As you may know by now, I always have to find ways to use leftovers. These cookies answered the call several times over, after having a small bag of walnuts and several cups of shredded carrots from testing food processors and a bit of leftover raisins from Maida Heatter’s recipe. Of course, they are quite tasty that you don’t need leftovers as an excuse to make them. They do bake up quite soft, so I recommend storing them in a single flat layer, so they don’t mush together. Also, if your raisins are a little stiff and old, plump them up in a tablespoon of hot rum for a few minutes. It’s a quick way to add moisture and flavor!

Makes 3 dozen


Carrot Cookies

  • 16 tablespoons (227 grams) unsalted butter, softened
  • 1 cup (216 grams) packed light brown sugar
  • ½ cup (100 grams) granulated sugar
  • 1 large egg (50 grams)
  • 1 teaspoon vanilla extract
  • 2 cups (260 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 cups (220 grams) grated carrots
  • ½ cup (59 grams) chopped walnuts

Cream Cheese Drizzle

  • 4 ounces (113 grams) cream cheese, room temperature
  • ½ cup (60 grams) confectioners’ sugar, sifted
  • ½ teaspoon vanilla extract
  • 1 tablespoon heavy cream


Make the Carrot Cookies:

  1. Preheat the oven to 350˚F. Line half sheet pans with parchment and set aside.
  1. In a bowl fitted for an electric mixer with the paddle attachment, cream the butter and sugars on medium-high until light and fluffy, about 3 to 5 minutes. Add the egg and vanilla, mix until combined.
  1. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together and then add to the butter mixture on low speed until combined. Add the grated carrots, walnuts and raisins stirring until just combined.
  1. Scoop the cookies on the sheet pans, about 2 inches apart. Bake for about 10 minutes or until lightly golden. Remove to a wire rack to cool completely.

Make the Drizzle:

  1. With a hand mixer on medium speed, cream together the cream cheese, confectioners’ sugar and vanilla until combined. Slowly drizzle in the heavy cream until thick and creamy.
  1. In a pastry bag fitted with a small piping tip, drizzle over the cookies and serve. Balance of cookies can be stored in the refrigerator for up to 3 days.


Tag @pastryathomeblog on Instagram and use hashtag #pastryathomeblog for us to see!

AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

Latest Recipes

More Like This