Carrot cakes have a lot of fans around the world. These (relatively) simple cakes are super tasty and usually quite soft and moist (I know, some of you don’t like the word). Well, here comes the cookie version of that cake – delicious Carrot Cake Cookies with Cream Cheese Frosting. These cookies are crunchy on the outside and soft on the inside. So good! You will love them too!
We love baking cookies here. We got a fresh batch of cookies in our cookie box almost every week. Fresh from the oven, a super nice sweet treat. That’s why there are so many cookie recipes here on the blog already. If you can’t share the baked cookies directly with anyone, we can (at least) give you the recipes, so you can bake them at home. ;P
We actually already got a recipe for Carrot Cake Cookies here on the blog. It’s an old recipe of ours, but still a great recipe for delicious cookies. However, the version from 2018 is a little different compared to these cookies here. Some ingredients are different and especially the consistency and texture of the baked cookies is different. Those cookies are not crunchy, they are a little more »cakey«. More like tiny carrot cakes. ;P
As already mentioned, these carrot cake cookies here are softer on the inside, but quite crispy on the outside when baked. Like all perfect cookies should be. The predecessors are really more cake-like – similar to whoopie pies, maybe. If you like that kind of texture in cookies, you might want to take a look at that recipe. No matter what – both versions are delicious. Just a little different. :P
A classic Carrot Cake – at least the American version – is often decorated (or even filled) with a cream cheese frosting/filling. A great addition to every carrot cake in our opinion. These cookies here are also decorated with a slimmed-down version of a cream cheese frosting. This adds a bit more sweetness to the cookies, but also some extra calories and sugar. Keep that in mind. If you don’t want to add it, that’s absolutely fine – the cookies are definitely great without anything added.
Cookies like these are always a good idea for Easter. They are super easy to prepare and can be stored for quite some time. On the long Easter weekend, you don’t want to add more tasks to your list – anything you can do in advance, is a win, right?! That’s why cookies are always a good idea for celebrations like that. ;P
Instead of these carrot cake cookies, you could also bake other cookies for Easter, of course. Our Chunky Easter Eggs Chocolate Chip Cookies are not only delicious, but also great as decorations on the Easter table. They look adorable with some tiny workers around them. ;P
If you want to stick with the carrot cake theme, you might want to take a look at our Baked Carrot Cake Cheesecake. An absolute stunner of a cheesecake and simply perfect for Easter. Whenever the whole family is coming for a celebration, you might want something bigger to feed everyone, right?! ;)
INGREDIENTS / ZUTATEN
(11-12 cookies)
For the cookie batter:
1/2 cup (100g) brown sugar
1/4 cup (50g) sugar
3 oz. (85g) butter, at room temperature
1 large egg
3/4 cup (100g) spelt flour
1 cup (85g) old-fashioned oats
1/2 cup (40g) desiccated coconut
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/4 tsp. salt
1/2 cup (50g) shredded carrots
1/3 cup (50g) raisins
For the glaze:
1/2 cup (60g) confectioners’ sugar
1 tbsp. cream cheese
1-2 tsp. milk
a dash of vanilla extract
(11-12 Cookies)
Für den Teig:
100g brauner Zucker
50g Zucker
85g weiche Butter
1 Ei (L)
100g Dinkelmehl (Type 630)
85g Haferflocken (kernig)
40g Kokosraspel
1/2 TL Natron
1/2 TL Zimt
1/4 TL Kardamom
1/4 TL Salz
50g Möhren, geraspelt
50g Rosinen
Für die Glasur:
60g Puderzucker
1 EL Frischkäse
1-2 TL Milch
etwas Vanille Extrakt
DIRECTIONS / ZUBEREITUNG
1. Add both sugars and the butter to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. In a second bowl, combine spelt flour, rolled oats, desiccated coconut, baking soda, cinnamon, cardamom, and salt. Add together with the shredded carrots and raisins to the large bowl and fold in with a rubber spatula. The dough can be a bit crumbly, but should stick together if you press it down. Set aside and let it sit for about 10 minutes.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment. Use a large cookie scoop* and place portions of the dough with some space in between on the baking sheet – the cookies spread a bit. If you could not get everything onto one baking sheet, bake more in a second round. Do not overcrowd the baking sheet.
