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Carrot Cake Cookies with Cream Cheese Frosting

March 16, 2015 By Kerry Cooks 14 Comments

These Carrot Cake Cookies with Cream Cheese Frosting are just perfect for #Easter! #Spring! baking!

These Carrot Cake Cookies with Cream Cheese Frosting are just perfect for #Easter! #Spring! baking!

These Carrot Cake Cookies with Cream Cheese Frosting are just perfect for #Easter! #Spring! baking!

 Carrot Cake is just the best isn’t it? Fragrant, nutty, moist and delicious with yummy cream cheese frosting. These cookies are a fun little twist on regular carrot cake. They’re packed full of shredded carrot, oats, walnuts, and cinnamon, ginger and nutmeg. Oh and have we talked about sandwich cookies before? TWO cookies sandwiched together with delicious frosting? Sign me up!

I think these cookies are just perfect for springtime and easter (does carrot cake remind anyone else of Easter… carrots…. bunnies?). Plus, they’re an excellent way to get one of your five a day while enjoying an indulgent treat!

You’re gonna want to bake these cookies the day before you want to eat them if possible, that gives them time to firm up and become perfectly chewy on the outside but soft and melty on the inside where they meet the cream cheese frosting.

My cookies (I used two tablespoons of dough for each one) ended up quite large – for more bite-size cookies, use just one small tablespoon, rolled into a walnut sized ball, for each cookie. Or use three for giant burger sized cookies!

These carrot cake cookies with cream cheeese frosting are made in just the same way as regular chocolate chip cookies. The soft butter is mixed with the sugar and egg, and the dry ingredients (plus the shredded carrot) is mixed in. I used my food processor to slice up my carrots, and it took one large carrot to get the amount that I needed. If you have one, you can use a stand mixer to make the cookie batter, but it’s certainly not necessary.

The Cream cheese frosting recipe uses my foolproof method – it’s a little odd, but it results in the thickest, most delicious cream cheese frosting you’ve ever had!

Creme Egg Chocolate Chip Cookies
2015-03-29 18:52:21
Yields 10
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
3305 calories
307 g
96 g
216 g
36 g
124 g
590 g
317 g
210 g
1 g
71 g
Nutrition Facts
Serving Size
590g
Yields
10
Amount Per Serving
Calories 3305
Calories from Fat 1938
% Daily Value *
Total Fat 216g
332%
Saturated Fat 124g
622%
Trans Fat 1g
Polyunsaturated Fat 7g
Monounsaturated Fat 64g
Cholesterol 96mg
32%
Sodium 317mg
13%
Total Carbohydrates 307g
102%
Dietary Fiber 45g
179%
Sugars 210g
Protein 36g
Vitamin A
13%
Vitamin C
0%
Calcium
36%
Iron
192%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the cookies
  1. 100g plain chocolate (around 55% cocoa solids - I normally use tesco everyday value)
  2. 130g plain flour
  3. 50g cocoa powder
  4. 1 tsp bicarbonate of soda
  5. 1/2 tsp flaked sea salt
  6. 125g very soft unsalted butter
  7. 75g light brown sugar
  8. 50g dark muscavado sugar (if you only have caster, use 125g caster total for the sugar)
  9. 1 large egg
  10. 1 tbsp vanilla bean paste
  11. 250g dark chocolate chips or chunks (again I use plain chocolate, about 55% cocoa solids)
  12. Plus another 50 - 100g dark chocolate chips or chunks reserved for later
To top
  1. 1 packet mini Creme Eggs or other Easter sweets
Instructions
  1. Combine your very soft unsalted butter in your stand mixer, or in a large bowl, with the sugars. Mix vigorously until they're combined, and fluffy and light in colour. Next, beat in the egg and vanilla paste along with the salt.
  2. Set the 100g chocolate to melt in the microwave (I break it into chunks and heat for 30 seconds, then stir). Meanwhile, turn the mixer to low and add in the plain flour and bicarbonate of soda. Measure out the cocoa, and give it a whisk in the measuring bowl before you add to the mix - cocoa can be lumpy.
  3. With the mixer running, pour in the melted chocolate and mix gently. Fold in the chocolate chip by hand (and eat some amount of cookie dough if you're anything like me).
  4. Pop the cookie dough into a tupperwear tub and chill in the fridge for at least an hour.
  5. To bake, preheat your oven to 170°C/gas mark 3/325ºF and prepare two very large baking sheets. I line them with reusable silicone baking mat's, or you can also use parchment paper or just grease the sheets very well with butter.
  6. Use a tablespoon or a small ice cream scoop to grab small tangerine sized balls of dough and roll them into a ball between your palms. Pop them onto the baking sheets and then stud the outside of the dough balls with the reserved chocolate chips - all over.
  7. Bake for a very scant 10 minutes, and while they're in the oven, cut up your mini Creme Eggs. You'll know they're done when the top becomes crackly - they might not look completely done but they will firm up a lot when they cool. Remove from the oven and turn off, and put the creme eggs on top, pushing down gently into the cookie. Return to the oven for a couple of minutes so that the creme eggs become melty, then remove and cool completely on the tray.
Adapted from Nigella
beta
calories
3305
fat
216g
protein
36g
carbs
307g
more
Adapted from Nigella
Kerry Cooks https://kerrycooks.com/
 This recipe will make about 12-15 sandwich cookies, but if you don’t want to make them all at once, you can freeze the cookies for up to 3 months (you can also freeze the frosting but do it before you’ve sandwiched them together).  

