Description

Indulge in the ultimate dessert mash-up with this Carrot Cake Cheesecake! The rich and creamy cheesecake layer sits atop a spiced carrot cake base, combining the best of both worlds for a decadent treat that’s perfect for Easter or any special occasion.-

Ingredients

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For the Carrot Cake Cookies:

1 cup (2 sticks) unsalted butter, softened
1 ½ cups brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups grated carrots (about 2–3 medium carrots)
1 cup raisins
1 cup chopped walnuts (optional)

For the Cream Cheese Glaze:

4 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons milk (or more for desired consistency)

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Instructions

1. Prepare the Dough

In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer on medium speed. Beat for about 2-3 minutes until the mixture becomes light and fluffy. This process is key for ensuring the cookies are soft and tender.

Next, add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, making sure everything is evenly incorporated. The eggs and vanilla create the base of your dough, providing moisture and flavor.

2. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. These dry ingredients bring the spiced flavor profile and help the cookies rise slightly.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as that could make the cookies tough. The dough should be soft but thick, ready to hold the grated carrots and other add-ins.

3. Add the Carrots, Raisins, and Walnuts

Fold in the grated carrots, raisins, and walnuts (if using) by hand with a spatula. Ensure the carrots are evenly distributed throughout the dough, which will contribute to the moisture and texture of the cookies.

4. Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking and results in a thicker, chewier cookie.

5. Preheat the Oven and Prepare the Baking Sheet

While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure easy removal of the cookies and prevent sticking. If you don’t have either, you can lightly grease the baking sheet with cooking spray or butter.

6. Shape the Dough into Balls

Once the dough is chilled and firm, use a cookie scoop or spoon to scoop tablespoon-sized portions of dough. Roll each portion into a ball with your hands and place it on the prepared baking sheet. Leave about 2 inches of space between each dough ball to allow for spreading.

7. Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set. The cookies should be soft and slightly puffed, with a crackled top. Be careful not to overbake them, as you want them to stay moist and chewy.

If you prefer slightly softer cookies, remove them from the oven on the earlier side of the time range. The cookies will continue to firm up as they cool.

8. Cool the Cookies

Allow the cookies to cool on the baking sheet for 5 minutes. This short resting period ensures the cookies set without breaking apart. After that, transfer them to a wire rack to cool completely.

Prep Time: 15 minutes
Cook Time: 10-12 minutes

Nutrition

Calories: 140-160 kcal
Fat: 7-8g
Carbohydrates: 20-22g
Protein: 1g