Description
A homemade recreation of the viral Crumbl Carrot Cake Cookie, featuring a soft, chewy spiced dough with fresh carrots and walnuts, topped with a thick, tangy cream cheese frosting.
Ingredients
Scale
- 2 1/4 cups (280g) All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 1 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 1 cup (226g) Unsalted Butter, softened
- 1 cup (200g) Granulated Sugar
- 1 cup (200g) Brown Sugar, packed
- 2 Large Eggs, room temperature
- 1 tbsp Vanilla Extract
- 1 1/2 cups (150g) Grated Carrots
- 1 cup Walnuts or Pecans, toasted
- 8 oz (226g) Cream Cheese, softened (full-fat brick)
- 1/2 cup (113g) Butter, softened (for frosting)
- 3–4 cups (360-480g) Powdered Sugar
- 1–2 tbsp Milk or Cream
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and scrape down the sides of the bowl.
- Gradually add the dry ingredient mixture to the wet mixture on low speed. Mix until just combined.
- Using a spatula, gently fold in the grated carrots and toasted nuts.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours (or up to 24 hours).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Scoop dough onto baking sheets, leaving 2 inches between each cookie.
- Bake for 12-14 minutes, or until edges are lightly golden but centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar, alternating with milk or cream, until pipeable. Add vanilla extract.
- Pipe or spread a generous amount of cream cheese frosting onto each cooled cookie.
Notes
Use freshly grated carrots instead of pre-shredded to ensure proper moisture release. Do not skip the chilling step to prevent excessive spreading. Ensure cream cheese and butter are at room temperature for smooth frosting. Store frosted cookies in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie
- Calories: 375
- Sugar: 38
- Sodium: 250
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 48
- Fiber: 1
- Protein: 4
Keywords: carrot cake cookies, crumbl copycat, cream cheese frosting, homemade cookies, viral recipe, baking, dessert, carrot cake