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Crumbl Carrot Cake Cookies Copycat

Crumbl Carrot Cake Cookies Copycat: Soft, Creamy Bliss

Delightful Crumbl Carrot Cake Cookies Copycat, combining warm spices and sweet carrots topped with creamy frosting.
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Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 8 hours
Total Time 8 hours 40 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter room temperature
  • 2 large Eggs room temperature
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar
  • 2 teaspoons Vanilla Extract pure
  • 2.5 cups All-Purpose Flour
  • 1 tablespoon Corn Starch optional
  • 1 teaspoon Baking Powder
  • 0.5 teaspoon Baking Soda
  • 0.5 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 0.5 teaspoon Ginger
  • 0.5 teaspoon All Spice
  • 2 cups Shredded Carrots fresh
  • 1 cup Pecans chopped
For the Cream Cheese Frosting
  • 8 oz Cream Cheese softened
  • 0.5 cup Unsalted Butter room temperature
  • 2 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract pure

Equipment

  • Electric mixer
  • Mixing bowls
  • Baking Sheets
  • Parchment Paper
  • Rubber spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Prepare the Carrots and Pecans: Peel and shred 2 cups of fresh carrots and chop 1 cup of pecans into small pieces; set aside.
  2. Cream the Butter and Sugars: In a bowl, cream together 1 cup of unsalted butter, 1 cup of granulated sugar, and 1 cup of light brown sugar until fluffy.
  3. Incorporate Eggs and Vanilla: Add 2 large eggs and 2 teaspoons of vanilla extract to the mixture, mixing well.
  4. Mix the Dry Ingredients: Sift together 2.5 cups of flour, 1 tablespoon of corn starch, 1 teaspoon of baking powder, 0.5 teaspoon of baking soda, 0.5 teaspoon of salt, and desired spices.
  5. Add Carrots and Pecans: Fold in the shredded carrots and chopped pecans until evenly distributed.
  6. Chill the Dough: Divide dough into 12 portions, shape into balls, and chill for 6-8 hours.
  7. Preheat the Oven and Prepare Baking Sheets: Preheat oven to 350°F and line baking sheets with parchment paper.
  8. Bake the Cookies: Place dough balls on sheets and bake for about 20 minutes until edges are golden brown.
  9. Cool the Cookies: Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack.
  10. Make the Cream Cheese Frosting: Beat together 8 oz cream cheese and 0.5 cup unsalted butter, then mix in 2 cups powdered sugar and 1 teaspoon vanilla.
  11. Frost the Cookies: Once they are cooled, frost with cream cheese frosting and optionally sprinkle chopped pecans on top.
  12. Store the Cookies: Store frosted cookies in the fridge in an airtight container for up to a week.

Nutrition

Serving: 1cookieCalories: 260kcalCarbohydrates: 34gProtein: 2gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 90mgFiber: 1gSugar: 15gVitamin A: 1200IUCalcium: 20mgIron: 0.5mg

Notes

For the best results, use fresh carrots, chill the dough properly, and monitor the baking time to avoid overbaking.

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