Finally created a carrot cake cookie that’s not cakey and i’m so proud.
I will post the recipe soon!!!
by sammmmc
30 Comments
OwlThistleArt
That looks amazing!
hsky55
These look beautiful! Looking forward to your recipe. Thanks for sharing!
Naive-Classic3549
I’ll take 12
Ri_bee
Can’t wait for the recipe! Looks gorgeous!
CuteMeowMeows
This is exactly what I’m looking for! Excited to see the recipe.
bunkerhomestead
It looks delicious.
Zealousideal-Box1832
Omg that texture
SchemeCultural6230
Wow! These look delicious!
MrFral
Well done. Following for this recipe.
TsuKikoyo
Whaaaaat I need the recipeee!! Please!! Looks so great!!
Negative-Reading1989
Share share share!
sway563
Whoaaaa 🥹🥹😋😋
Jewish-Mom-123
I want them!
PurplishPlatypus
This. Is. My. Jam.
peachnecctar
Sounds delicious
Fumiko-GoatRiver
I need that inside of me immediately.
Saratrooper
Oooooo yessss that looks good. Carrot cake stuff with visible carrot bits are what I want.
Maximum_Frosting6471
Also following for the recipe! Yum!
boom_squid
Really want this recipe!
sammmmc
Recipe:
2 Sticks Cold Butter, cut into small cubes 200g Brown Sugar 100g Sugar 2 Eggs 180g Cake Flour 180g All-Purpose Flour 4g (1 teaspoon) Cornstarch 3/4 teaspoon Baking Soda 3/4 teaspoon Salt 1/2 teaspoon Nutmeg 1.5 teaspoons Cinnamon 100-150g Shredded Carrots (depending how much you want in the cookie) 150g toasted pecans chopped
Directions:
Carrot and Pecan Prep: IMPORTANT: you need to get AS MUCH moisture out of the carrots as possible. This is the absolute secret to making sure the cookies aren’t cake like. With heat on low, add carrots to a pan and move them around often so they don’t crisp up. Be super careful not to burn yourself, but take paper bowl and firmly blot the shredded carrot to also pull moisture out. Once the paper towel isn’t picking up much water anymore, they are done.
Roast pecans in oven at 350 degrees for 5-10 minutes until they are just a few shades darker. Chop them up and let cool completely.
Dough:
In a stand mixer, cream together butter and sugars until light and smooth. One at a time, add in the eggs.
In a separate bowl whisk together all dry ingredients. Slowly add dry into wet with mixer on low, gradually increasing speed as you add in small batches.
Add in the carrots and pecans and mix by hand to incorporate.
Weigh out dough balls according to your liking, in my eyes the only answer is BIG. These were 5oz.
Chill OVERNIGHT.
Heat oven to 410 degrees and bake for 10-12 minutes.
Frosting: 12 tbsp unsalted butter 226 g cream cheese, room temperature 420 – 480 g powdered sugar 1 tsp vanilla extract ½ tsp salt
Brown butter and let cool completely until it solidifies.
In a stand mixer with whisk attachment, mix together room temperature cream cheese and cooled butter until light and fluffy.
Add in vanilla and salt and mix.
Slowly add in powdered sugar until you reach a consistency you like. If you add too much, use 1-2 TBSP of room temp milk to thin it out.
Frost cooled cookie and top with chopped toasted pecans.
ENJOY!!!
Maleficent-Crow-5
Look amazing. Leaving a comment so I can find this again.
Seaport_Lawyer
Would eat several.
PetiteInvestor
They look so chunky. Saving this recipe. Thanks!
Newo_Ikkin20
Oh wow, these look amazing! I have to make these now! Can you believe that my husband has never tried carrot cake? I just got him to try the carrot cake lindor truffles, but I told him that actual carrot cake is so much better.
rosebudpillow
Looks better than Crumbl cookie
sohcordohc
Looks like a hearty cookie! Was it like chocolate chip dough with carrot cake additives as far as texture goes?
bwarl
Gib pls!
ChristinaMattson
That looks decent. Now take to the food critics and see how they react to it. /joke
30 Comments
That looks amazing!
These look beautiful! Looking forward to your recipe. Thanks for sharing!
I’ll take 12
Can’t wait for the recipe! Looks gorgeous!
This is exactly what I’m looking for! Excited to see the recipe.
It looks delicious.
Omg that texture
Wow! These look delicious!
Well done. Following for this recipe.
Whaaaaat I need the recipeee!! Please!! Looks so great!!
Share share share!
Whoaaaa 🥹🥹😋😋
I want them!
This. Is. My. Jam.
Sounds delicious
I need that inside of me immediately.
Oooooo yessss that looks good. Carrot cake stuff with visible carrot bits are what I want.
Also following for the recipe! Yum!
Really want this recipe!
Recipe:
2 Sticks Cold Butter, cut into small cubes
200g Brown Sugar
100g Sugar
2 Eggs
180g Cake Flour
180g All-Purpose Flour
4g (1 teaspoon) Cornstarch
3/4 teaspoon Baking Soda
3/4 teaspoon Salt
1/2 teaspoon Nutmeg
1.5 teaspoons Cinnamon
100-150g Shredded Carrots (depending how much you want in the cookie)
150g toasted pecans chopped
Directions:
Carrot and Pecan Prep:
IMPORTANT: you need to get AS MUCH moisture out of the carrots as possible. This is the absolute secret to making sure the cookies aren’t cake like. With heat on low, add carrots to a pan and move them around often so they don’t crisp up. Be super careful not to burn yourself, but take paper bowl and firmly blot the shredded carrot to also pull moisture out. Once the paper towel isn’t picking up much water anymore, they are done.
Roast pecans in oven at 350 degrees for 5-10 minutes until they are just a few shades darker. Chop them up and let cool completely.
Dough:
In a stand mixer, cream together butter and sugars until light and smooth. One at a time, add in the eggs.
In a separate bowl whisk together all dry ingredients. Slowly add dry into wet with mixer on low, gradually increasing speed as you add in small batches.
Add in the carrots and pecans and mix by hand to incorporate.
Weigh out dough balls according to your liking, in my eyes the only answer is BIG. These were 5oz.
Chill OVERNIGHT.
Heat oven to 410 degrees and bake for 10-12 minutes.
Frosting:
12 tbsp unsalted butter
226 g cream cheese, room temperature
420 – 480 g powdered sugar
1 tsp vanilla extract
½ tsp salt
Brown butter and let cool completely until it solidifies.
In a stand mixer with whisk attachment, mix together room temperature cream cheese and cooled butter until light and fluffy.
Add in vanilla and salt and mix.
Slowly add in powdered sugar until you reach a consistency you like. If you add too much, use 1-2 TBSP of room temp milk to thin it out.
Frost cooled cookie and top with chopped toasted pecans.
ENJOY!!!
Look amazing. Leaving a comment so I can find this again.
Would eat several.
They look so chunky. Saving this recipe. Thanks!
Oh wow, these look amazing! I have to make these now! Can you believe that my husband has never tried carrot cake? I just got him to try the carrot cake lindor truffles, but I told him that actual carrot cake is so much better.
Looks better than Crumbl cookie
Looks like a hearty cookie! Was it like chocolate chip dough with carrot cake additives as far as texture goes?
Gib pls!
That looks decent. Now take to the food critics and see how they react to it. /joke
Stunning!! 😍
Man I love carrot cake