These Carrot Cake Cookies with Cream Cheese Frosting are just perfect for #Easter! #Spring! baking!

Enjoy these!

I’m entering these cookies into Bake of the Week at Casa Costello  and CookBlogShare at Supergolden Bakes!

CookBlogShare_zps90bcfc92

 Bake-of-the-week

x Kerry

 

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Filed Under: Baking, Easter, Seasonal Tagged With: carrot cake cookies, carrot cake cookies with cream cheese frosting, Easter, spring baking

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Comments

  1. Stacey Guilliatt says

    April 9, 2015 at 1:34 pm

    Mmm love carrot cake, been meaning to try carrot cake cookies for ages! #recipeoftheweek
    Stacey Guilliatt recently posted…Review – Organix Goodies chunky fruit barsMy Profile

    Reply
  2. Diane @ Life of Di. says

    March 26, 2015 at 1:54 am

    Carrot Cake = one of my favorites (along with any type of lemon, lavender, or pistachio cake!) I bet these are just heavenly. I’m interested in making them for Easter!
    Diane @ Life of Di. recently posted…No Longer a Newborn.My Profile

    Reply
  3. Michelle @ Giraffes Can Bake says

    March 20, 2015 at 2:01 am

    Love carrot cake and look cookies, so these definitely look awesome! You gotta love that you get double the cookies too!
    Popping over from Bake of the Week 🙂
    Michelle @ Giraffes Can Bake recently posted…Verdens BesteMy Profile

    Reply
  4. Amanda says

    March 19, 2015 at 5:58 am

    These look so delicious! Such a fun twist on traditional carrot cake!
    Amanda recently posted…simple sugar cookies with buttercreamMy Profile

    Reply
    • Kerry Cooks says

      March 19, 2015 at 11:34 am

      Thank you so much Amanda!

      Reply
  5. Kirsty Hijacked By Twins says

    March 18, 2015 at 2:21 pm

    Carrot Cake is my all time favourite cake! These look and sound delicious x #BakeoftheWeek
    Kirsty Hijacked By Twins recently posted…Sugar Free Chocolate and Strawberry CakeMy Profile

    Reply
    • Kerry Cooks says

      March 18, 2015 at 2:27 pm

      thanks so much Kirsty!

      Reply
  6. Sus @ roughmeasures.com says

    March 16, 2015 at 10:18 pm

    Wow Kerry, these look great! What a genius idea, I love carrot cake, and cookies! Perfect match!

    Reply
  7. Lucy @ BakingQueen74 says

    March 16, 2015 at 7:42 pm

    these look so tasty Kerry! Carrot cake in cookie form, what a great thing.
    Lucy @ BakingQueen74 recently posted…Strawberry Triple Layer CakeMy Profile

    Reply
  8. Nayna Kanabar says

    March 16, 2015 at 3:29 pm

    I am in love with these beautiful cookies since I love carrot cake.
    Nayna Kanabar recently posted…Eggless Strawberry MousseMy Profile

    Reply
  9. Rachel Vagabond Baker says

    March 16, 2015 at 1:08 pm

    Carrot cake cookies! Oh happy days!
    Grating carrots for baking is the one thing I don’t grate with a processor, I tend to like the thinner shreds from hand grating, they seem to ‘melt’ into the batter. To be honest, I don’t always have access to a processor either so it’s a bit of an old habit that I’m more than happy to keep up 🙂
    I made a carrot cake with my niece last week, it was so much fun. I didn’t have a muslin so I couldn’t do your cream cheese frosting method, however I used full fat Philly (as that was all the corner shop had) and it worked fine, phew! Then I made hummingbird cupcakes for my friend to take for a work thing, he went shopping and bought be back Tesco full fat cream cheese (I was raging, I asked for Philly) and, oh my god, disaster: the stuff was so wet! I was so embarrassed to send the cakes off with him, the icing was so loose. Urgh!
    Rachel Vagabond Baker recently posted…Konstanz: 32 Pictures that will make you book a trip here!My Profile

    Reply
  10. Tracy says

    March 16, 2015 at 10:08 am

    Oh wow – they look great. I love the way you say it’s a way of getting your five a day in! As if justification were needed … and they actually look healthy as well.
    Tracy recently posted…Scrambled eggs with veggies and cheeseMy Profile

    Reply

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Hi, I'm Kerry!
Cookie-dough addict, rainbow cake lover, friend to cats, never met a pizza I didn't like. VERY enthusiastic human. Homebody and adventurer. Nice to meet you!

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