Carrot cake cookies, so good you’ll want to eat them all.
Last Updated on
Total: 25 min Diners: 8
Not only chocolate cookies are our pleasures and these carrot cake cookies are firm candidates to open another sweet and unredeemed dream. Besides being delicious, tender on the inside and crispy on the outside and with an unbeatable flavor, the reality is that they are very easy to make and do not involve an hour in the oven that usually takes any carrot cake to use, but that topping of cream cheese will make us move directly to our most immediate “carrot” memories.
Ingredients
. Grated or finely chopped carrot, 80 g Butter, 220 g Sugar, 80 g Brown sugar, 180 g Eggs, 2 u Wheat flour, 320 g Sodium bicarbonate, 5 g Chemical baking powder, 3 g Cinnamon powder, 1/2 teaspoon Ginger powder, 1/2 teaspoon Ground nutmeg, 1/6 teaspoon Salt, 1/2 teaspoon Ground cloves, a pinch Oatmeal flakes or muesli, 160 g
For the frosting or cream cheese frosting
Cream cheese, 200 g Butter, 50 g Icing sugar, 225 g
.Step 1
Warm the butter very well, for a long time outside the refrigerator, so that it becomes very tender. At that time, whisk vigorously with a whisk or a machine together with the two sugars, until it seems that the mixture foams slightly.
Step 2
Preheat the oven to 190ºC and place baking paper on a baking tray.
Step 3
Add the eggs to the mixture, one at a time and little by little while stirring everything well so that they are integrated into the carrot cake cookie mixture.
Step 4
In a bowl mix all the other ingredients except muesli or oat flakes. Flour, spices, baking soda, salt and yeast. Add this mixture little by little to the previous one, with the help of a spatula or spoon so as not to overbeat the preparation because we are not interested. Finally add the grated carrot, muesli or oat flakes.
Step 5
The dough will stick to your hands but no matter, we will have to handle it carefully to make balls the size of a golf ball and put them very well separated on the baking sheet. Bake for about 10 minutes, that the edges are browned but the center is not. Let them rest completely before touching them, let them cool very well.
Step 6
Prepare the cheese frosting, for this we will only have to beat with a whisk vigorously (better with a machine) the butter and cream cheese, which will have to be at room temperature so that it can be done well, very creamy. If you have forgotten to take them out of the fridge, you can always use the “defrost mode” of your microwave. Once the cheese and butter are mixed, add the powdered sugar and continue beating. Then transfer to a piping bag and cool very well.
Step 7
Decorate the carrot cake cookies with the frosting and, if desired, grate a little raw carrot to finish or top with some nuts to taste.
Tricks and tips
To grate the carrot you can use any grater but you can also grind it in a food processor until it is very small but without making a paste, that’s important.
If you use muesli you will find crunchier pieces later in the cookies, something that will not happen if you use oat flakes.
If you don’t want to get your hands dirty, use an ice cream scoop or ice cream scoop to make the perfect cookie shape. No, you don’t need to flatten them when you put them on top of the baking sheet.
These cookies can keep very well for a couple of days but you can also freeze them either before baking or after. If you bake them frozen keep in mind that they will need a couple of minutes more inside the oven to be perfect.
The microwave trick for softening butter and/or cream cheese is treacherous. Whenever you do it, it should always be in defrost mode and very controlled, opening the microwave every 30 seconds to see what’s going on. If you forget, everything will melt and there will be no turning back.
