Name: Spiced Crumbl Carrot Cake Cookies Copycat Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1/2 cup granulated sugar; 1 large egg yolk; 2 teaspoons vanilla extract; 2 tablespoons heavy cream; 1 1/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; 1 cup freshly shredded carrots (about 2 medium carrots); 4 ounces full fat cream cheese, softened; 4 tablespoons unsalted butter, softened; 1 teaspoon vanilla extract; 1 cup powdered sugar, sifted; 1/4 cup pecans, chopped (for topping)

Ingredients

1 cup butter (salted or unsalted)

¾ cup brown sugar

½ cup granulated sugar

1 cup freshly shredded carrots

1 teaspoon vanilla extract

1 egg yolk

2 tablespoons heavy cream

1 teaspoon ground cinnamon

¼ teaspoon allspice

¼ teaspoon ground ginger

⅛ teaspoon ground cloves

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

2 cups all-purpose flour

8 ounces full-fat cream cheese (for frosting)

½ cup powdered sugar (for frosting)

½ cup chopped pecans (for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

Step 2: Add the egg yolk, heavy cream, and vanilla extract to the butter mixture. Mix until smooth and fully combined.

Step 3: In a separate bowl, whisk together the flour, cinnamon, allspice, ginger, cloves, baking powder, baking soda, and salt.

Step 4: Gradually add the dry ingredients into the wet mixture, stirring just until the flour disappears. Fold in the shredded carrots gently.

Step 5: Scoop the dough onto a baking sheet lined with parchment paper, spacing the cookies apart. Gently flatten each dough mound slightly with your hand or a spatula.

Step 6: Bake for about 12 minutes, or until the edges are set and lightly golden. Remove from oven and let cool completely on a wire rack.

Step 7: Meanwhile, prepare the cream cheese frosting by beating together the softened cream cheese and butter until creamy. Add vanilla extract and powdered sugar, then beat until smooth and fluffy.

Step 8: Once the cookies are cooled, frost each cookie using a round piping tip for a neat finish. Garnish the top with chopped pecans for a crunchy contrast.

Tips & Variations

Use freshly grated carrots instead of pre-shredded for better texture and moisture.

For a nut-free version, skip the pecans or substitute with toasted coconut flakes.

Make the frosting extra smooth by sifting the powdered sugar before mixing.

If you prefer, add raisins or crushed pineapple to the dough for extra flavor and moistness.

Storage

Store these carrot cake cookies in an airtight container in the refrigerator for up to 7 days. Before serving, allow them to come to room temperature to enjoy the full softness and flavor. You can also freeze the cookies after frosting; freeze single-layered until firm, then stack with parchment paper between cookies. Thaw overnight in the refrigerator before serving.

FAQs

Can I freeze Carrot Cake Cookies?

Yes! Freeze the cookies in a single layer for about an hour until solid, then stack them in an airtight container separated by parchment paper to avoid sticking. Thaw in the refrigerator overnight and let come to room temperature before eating.

How can I make these cookies for catering or a larger batch?

To make smaller catering-sized cookies, divide the dough into 16 portions instead of 8. Bake them for 9 minutes instead of 12. Frost and decorate as usual. This size is perfect for parties or gatherings.