can be made one day in advance and covered with the glazing the next day.


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