Crumbl Carrot Cake Cookies are so hard to resist! If you want one or two for yourself I suggest you hide them, otherwise they will disappear. That is what happens when I make these super moist and delicious cookies. Why not whip up a batch for Easter?
What Ingredients Do I Need For Crumbl Carrot Cake Cookies?
Here’s a list of ingredients you’ll need to make these Cookies (scroll down for the full recipe):
Cookies:
- Butter
- Brown sugar
- Egg yolks
- Vanilla extract
- Finely grated carrots
- All purpose flour
- Ground cinnamon
- Baking powder
- Baking soda
- Ginger
- Salt
Cream Cheese Frosting:
- Butter
- Cream cheese
- Confectioners sugar
- Vanilla extract
- chopped pecans (optional)
How Do I Make Crumbl Carrot Cake Cookies ?
Here’s the simple steps you’ll follow to make these Cookies (scroll down for the full recipe):
Prepare Carrots:
- Shred your carrots with a box grater or shredding attachment on a food processor.
- Dry your carrots by removing as much water as possible.
Cookies:
- In a large bowl cream the butter and brown sugar together with an electric mixer.
- Add in the egg yolks and vanilla and mix until pale and fluffy.
- Add in the dried carrot bits and combine.
- In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, and salt.
- Add the flour mixture to the wet ingredients and mix until combined.
- Scoop the dough onto the prepared baking sheets, using a medium sized cookie scoop.
- Bake the cookies for 11-13 minutes. Let them cool for 5 minutes on the cookie sheet, then transfer them to a wire rack to finish cooling.
Cream Cheese Frosting:
- Add the butter and the cream cheese into a medium mixing bowl, and mix together.
- Next add in the confectioners sugar and the vanilla extract, and mix until the mixture is well combined.
- Spread some frosting on each cookie, and garnish if desired.
Tips and Tricks for Crumbl Carrot Cake Cookies:
- You can also eat these yummy cookies without the cream cheese frosting, but we love frosting too much at our house to leave it off.
- Garnish with pecans or walnuts if you like.
- Crumbl Carrot Cake Cookies also freeze very well for up to 3 months.
- If your cookies have an outer edge that looks rough, just take a glass the size of the cookie and place over the top of the cookie, trimming off the rough edges.
- Make sure to dry your carrots by removing as much water as possible after they are grated.
More Delicious Cookies For You to Enjoy:
Chocolate Swig Cookies with Cookie Dough Frosting
Copycat Crumbl Muddy Buddy Cookies
Yield: 18 cookies
Crumbl Carrot Cake Cookies
Crumbl Carrot Cake Cookies are the perfect cookies for Spring or any time of year! Full of spices and topped with cream cheese frosting.
Prep Time
15 minutes
Cook Time
13 minutes
Total Time
28 minutes
Ingredients
Cookies:
- 3/4 cup butter, softened
- 1 cup brown sugar
- 2 egg yolks, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup finely grated carrots
- 1 3/4 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
Cream Cheese Frosting:
- 1/4 cup butter, softened
- 4 ounces cream cheese, softened
- 2 cups confectioners sugar
- 1/2 teaspoon vanilla extract
- chopped pecans (optional)
Instructions
Prepare Carrots:
- Shred your carrots with a box grater or shredding attachment on a food processor. Then, add them to a food processor fitted with an "S" blade. Pulse until they are very fine bits. Measure out ½ cup (75 g) of carrot bits.
- Dry your carrots. (This may seem weird but it is the only way these cookies will bake properly and not turn out cakey!) Spread your carrot bits on a plate and place a paper towel over the top. Lightly press to absorb the liquid. Repeat the step at least four more times until hardly any liquid transfers to a paper towel. (It needs to reduce down to just about ⅓ cup (45 g) from ½ cup (75 g). Set aside.
Cookies:
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
- In a large bowl cream the butter and brown sugar together with an electric mixer on high speed until pale in color and fluffy, 2-3 mins.
- Add in the egg yolks and vanilla and mix on medium speed then medium-high speed until pale and fluffy; about 1-2 minutes. Scrape down the sides of the bowl as necessary.
- Add in the dried carrot bits and combine on low speed just until combined.
- In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda, ginger, and salt.
- Add the flour mixture to the wet ingredients and mix on low, then medium speed until combined.
- Scoop the dough onto the prepared baking sheets, using a medium sized cookie scoop, about 2 tablespoon of dough per scoop. Scoop 6 cookie dough balls per baking sheet. (You should be able to get 18 cookies.)
- Bake the cookies for 11-13 minutes. (12 minutes is usually perfect.) Let them cool for 5 minutes on the cookie sheet, then transfer them to a wire rack to finish cooling. (When the cookies are straight out of the oven, scoot a circular cookie cutter around their edges to give them a perfect circular shape.)
Cream Cheese Frosting:
- Add the butter and the cream cheese into a medium mixing bowl, and mix together for 2-3 minutes.
- Next add in the confectioners sugar and the vanilla extract, and mix until the mixture is well combined and your frosting is nice and smooth; about 3-4 minutes.
- Spread some frosting on each cookie, and garnish with chopped pecans or sprinkles if desired.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 294Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 54mgSodium 185mgCarbohydrates 33gFiber 1gSugar 23gProtein 3g