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Carrot Cake Sugar Cookies
Carrot Cake Sugar Cookies

Carrot Cake Sugar Cookies

January 24, 2018 Posted by Kyndall @ 6 Cakes & More Recipes 16 Comments

Carrot Cake Sugar Cookies

Carrot Cake Sugar Cookies

These are no chill, no spread, Carrot Cake Sugar Cookies and they're SO good! My Customizable Royal Icing flavored with Cream Cheese extract tops these off wonderfully!
0 from 0 votes
Print Recipe Pin Recipe
Course Treats
Servings 12 cookies depending on size and thickness
Calories 352 kcal

Equipment

  • Preforated Baking Mats
  • Baking Pans
  • Stand Mixer
  • Rolling Pin
  • Food Scale
  • Measuring Spoons
  • Oven Thermometer

Ingredients
 
 

  • 226 grams unsalted butter cool, not room temperature
  • 220 grams granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg cold
  • 1 teaspoon vanilla
  • 60 grams shredded carrots (packed)
  • 1/2 teaspoon ground nutmeg
  • 1 pinch ground cloves
  • 1 teaspoon ground cinnamon
  • 448 grams all purpose flour

Instructions
 

  • Preheat oven to 325 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your baking sheets with parchment paper.
  • Using a microplane, shred 2 large carrots over a bowl. This should be enough carrots but you may need to use more or less depending on how big or small your carrots are.
  • Squeeze the juice out of the shredded carrots and pack them into a 1/3 cup measuring cup until its full. If you're measuring by weight, squeeze the carrots and place into a bowl on a scale until you get 60 grams worth.
  • In the bowl of a stand mixer with the paddle attachment, add your cool unsalted butter, sugar, and salt. The temperature of the butter and the fact that you use unsalted butter matter here.
  • Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We only want to mix this until it starts to incorporate.
  • Add the cold egg and the vanilla. Again, the temperature of the eggs matter. You want to use them cold.
  • Again, turn your mixer on to the lowest speed and mix just until the eggs and vanilla have incorporated into the butter and sugar. It will still look sort of lumpy or curdled. This is ok. You just don't want any big chunks of butter. Scrape down the bottom and sides of your bowl. If you need to, mix for a few more seconds.
  • Add your carrots, cinnamon, nutmeg, and cloves and mix on low until incorporated.
  • Scrape down the bottom and sides of your bowl once again.
  • Add the flour to your butter, sugar, egg, carrot, and spice mixture.
  • Once more, turn your mixer on to the lowest setting, and mix until it all comes together. It will start to clean the sides of the bowl and gather onto the paddle. It doesn't take long, so don't walk away from it. Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10.
  • I use a piece of parchment paper very lightly sprinkled with flour to roll my dough. I also use two pieces of 3/8 inch thick wood as my guide to roll my dough between. This will give you perfectly even cookies every time!
  • Take half of your dough, place it onto the very lightly floured parchment paper, and very lightly sprinkle some flour over the dough.
  • Using a rolling pin, roll your dough out and cut into the shapes you need.
  • Place your cut dough onto your parchment paper covered cookies sheets and bake in your preheated oven for 14-16 minutes depending on the size of your cookies. I never have to bake over 14 minutes, even for my largest cutter (5 1/2 inches). You don't want your cookies to brown.
    carrot cake sugar cookies
  • After removing from the oven, let the cookies set on the cookie sheet for 2-4 minutes.
  • Move them onto a cooling rack to cool completely.
    carrot cake sugar cookies
  • I usually let my cookies sit in a tupperware container on a paper towel overnight before decorating. This will help grab any extra butter so you don't get that dreaded "butter bleed" after you've spent 2 days decorating them!
  • Enjoy!
    Carrot Cake Sugar Cookies

Notes

Here are a few products that I recommend for this recipe!
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Nutrition

Calories: 352kcalCarbohydrates: 48gProtein: 5gFat: 16gSaturated Fat: 10gTrans Fat: 1gCholesterol: 56mgSodium: 109mgPotassium: 68mgFiber: 1gSugar: 19gVitamin A: 1329IUVitamin C: 1mgCalcium: 16mgIron: 2mg
Tried this recipe?Let us know how it was!

