Crumbl Carrot Cake Cookies
These copycat Crumbl carrot cake cookies are fluffy and kissed with a bit of spice. Then topped wit a creamy cream cheese frosting , just like a cake but in cookie form.
Equipment
- parchement paper
- 1 piping bag with a 2A wilton tip optional
Ingredients
- 1 cup unsalted butter room temp
- 2 large eggs room temp
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 1 teaspoon vanilla extracts
- 2 3/4 cup all purpose flour
- 2 Tablespoons corn starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon All spice
- 2 cups shredded carrots Shred you own **see notes
- 1 cup pecans coarsly chopped
Cream Cheese Frosting
- 1/2 cup unsalted butter room temp
- 8 oz cream cheese room temp
- 1 teaspoon vanilla extracts
- 2 cups powdered sugar
- 1/4 cup pecans finely chopped
Instructions
- Peel and shred two cups of carrots and chop pecans and set aside.
- Beat with a mixer the room temperature butter and both sugars until it is nice and fluffy .
- Add One Egg at a time and the vanilla extracts. Stopping to scrap down the sides a few times beat for about 3-4 minutes
- Sift together the dry ingredients . Do Not skip this step
- Add a little of the flour mixture at a time to the creamed mixture.
- Add prepared carrots and pecans , mix until just combined.
- Divide dough into 12 portions . I used a large ice cream scoop and mine weighed about 3.6 oz each.
- Place dough on a cookie sheet lined with wax paper and chill for 6-8 hours
- Once dough is chilled preheat oven to 350 degrees on line cookie sheets with parchment paper.
- Place 3-4 dough balls on prepared cookie sheet allowing plenty of room to spread. Do not over crowd, it will take baking several batches
- Bake for approximently 20 minutes. You want the edges to be golden brown and the center to be cooked.
- Allow cookies to cool on the sheet for 10 minutes and transfer them to a cooling rack.
- Once all of the cookies are cool make the cream cheese frosting . Start by beatng the cream cheese and butter together until nice and fluffy.
- Add the vanilla and beat until combined
- Add a little powdered sugar at a time , beat until fluffy .
- Pipe or spread frosting on to cookies and top with a little bit of pecans .
- Since these have cream cheese frosting they need to be stored in the fridge but check out my notes for tips.
Notes
For best results please shred your own carrots , they bake so much better in these cookies. The carrots that you buy already shredded have a coating on them and they just don't bake as well.
If you like raisins in your carrot cake add about 3/4-1 cup of raisins.
My cookies were perfect at 20 minutes but all ovens are different . They should be golden brown around the edges and looked cooked not gooey on the top.
I used a 1A Wilton piping tip
I used a wilton 2A tip to pipe on the frosting > If you want to watch me pipe on the frosting
These will be ok at room temperature for a little while as long as your house is cool and isn't hot and humid. If you are not serving these immediately you can store the cookies at room temp unfrosted and frost them right before serving. The frosting can be made ahead of time and stored in the fridge up to a week.
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