Small in size, but mighty in flavor don’t underestimate the power of finding your carrot cake satisfaction in this two inch cookie version. Not missing a beat this cookie version packs the same flavor as the cake and along with that is a tender soft crumb, minus the aeration for a slightly more dense texture in this cookie dress-up. Making sure to finish with almost the same note as its cake counterpart the cookies are drizzled with a cream cheese glaze-of course you can dip the top and sprinkle it with nuts for a richer finish.
This is my latest cake turned cookie recipe and I have to say, I prefer it to the cake. Since I’m not a huge fan of carrot cake, although you won’t see me turning it down when offered-I did take a few liberties. For starters, since I’m always picking out the raisins, I omitted them completely. I also traded out the walnuts for pecans since I like the latter better. If you want to stay traditional and keep the raisins, add ½ cup of it to the recipe and keep the walnuts over the pecans.
A few notes:
- These cakelets or cakesters, whatever you want to term them are soft and tender with a cake like crumb—these are not a chewy cookie variation.
- Toast your nuts! This isn’t an option. Do it. You will be glad because it will make a huge difference in your baked goods.
- Variation: The base of this cookie can easily lend itself to zucchini bread cookies.
- For more cake cookie flavors check out the: Coffee Cake Cookies and German Chocolate Cake Cookies.
Carrot Cake Cookies
Yields 2-21/2 dozens of two inch cookies | Preparation: Heat oven to 350 degrees F.
- 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 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
- 2 cups powdered sugar, sifted
- 4 oz cream cheese, softened
- 2 oz butter, melted and cooled
- 3-5 tablespoons milk
To make cookies:
- Heat and melt butter until it is brown and nutty smelling. Set aside to cool slightly.
- Place egg, egg yolk dark brown sugar and sugar in a stand mixer bowl and mix on medium speed with a paddle attachment 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. Turn off mixture.
- Using a wooden spoon or a sturdy spatula, fold flour into wet mixture. Place 2 dozen heaping tablespoons of cookie dough onto a bake sheet.
- Bake cookies for about 10-12 minutes. Cool cookies on a wire rack before glazing.
To make glaze:
- 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. (Double glaze recipe if dipping tops.)
* 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.
*If cookies are stored with more than one layer, place a sheet of parchment between each. Cookies will keep for 2 days in a tightly sealed container.