Tags: carrot cake sugar cookiesno chillno chill no spread sugar cookiesno spreadsugar cookies
16 Comments
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16 Comments

Leave your reply.
  • Cher
    · Reply

    March 28, 2021 at 9:33 AM

    Have an egg allergy here… Have you ever tried substituting the egg for something else, and the cookies turned out still? Thanks!!

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      March 28, 2021 at 3:57 PM

      Hi Cher! Here’s my list of substitutions that can be used, but you can also buy Neat Egg and use it 🙂

  • Dianna
    · Reply

    April 5, 2020 at 12:02 AM

    Did a test run on these and they’re amazing! Making them carrot shaped for Easter.
    For anyone interested in upping the carrot cake factor- I always use glaze on my cookies and for this one I did 2 C powdered sugar, 2 TB corn syrup (or honey), and 4 TB of fresh pineapple juice. Then I thought hmm, microplaned another carrot, and added that to the glaze. (Be sure to squeeze the juice out before adding it to the glaze.) The carrot flecks in the icing gave a super cool tie dye look. You can also sprinkle finely shredded coconut or walnuts on top.
    *your cookie recipes are legit. Seriously. I’m a cutout cookie fanatic. Always looking for a new flavor and to better myself. So glad I found you!

    • 6cakesandmore
      · Reply

      April 5, 2020 at 7:48 PM

      Hi Dianna! That sounds awesome and thank you! So glad you’re enjoying the recipes 🙂

      • Liana
        · Reply

        April 16, 2020 at 6:45 AM

        Hi, would you say this is a soft sugar cookie recipe? Thanks! 🙂

        • Kyndall @ 6 Cakes & More
          · Reply

          Author
          April 17, 2020 at 7:04 AM

          Hi Liana! This isn’t as soft as a drop cookie, as they’re roll out sugar cookies made to be decorated. They definitely aren’t hard by any means though! 🙂

  • Debbie
    · Reply

    March 28, 2020 at 1:41 PM

    Do you have a recipe for the icing you use with these cookies – or did I miss it?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      March 31, 2020 at 11:43 AM

      Hi Debbie! I have a few royal icing recipes but you can also use buttercream (recipes for both are available). Royal Icing Clickable Link–>Royal Icing Recipes Buttercream Clickable Link–> Buttercream Recipes

  • Shawn
    · Reply

    January 29, 2020 at 9:07 AM

    What flavor royal icing did you use with these?

    • Kyndall @ 6 Cakes & More
      · Reply

      Author
      January 29, 2020 at 1:31 PM

      Hi Shawn! I’ve used vanilla, cream cheese (using cream cheese emulsion), and cinnamon. They all work great 🙂

    • Anna
      · Reply

      March 28, 2021 at 3:40 PM

      What cream cheese icing recipe is this please? Do you have a link?

      • Kyndall @ 6 Cakes & More
        · Reply

        Author
        March 28, 2021 at 3:54 PM

        Hi Anna! You can take my Customizable Royal Icing and add Cream Cheese Extract or Emulsion to it 🙂 You can also use my Cream Cheese Buttercream!

  • Shelby
    · Reply

    March 25, 2019 at 10:24 AM

    Hi, I was wondering how long these last? Can they be mailed? Thank you

    • 6cakesandmore
      · Reply

      March 25, 2019 at 3:03 PM

      Hi Shelby! My post here on storing and freezing should help answer that 🙂 They can be mailed as well. Thanks!

  • Anonymous
    · Reply

    February 11, 2019 at 4:58 AM

    I used this recipe of yours. Came out perfectly and so delicious! Thank you.

    • 6cakesandmore
      · Reply

      February 11, 2019 at 11:50 AM

      Hi! 🙋🏻‍♀️ Thank you so much for the feedback! I’m so happy that you enjoyed this recipe!! ☺️👍🏻

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