Carrot Cake is a Spring essential, you’ll have to try my Carrot Cake Bread, Carrot Cake Oatmeal, Carrot Cake Cheesecake Bars, or my Carrot Cake Bars. You will love these carrot cake cookies; they are soft, moist, and bursting with the sweet and aromatic flavors of carrot cake. They are made with grated carrots of course, ground cinnamon and brown sugar for depth of flavor. I love this Carrot Cake Cookie recipe for Spring but those cookies are more on the soft and cakey side, and I wanted this recipe to have a thinner and chewy cookie base. You can’t just make any ordinary cookie recipe and scoop ice cream in the middle and call it a day. Crisp or thicker cookies will not work as well and there is some science behind a really good ice cream cookie sandwich. You will love how the creamy ice cream adds a cool and refreshing contrast to the warm, spiced cookies, creating a perfect balance of flavors and textures. I typically use a vanilla bean ice cream but I also think a homemade cheesecake ice cream would be delicious too!
Carrots: Freshly grate the carrots using the small holes on a box grater for the best flavor and texture. You’ll want to finely grate them so they blend into the cookie dough seamlessly. Cinnamon: necessary for the carrot cake flavor. Feel free to additionally add ground nutmeg, ginger or cloves too! Flour: All-purpose flour works well for these cookies. You can experiment with whole wheat flour or a gluten-free flour blend if desired, but note that it may affect the texture of the cookies. Oats: I like to use quick oats so the cookies have a softer, tender and more uniform texture. I like how they blend more seamlessly into the cookie dough. Sugars: A combination of brown sugar and granulated sugar adds sweetness and moisture to the cookies. You can adjust the ratio of sugars based on your preference for sweetness. Butter: Unsalted butter is preferred for better flavor control, but if you only have salted butter, you can reduce the amount of added salt in the recipe accordingly.
