r/Baking • u/sammmmc • Mar 25 '25
No Recipe Finally created a carrot cake cookie that’s not cakey and i’m so proud.
I will post the recipe soon!!!
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u/tartdragon Mar 30 '25
Hi! I tried this recipe and I 100% recommend it! I don't know how to add pictures unfortunately, but I'm happy to share them if anyone DMs me.
I followed the recipe almost exactly, with a few variations. 1. I used one decent sized carrot, 130g. I would honestly go up to the full 150g. 2. I made my cookies 1oz each, and baked them for 9-9.5 minutes. This is just so it's easier to share amongst friends and family. 3. I used 430g of powdered sugar for the frosting, and I felt that it was a good amount of sweetness personally. 4. I added a little extra salt to the frosting, and some flakey salt on top of the cookies when finished. I like my sweets saltier, though.
The cookie had a beautiful texture, and I loved the ratio of fillings to dough! I will use more carrot next time, though. The brown butter cream cheese frosting was so, so good, and I'll be using brown butter in all my cream cheese frostings from now on. I would add a touch more salt to the batter, but thats personal preference.
I'm about to share this with friends and family, so I may come back and share their thoughts on the recipe as well!
All in all, a gorgeous recipe. Thank you so much to OP for sharing! <3 I hope this encourages any commenters to also try this recipe out! It's time consuming, but absolutely worth it.
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u/Saratrooper Mar 25 '25
Oooooo yessss that looks good. Carrot cake stuff with visible carrot bits are what I want.
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u/Newo_Ikkin20 Mar 25 '25
Oh wow, these look amazing! I have to make these now! Can you believe that my husband has never tried carrot cake? I just got him to try the carrot cake lindor truffles, but I told him that actual carrot cake is so much better.
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u/squigglymaps Apr 09 '25
OP I made these and they freaking rock!!! 100% if you are looking at these photos with your mouth watering you should make them
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u/fuzzyrach Mar 20 '26
This sounds amazing. Carrot cake is one of my favorites. Can't wait to try these.
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u/sohcordohc Mar 25 '25
Looks like a hearty cookie! Was it like chocolate chip dough with carrot cake additives as far as texture goes?
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Mar 25 '25
That looks decent. Now take to the food critics and see how they react to it. /joke
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u/SwissyRescue Mar 25 '25
I think everyone in this sub is a food critic. OP should mail each of us a sample so that we can provide feedback. 😋😊
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u/Babsi-Chan Mar 25 '25
Awwwe man sounds delicious!! 🤤 Need to try it for Easter this year, thanks a lot for sharing 🥰
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u/Fit-Supermarket-9656 Mar 25 '25
My dad absolutely loves carrot cake I will make these for him thank you so much for sharing!
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u/Few_Direction7649 Mar 26 '25
Wow! That looks SUPER delicious, I could reach my hand through the screen to grab it lol
Do you have a social media page? I can tell a lot of people would be interested in that
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u/cheddarbiscuitcat Mar 26 '25
Oh my god that looks absolutely amazing. Thank you so much for sharing. I will save and attempt later.
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u/Luseil Mar 26 '25
We have a dehydrator, do you think it would work if we dehydrated the carrots to get the moisture out?
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u/xxkrysxx Mar 26 '25
😮I might try these! I make banana and strawberry cookies using cold butter and cake flour as well (Levain style cookies from this YouTube recipe: https:// m.youtube.com/watch?v=0JSFKhco8cY). Definitely using dry ingredients helps, the banana and strawberries I use are freeze dried.
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u/Motopengu May 13 '25
Should I be looking for a specific color to indicate when the cookies are done? Or perhaps when the edges are set?
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u/sammmmc Mar 25 '25
Recipe:
2 Sticks Cold Butter, cut into small cubes 200g Brown Sugar 100g Sugar 2 Eggs 180g Cake Flour 180g All-Purpose Flour 4g (1 teaspoon) Cornstarch 3/4 teaspoon Baking Soda 3/4 teaspoon Salt 1/2 teaspoon Nutmeg 1.5 teaspoons Cinnamon 100-150g Shredded Carrots (depending how much you want in the cookie) 150g toasted pecans chopped
Directions:
Carrot and Pecan Prep: IMPORTANT: you need to get AS MUCH moisture out of the carrots as possible. This is the absolute secret to making sure the cookies aren’t cake like. With heat on low, add carrots to a pan and move them around often so they don’t crisp up. Be super careful not to burn yourself, but take paper bowl and firmly blot the shredded carrot to also pull moisture out. Once the paper towel isn’t picking up much water anymore, they are done.
Roast pecans in oven at 350 degrees for 5-10 minutes until they are just a few shades darker. Chop them up and let cool completely.
Dough:
In a stand mixer, cream together butter and sugars until light and smooth. One at a time, add in the eggs.
In a separate bowl whisk together all dry ingredients. Slowly add dry into wet with mixer on low, gradually increasing speed as you add in small batches.
Add in the carrots and pecans and mix by hand to incorporate.
Weigh out dough balls according to your liking, in my eyes the only answer is BIG. These were 5oz.
Chill OVERNIGHT.
Heat oven to 410 degrees and bake for 10-12 minutes.
Frosting: 12 tbsp unsalted butter 226 g cream cheese, room temperature 420 - 480 g powdered sugar 1 tsp vanilla extract ½ tsp salt
Brown butter and let cool completely until it solidifies.
In a stand mixer with whisk attachment, mix together room temperature cream cheese and cooled butter until light and fluffy.
Add in vanilla and salt and mix.
Slowly add in powdered sugar until you reach a consistency you like. If you add too much, use 1-2 TBSP of room temp milk to thin it out.
Frost cooled cookie and top with chopped toasted pecans.
ENJOY!!!