Delicious Carrot Cake Cookies with Fresh Milled Flour
These Carrot Cake Cookies are soft, spiced, and perfectly sweetened with maple sugar ad freshly grated carrots. Made with fresh milled flour, they have a wholesome texture while staying perfectly chewy. Warm cinnamon and nutmeg give them that classic carrot cake flavor, and they’re finished with a creamy, lightly sweetened frosting for the perfect treat. These cookies are a healthier twist on carrot cake, combining all the cozy flavors into a handheld dessert!
Servings 16 cookies
Calories 225kcal
Ingredients
- Cookies:
- ¾ cup softened butter 175 grams
- 2 egg yolks
- ⅔ cup shredded & chopped carrots 55 grams about 2 large carrots
- ¾ cup maple sugar or sugar 57 grams
- 1 teaspoon vanilla
- 2 cups fresh milled soft white wheat finely milled 260 grams
- 2 ½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon allspice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Icing:
- 2.5 ounces softened cream cheese 55 grams
- 2.5 tablespoons softened butter 32 grams
- ½ cup powdered sugar 64 grams
- ½ tablespoon maple syrup
- 1 teaspoon vanilla extract
- Chopped walnuts for topping optional
Instructions
- Shred your carrots using a box grater or food processor. Once shredded, chop them up into even smaller pieces or run them through your food processor using the “S” attachment. You want them to be little pieces.
- Spread the carrots onto a surface and press with a paper towel to remove the excess moisture. Continue the process with a new paper towel until there is almost no remaining moisture.
- Cream together butter and sugar in the bowl of a stand mixer.
- Add in egg yolks and vanilla extract and mix until light and fluffy.
- Add in the carrots and mix well.
- In a separate small bowl whisk all of the dry ingredients together: flour, baking soda, baking powder, salt, and spices.
- Slowly incorporate the dry ingredients into the wet ingredients until fully combined. Don't over-mix
- Scoop cookie dough out onto prepared baking sheets lined with parchment paper.
- Freeze the dough for 20 minutes.
- Preheat the oven to 350 degrees F and bake cookies for 13-15 minutes until golden brown.
- For the icing, combine all of the ingredients in the bowl of a stand mixer and beat until smooth.
- Spread icing onto cooled cookies and top with chopped walnuts or cinnamon.
Nutrition
Serving: 1cookie | Calories: 225kcal | Carbohydrates: 26g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 223mg | Potassium: 80mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1305IU | Vitamin C: 0.3mg | Calcium: 44mg | Iron: 1mg