Crumbl Carrot Cake Cookies (Printable Version)
Soft, spiced carrot cookies with cream cheese frosting inspired by Crumbl bakery treats.
# What You Need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - ¾ cup light brown sugar, packed
03 - ¼ cup granulated sugar
04 - 2 large eggs, room temperature
05 - 2 tsp pure vanilla extract
06 - 2 cups all-purpose flour
07 - 1 tsp baking powder
08 - ½ tsp baking soda
09 - ½ tsp salt
10 - 1½ tsp ground cinnamon
11 - ¼ tsp ground nutmeg
12 - 2 cups finely grated carrots (about 3 medium carrots)
13 - ½ cup finely chopped walnuts or pecans (optional)
→ Cream Cheese Frosting
14 - 6 oz full-fat cream cheese, softened
15 - 4 tbsp unsalted butter, softened
16 - 2 cups powdered sugar, sifted
17 - 1 tsp pure vanilla extract
18 - Pinch of salt
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy using electric mixer.
03 - Beat in eggs one at a time until fully incorporated. Add vanilla extract and mix until combined.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended.
05 - Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
06 - Gently fold grated carrots and chopped nuts (if using) into dough until evenly distributed.
07 - Scoop 3-tablespoon portions of dough onto prepared baking sheets, spacing at least 2 inches apart.
08 - Bake for 12 to 14 minutes until edges are golden brown and centers are set. Cool on baking sheet for 5 minutes before transferring to wire rack.
09 - Beat cream cheese and softened butter until smooth and creamy. Gradually add powdered sugar, vanilla, and salt. Continue beating until fluffy and well combined.
10 - Once cookies are completely cool, generously frost each cookie with cream cheese frosting. Garnish with chopped nuts if desired.
# Expert Advice:
01 -
- These cookies have that perfect barely crisp edge with centers so soft they practically melt
- The frosting to cookie ratio is generous enough that every bite feels like a proper celebration
02 -
- Overgrating your carrots makes them watery while leaving them too chunky creates weird texture so aim for a fine even grate
- These cookies continue cooking on the hot baking sheet so pulling them out when centers look slightly soft is actually the right move
03 -
- Wrap your grated carrots in paper towels and squeeze gently to remove excess moisture before adding them to the dough
- Chill the frosted cookies for twenty minutes before stacking them to prevent that sad smushed frosting look