Description
Indulge in the delightful flavors of our Spiced Crumbl Carrot Cake Cookies Copycat Recipe, crafted for cookie lovers and carrot cake enthusiasts alike. These cookies are soft, moist, and infused with warm spices, making them a perfect treat for any occasion. Topped with creamy cream cheese frosting and a sprinkle of crunchy pecans, they bring a unique twist to the classic carrot cake flavor. Easy to make and irresistibly delicious, these cookies will quickly become a favorite at your gatherings or cozy nights in.
Ingredients
Scale
- 1 cup unsalted butter
- 1/2 cup brown sugar
- 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
- 4 ounces full fat cream cheese
- 4 tablespoons unsalted butter
- 1 cup powdered sugar
- 1/4 cup pecans, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat together softened butter, brown sugar, and granulated sugar until fluffy.
- Mix in the egg yolk and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices.
- Gradually combine the dry ingredients into the wet mixture until just blended.
- Fold in the shredded carrots gently.
- Scoop dough onto a parchment-lined baking sheet; flatten slightly.
- Bake for about 12 minutes or until edges are set but centers remain soft.
- Allow cooling completely before frosting with cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 180
- Sugar: 10g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg