Carrot Cake Cookies

YIELDS: 2 – 3 dz.

PREP TIME: 25 mins

TOTAL TIME: 1 hr 15 mins

CAL/SERV: 339

Ingredients

FOR THE COOKIES:

• 1 c. salted butter, softened
• 1 c. light brown sugar 
• 1/2 c. granulated sugar
• 2 large eggs, at room temperature
• 2 tsp. vanilla extract
• 2 1/2 c. all-purpose flour
• 1 tbsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 1/2 c. finely grated fresh carrots (from about 6 medium carrots), patted dry
• 1 c. chopped toasted walnuts

FOR THE FROSTING:

• 8 oz. cream cheese, softened
• 1/2 c. unsalted butter, softened
• 1 lb. powdered sugar
• 1 1/2 tsp. vanilla extract
• Orange jimmy sprinkles or chopped toasted walnuts, for sprinkling

Directions

1. 1For the cookies: Preheat the oven to 350° with oven racks in the upper and lower thirds of the oven. Line 3 baking sheets with parchment paper; set aside. 
2. 2Beat the butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until pale and creamy, about 3 minutes. Add the eggs and vanilla extract. Beat until well combined, stopping to scrape the sides of the bowl, as needed. 
3. 3Whisk together the flour, cinnamon, ground ginger, baking powder, baking soda, and salt in a medium bowl. Gradually add the flour mixture to the butter mixture with the mixer on low. Beat until well combined, about 1 minute. Stir in the carrots and walnuts. 
4. 4Using a 1 3/4-inch cookie scoop, drop leveled spoonfuls (about 1 1/2 tablespoons each) of the dough on the prepared baking sheets, spacing at least 2-inches apart. Bake two pans at a time, rotating halfway through cooking, until the cookies are lightly browned on the edges, 14 to 16 minutes total. Cool the cookies on the pans for 3 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Repeat with the remaining cookies.
5. 5 For the frosting: Beat the cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth, about 3 minutes. Add the powdered sugar and vanilla with the mixer on low, beating until combined. Increase the speed to medium and beat until fluffy, about 2 minutes.
6. 6Dollop a spoonful of frosting on the top of each cookie and spread all over the top. Sprinkle with orange jimmy sprinkles or chopped toasted walnuts, if you like. 

Where does the carrot cake come from?

Carrots are rich in natural sugar and were widely used in England for desserts and pastries during World War II, when sugar was rationed. American bakers quickly adopted it and carrot cake became a popular wedding cake in the 1970s.

Can already grated carrots be used for this recipe?

While it may be tempting to resort to a bag of already grated carrots, we recommend grating fresh carrots for these cakes! Freshly grated carrots have a higher water content and make the cookies more moist and tender. To grate carrots more easily, use a food processor with a mounted grater blade. You can also grate the carrots through the holes of the kitchen grater.

Can carrot cookies be prepared in advance?

Of course, they can be baked, cooled and frozen in a Ziploc freezer bag for up to a month, then thawed for two hours. Just before serving, top them with frosting and toasted pecans or orange pecan crumble.