Crumbl Carrot Cake Cookies (Printable Version)

Soft, spiced carrot cookies with creamy frosting inspired by Crumbl bakery flavors.

# 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
13 - ½ cup finely chopped walnuts or pecans

→ 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

# Method:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Beat in eggs one at a time, ensuring full incorporation after each addition. Mix in vanilla extract 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 on low speed just until combined. Avoid overmixing.
06 - Gently fold in grated carrots and chopped nuts until evenly distributed throughout the dough.
07 - Scoop 3-tablespoon mounds of dough onto prepared baking sheets, leaving at least 2 inches of space between each cookie.
08 - Bake for 12-14 minutes until edges are golden brown and centers appear set. Allow cookies to cool on baking sheet for 5 minutes.
09 - Transfer cookies to wire rack and cool completely before frosting, approximately 30 minutes.
10 - Beat cream cheese and butter until smooth and creamy. Gradually incorporate powdered sugar, then add vanilla and salt, beating until fluffy.
11 - Generously spread frosting over each cooled cookie. Garnish with additional chopped nuts if desired.

# Expert Tricks:

01 -
  • The texture is somewhere between a cookie and a slice of cake, exactly that soft bite you want when youre craving comfort
  • That cream cheese frosting-to-cookie ratio is seriously perfect, thick enough to sink your teeth into but not so much it overwhelms
02 -
  • Warm cookies melt frosting into a sad puddle, so patience here actually does pay off
  • Grating your own carrots makes a huge difference in moisture compared to pre-grated
03 -
  • Use a box grater instead of a food processor for finer carrot shreds that practically disappear into the dough
  • Chill your dough for 30 minutes if you want thicker cookies with less spread

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