Fresh Baked Friday: Carrot Cake Cookies

It was only a matter of time before I got back into the cookie baking mood at ended my healthy eating streak. These cookies were well worth it.

A friend requested I turn this popular cake into a cookie. Challenge accepted and mission accomplished.


Carrot Cake Cookies

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups grated carrots (I chopped them very finely with my food processor)

  1. In a medium sized bowl, combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt and whisk until fully combined. Set aside.
  2. In the bowl of stand mixer or in a large bowl with an electric beater, cream together butter, brown sugar, and sugar until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition.
  4. Add vanilla extract and stir to combine.
  5. Gradually add in flour mixture, stirring until all ingredients are fully incorporated. 
  6. Stir in grated carrots.
  7. Refrigerate dough for 1 hour.
  8. Preheat oven to 350 degrees and prepare cookie sheets with parchment paper.
  9. Drop by tablespoonfuls at least 1 inch apart (they will spread!) Bake for about 12 minutes. Edges will be slightly golden. 
  10. Allow to cool before frosting. Recipe for Marshmallow Cream Cheese Frosting below.

Marshmallow Cream Cheese Frosting

    8 oz. cream cheese, softened
    1/2 stick unsalted butter, softened
    3 heaping tablespoons marshmallow fluff
    2 cups confectioners sugar
    2 tsp water

    1. Whisk all ingredients in a stand mixer or an electric beater until light and fluffy. Whisk in additional confectioners sugar if necessary, 1 tablespoon at a time, until desired consistency is reached. 

    Enjoy this lovely spring weekend, everyone!

    Kylie K.