Carrot-Cake Cookies

I had made a wonderful birthday carrot cake for my husband’s 30th birthday, and shamefully I had plenty of leftover marshmallow fluff cream cheese frosting. I had three possible scenarios playing out in my head; 1 – Eat the luscious frosting by the spoonful’s instead of eating “normal” food for the rest of the week; 2 – Bake up another sweet treat to use the leftover frosting; 3 – Toss out the frosting. Of course, I did the most natural reaction when left with leftover frosting…eat it. (D’OH!) Then I got a little sick to my stomach, and I decided to find a recipe using the leftover frosting. I rather make another treat then toss something utterly delicious, too. (Why did the thought even come into my foodie head?)

My natural thought was to prepare a quick carrot bread recipe and just add the frosting on top, but then I thought it was too similar to the carrot cake I had just made. Then it hit me, carrot cake cookies – perfect bite size versions of the cake without the fuss. Brilliant. These carrot-cake cookies were scrumptious in every way, and I was able to add a couple additions to the original recipe so it was almost similar to Lorenzo’s wonderful birthday carrot cake. We absolutely loved it. This was a surprise sweet treat to share among my husband’s lucky coworkers. They sampled the batch of cookies, and were a big hit. These would be a perfect treat for the upcoming Easter holiday, too.


Carrot-Cake Cookies
Adapted from Martha Stewart
Printable RecipeIngredients:½ cup (1 stick) unsalted butter, melted½ cup packed light-brown sugar¼ cup granulated sugar1 large egg yolk1 cup all-purpose flour1 teaspoon ground ginger½ teaspoon ground nutmeg½ teaspoon salt1 ¼ cup rolled oats¾ cup packed, finely grated, peeled carrots⅓ cup dried currants

½ cup pineapple chunks, pureed


Marshmallow Fluff Cream Cheese Frosting (my leftover frosting)

or2 ounces bar cream cheese, room temperature2 ounces unsalted butter, room temperature¼ cup confectioners’ sugar

1 teaspoon fresh lemon juice


Preheat oven to 350 degrees. Line baking sheets with silpat or parchment paper.

Prepare the frosting. In the bowl of the stand mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice and mix until combined. Place in another bowl and let chill in fridge until it is time to frost the cookies.

In the bowl of the stand mixer, cream together the butter, sugars, and egg yolk until fully combined. In another medium bowl, whisk together the flour, ginger, nutmeg and salt. Slowly combine flour mixture to butter mixture and mix until fully combined. Fold in oats, grated carrots, pineapple puree and currants.

Using a small cookie scooper, or tablespoon scoop the cookie dough onto the prepared baking sheets.

Using a fork, slightly flatten the tops of the cookies. Bake for 15 to 18 minutes, or until the edges are crispy. Make sure to rotate the baking sheets halfway through.

Remove cookies from baking pan and place on cooling rack until cookies are cool.

Optional: Frost the cookies with 1 teaspoon of the cream cheese frosting, and garnish with sprinkles or chopped nuts.

Yield: 24 to 30 (small sized cookies)

Review: Delicious and filling. Try them with or without frosting, either way you will be wanting more! The original recipe wanted them as sandwich cookies, but I thought they might be better by themselves without the double cookies. I still can’t decide which one I like more, but I really like having a portable carrot-cake cookie!

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