Description
Soft, chewy, and bursting with warm spices, these Carrot Cake Cookies are a delightful twist on the classic carrot cake. Packed with shredded carrots, walnuts, and a hint of cinnamon, these cookies are topped with a sweet cream cheese frosting for the perfect balance of flavors.
Ingredients
For the Carrot Cake Layer:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 ½ cups vegetable oil
- 2 teaspoons vanilla extract
- 3 cups finely grated carrots (about 3 large carrots)
- 1 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cheesecake Layer:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
Instructions
Start by preheating your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line the bottom with parchment paper. This will prevent the carrot cake from sticking and make it easier to remove after baking.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. These spices will give your carrot cake that signature warm flavor. Set the dry ingredients aside.
In another mixing bowl, beat the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract together until smooth. You can use a stand mixer or hand mixer for this. The mixture should be light and slightly fluffy.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
Fold in the grated carrots, chopped nuts (if using), and raisins (optional). The carrots add moisture and sweetness, while the nuts and raisins bring texture and flavor to the cake.
Pour the batter into the prepared springform pan and spread it out evenly. Bake the carrot cake layer for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely on a wire rack.
While the carrot cake is cooling, it’s time to prepare the cheesecake layer. Start by reducing the oven temperature to 325°F (163°C). Grease the sides of the same springform pan, ensuring it is ready for the cheesecake.
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This can take 3-4 minutes of mixing. Scrape down the sides of the bowl as needed to ensure an even mixture.
Add the vanilla extract, eggs (one at a time), sour cream, flour, and cornstarch to the cream cheese mixture, beating until smooth after each addition. The flour and cornstarch help stabilize the cheesecake filling, preventing it from cracking while baking.
Once the cheesecake mixture is smooth, carefully pour it over the cooled carrot cake layer. Spread it evenly with a spatula to ensure a uniform layer.
Place the pan on the middle rack of the oven and bake for 55-60 minutes, or until the edges of the cheesecake are set but the center is slightly jiggly. It’s important not to overbake the cheesecake, as this can lead to cracks.
If you prefer, you can place a shallow pan of water in the oven during baking (a technique called water-bath baking). This creates a steam-filled environment that helps prevent cracks in the cheesecake.
Once the cheesecake is done, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This gradual cooling process helps prevent cracks from forming.
After the hour of cooling in the oven, remove the cheesecake from the oven and allow it to cool to room temperature on a wire rack. Once cooled, refrigerate the cheesecake for at least 3-4 hours, or overnight. Chilling the cheesecake allows the flavors to set and makes it easier to slice.
Once the cheesecake has chilled completely, remove it from the springform pan. If desired, top the cheesecake with a dusting of powdered sugar, a drizzle of caramel sauce, or a sprinkling of toasted coconut for added flavor and decoration. Slice the cheesecake into wedges and serve it chilled.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 30-35g
- Carbohydrates: 40-45g
- Protein: 6g