A beautifully composed, delicious close-up shot of golden carrot cake cookies with white orange icing and a single whole pecan on top, arranged on a metal cooling rack over a dark surface. The cookies are slightly irregular, showing their homemade charm, with some icing drips. Shot with natural morning light from an east window, highlighting soft shadows and warm tones, on marble countertops with wooden accents in the background. Fresh herbs are subtly visible in a ceramic bowl. Clean and tidy presentation, emphasizing appetite appeal without any hands.

Carrot Cake Cookies: Soft, Chewy, and Easy to Make

ByMaya
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A dynamic, slightly angled close-up shot of several carrot cake cookies with bright yellow-orange bases, generously covered in creamy white orange icing and topped with a distinct whole pecan. They are cooling on a sleek metal wire rack, allowing some icing drips to be seen. The background features the warm wooden cutting board and a hint of marble countertop, all bathed in soft natural morning light, creating warm tones. The focus is on the delicious texture and inviting homemade quality of the cookies, without any hands.

Carrot Cake Cookies

Carrot Cake Cookies are truly the very definition of comfort nestled in a single, delightful bite! I vividly recall the first time these beauties came to life in my kitchen on a tranquil Saturday morning, the air thick with the intoxicating aromas of cinnamon and nutmeg. It was one of those rare, perfect days where every ingredient just sang in harmony, culminating in a result that felt nothing short of pure magic. These aren’t merely a treat; they’re a warm embrace, a sweet whisper of home, and destined to become an instant favorite you’ll crave time and again.

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With their perfectly soft, chewy texture, the comforting warmth of spices, and a brilliant, zesty orange icing that cuts through the sweetness, they flawlessly capture all the best elements of a delightful dessert. For a truly irresistible experience that hits all the right notes, these Carrot Cake Cookies with Orange Icing are an absolute must-bake.

And if you find yourself falling in love with the joy of baking unique, comforting cookies, you might also adore diving into our fantastic Banoffee Pie Cookies recipe next. Get ready to fill your home with incredible scents and your heart with pure baking bliss!

Carrot Cake Cookies: Soft, Chewy, and Easy to Make
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Carrot Cake Cookies: Soft, Chewy, and Easy to Make

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

These Carrot Cake Cookies are delightfully soft and chewy, packed with warm spices and grated carrots, then finished with a vibrant, tangy orange icing and a crisp pecan on top. A truly irresistible treat!

Ingredients

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger

  • 1/2 teaspoon salt

  • 1/2 cup (1 stick) unsalted butter, softened

  • 1/2 cup granulated sugar

  • 1/2 cup packed light brown sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 1/2 cups finely grated carrots (about 2-3 medium carrots)

  • 1/2 cup chopped pecans (optional, for the dough)

  • For the Orange Icing:

  • 1 1/2 cups powdered sugar

  • 2 tablespoons freshly squeezed orange juice

  • 1 tablespoon softened unsalted butter

  • 1/4 teaspoon orange zest

  • Whole pecan halves, for garnish

Directions

  • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  • In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in the egg and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  • Fold in the grated carrots and optional chopped pecans until evenly distributed.
  • Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  • Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Do not overbake for a chewier cookie.
  • Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  • While cookies cool, prepare the orange icing: In a small bowl, whisk together the powdered sugar, orange juice, softened butter, and orange zest until smooth. Adjust consistency with more powdered sugar or orange juice if needed.
  • Once cookies are completely cool, spoon or spread a generous dollop of orange icing onto each cookie. Top each iced cookie with a whole pecan half.

Notes

    • Finely Grate Your Carrots: For the best texture, make sure to grate your carrots very finely. This ensures they soften beautifully into the cookie dough and don’t create crunchy bits. You can use a food processor for this to save time!
    • The Power of Orange Zest: Don’t skip the orange zest in the icing! It truly brightens up the flavor, adding a fragrant, citrusy zing that complements the warm spices in the carrot cake cookies perfectly. It’s my little secret for that extra pop!
    • Cool Completely Before Icing: It’s tempting, I know, but wait until your cookies are absolutely, completely cool before applying the orange icing. Otherwise, the icing will melt right off, leaving you with a sticky mess instead of a beautifully glazed cookie. Patience is a virtue in baking!

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