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Martha Stewart-Inspired Carrot Cake Cookies

Close-up of Martha Stewart-Inspired Carrot Cake Cookies showing its texture
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These soft, cake-like cookies capture the warm spice and tender crumb of classic carrot cake in a portable treat. Grated carrots keep them moist, while a tangy cream cheese frosting and a sprinkle of toasted pecans add the familiar finishing touches. Inspired by Martha Stewart’s classic American baking style.

Ingredients

Scale

For the Cookies

  • 1 1/2 cups (188g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (105g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (110g) finely grated carrots (about 2 medium carrots)
  • 1/2 cup (60g) chopped toasted pecans

For the Frosting

  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of kosher salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl as needed.
  4. Beat in the egg and vanilla until fully incorporated, then mix in the grated carrots. The mixture may look slightly curdled, which is normal.
  5. Add the dry ingredients to the wet ingredients and mix on low speed just until no streaks of flour remain. Fold in the toasted pecans. Avoid overmixing, which can make the cookies tough.
  6. Drop rounded tablespoons of dough (about 1 1/2 inches/4cm wide) onto the prepared baking sheets, spacing them 2 inches (5cm) apart. Gently flatten each cookie slightly with the back of a spoon.
  7. Bake one sheet at a time in the center of the oven for 12 to 15 minutes, until the edges are set and the tops spring back lightly when touched. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. While the cookies cool, make the frosting: in a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt and beat until creamy and spreadable, about 1 minute.
  9. Once the cookies are completely cool, spread about 1 teaspoon of frosting on each cookie. Store frosted cookies in the refrigerator.

Notes

Store unfrosted cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Frosted cookies should be kept in the refrigerator for up to 3 days. To freeze frosted cookies, place them in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 1 month; thaw overnight in the refrigerator. For make-ahead convenience, the cookie dough can be scooped and frozen raw for up to 2 months; bake from frozen at 350°F (175°C), adding 2 to 3 minutes to the baking time.

Nutrition

Keywords: carrot cake cookies, Martha Stewart cookies, cream cheese frosting, spiced cookies, carrot cookies, easy carrot cake, homemade cookies, baking recipes, dessert cookies, pecan cookies, fall baking

Find it online: https://marthadishes.com/martha-stewart-carrot-cake-cookies-recipe/