3. Bake the cookies until golden for about 14-16 minutes – there should not be any wet spots anymore. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. If you are not happy with the shape of the cookies, you can use a large round cookie cutter and swirl the cookies inside that cookie cutter while still on the baking sheet to give them a nice round shape. This only works when the cookies are fresh out of the oven and still hot and pliable.
4. For the glaze, mix confectioners’ sugar with cream cheese, a bit of milk and vanilla extract. Drizzle the cookies with the glaze and let dry before serving.
1. Beide Zuckersorten und die Butter in einer großen Schüssel hell und luftig aufschlagen. Das Ei dazugeben und gut unterrühren. In einer zweiten Schüssel das Dinkelmehl mit Haferflocken, Kokosraspeln, Natron, Zimt, Kardamom und Salz vermischen. Zusammen mit den geraspelten Möhren und Rosinen in die große Schüssel dazugeben und alles mit einem Gummispatel vermengen. Der Teig darf etwas bröselig sein, sollte aber zusammenhalten, wenn man ihn zusammenpresst. Den Teig für etwa 10 Minuten zur Seite stellen und ruhen lassen.
2. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem großen Keksportionierer* Teigportionen mit etwas Abstand zueinander auf das Backblech setzen. Der Teig läuft etwas auseinander. Wer nicht alles auf ein Blech bekommt, kann ohne Probleme in einer zweiten Runde weitere Cookies backen. Das Blech sollte nicht überfüllt werden.
3. Die Cookies für etwa 14-16 Minuten goldgelb backen – die Oberfläche sollte keine feuchten Stellen mehr haben. Aus dem Ofen holen und für einige Zeit auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Wer mit der Form der Cookies nicht zufrieden ist, kann die gebackenen Cookies auf dem Blech direkt nach dem Backen mit einem größeren, runden Ausstecher noch in Form bringen. Die noch weichen Cookies einfach im Ausstecher etwas herumwirbeln, bis sie schön rund sind. Der Trick funktioniert wirklich nur, wenn die Cookies frisch aus dem Ofen und noch heiß sind.
4. Für die Glasur den Puderzucker mit Frischkäse, etwas Milch und Vanille Extrakt verrühren. Die Cookies mit der Glasur beträufeln und bis zum Servieren antrocknen lassen.
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Here is a version of the recipe you can print easily.
Print
Easy Carrot Cake Cookies
- Prep Time: 00:15
- Cook Time: 00:16
- Total Time: 01:00
- Yield: 12 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
Easter is a great time for everything carrot cake – that’s why these Easy Carrot Cake Cookies are perfect for Easter. Easy to make and really delicious!
Ingredients
For the cookie batter:
1/2 cup (100g) brown sugar
1/4 cup (50g) sugar
3 oz. (85g) butter, at room temperature
1 large egg
3/4 cup (100g) spelt flour
1 cup (85g) old-fashioned oats
1/2 cup (40g) desiccated coconut
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground cardamom
1/4 tsp. salt
1/2 cup (50g) shredded carrots
1/3 cup (50g) raisins
For the glaze:
1/2 cup (60g) confectioners’ sugar
1 tbsp. cream cheese
1-2 tsp. milk
a dash of vanilla extract
Instructions
1. Add both sugars and the butter to a large bowl and mix until light and fluffy. Add the egg and mix until well combined. In a second bowl, combine spelt flour, rolled oats, desiccated coconut, baking soda, cinnamon, cardamom, and salt. Add together with the shredded carrots and raisins to the large bowl and fold in with a rubber spatula. The dough can be a bit crumbly, but should stick together if you press it down. Set aside and let it sit for about 10 minutes.
2. Preheat the oven to 180°C (350°F). Line a baking sheet with baking parchment. Use a large cookie scoop* and place portions of the dough with some space in between on the baking sheet – the cookies spread a bit. If you could not get everything onto one baking sheet, bake more in a second round. Do not overcrowd the baking sheet.
3. Bake the cookies until golden for about 14-16 minutes – there should not be any wet spots anymore. Take out of the oven and let cool down on the baking sheet for some time, then transfer to a wire rack and let cool down completely. If you are not happy with the shape of the cookies, you can use a large round cookie cutter and swirl the cookies inside that cookie cutter while still on the baking sheet to give them a nice round shape. This only works when the cookies are fresh out of the oven and still hot and pliable.
4. For the glaze, mix confectioners’ sugar with cream cheese, a bit of milk and vanilla extract. Drizzle the cookies with the glaze and let dry before serving.
Notes
Get your bake on!
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