Description
Deliciously soft and spiced carrot cake cookies topped with creamy frosting and a rich drizzle of homemade salted caramel sauce. Perfectly balanced with a tender crumb infused with cinnamon and pecans, these cookies bring the comforting flavors of carrot cake into a delightful handheld treat.
Ingredients
Salted Caramel Sauce
- 200 grams granulated sugar
- 60 mL water
- 84 grams salted butter (room temperature)
- 120 mL heavy whipping cream (room temperature)
- 1/2 tsp vanilla extract (or vanilla bean paste)
- 1/2 tsp fine sea salt
Cookie Dough
- 180 grams all-purpose flour (spooned and leveled)
- 82 grams pecan halves (ground)
- 1 Tbsp cinnamon
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 113 grams salted butter (melted)
- 225 grams light brown sugar (lightly packed)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 180 grams carrots (2 medium, shredded)
Cream Cheese Frosting
- 56 grams unsalted butter (room temperature)
- 113 grams cream cheese (room temperature)
- 240 grams powdered sugar (spooned and leveled)
- tiny pinch fine sea salt
- 15-30 mL heavy whipping cream (room temperature)
- 1 tsp vanilla bean paste (or vanilla extract)
Instructions
- Make the Salted Caramel Sauce: Place the sugar and water in a medium heavy-bottom saucepan. Swirl gently until sugar is dissolved. Heat over medium heat, swirling every minute, until sugar dissolves and mixture simmers. Reduce heat to low. Cover with lid and let simmer until it turns light amber (~10 minutes), removing lid every minute to check color. Avoid stirring; if crystals form on sides, dissolve them gently with a water-soaked pastry brush. Remove from heat at amber color and stir in butter. Slowly pour in heavy cream while stirring until smooth. Transfer to heatproof jar. Stir in salt and vanilla extract and set aside to cool.
- Prepare to Bake Cookies: Preheat oven to 350°F (177°C) convection or 325°F (163°C) conventional. Line a large cookie sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, and salt until fully combined. Set aside.
- Grind Pecans: Place pecan halves and about one-third of the flour mixture into a food processor; pulse until nuts are finely ground. The flour prevents clumping.
- Combine Wet Ingredients: In a large bowl, whisk melted butter with light brown sugar until combined. Add egg and vanilla extract and whisk for 1-2 minutes until smooth and lightened in color.
- Combine All Ingredients: Fold in the dry ingredients, ground nut mixture, and shredded carrots until the dough is just combined.
- Scoop and Bake – First Stage: Using a 2 oz cookie scooper, drop 2.4-ounce portions of dough onto the prepared sheet. Bake for 8 minutes.
- Shape Cookies and Continue Baking: Remove cookies from oven. Firmly bang the pan on the counter to settle dough, then use a round biscuit cutter or spatula to round cookie edges. Return to oven and bake an additional 6-8 minutes until edges are browned and the dough no longer looks wet.
- Rest Cookies: Bang and scoot the pan again. Let cookies rest on pan for 5-10 minutes before transferring. Allow to cool completely before frosting.
- Make the Cream Cheese Frosting: In a large bowl or stand mixer fitted with whisk attachment, beat room temperature butter and cream cheese on medium-high speed for 1-2 minutes until smooth and combined. Add powdered sugar and salt; beat on low speed until incorporated, then increase to medium-high for 1-2 minutes more. Add vanilla and heavy cream; beat on medium-high for 1 minute until fluffy.
- Frost and Finish Cookies: Spread the cream cheese frosting on cooled cookies. Drizzle generously with the prepared salted caramel sauce.
Notes
- Ensure all dairy ingredients are at room temperature for smooth mixing and best texture.
- When making caramel, do not stir to avoid crystallization; use steam condensation or a wet pastry brush to manage sugar crystals on the pan sides.
- Banging the cookie sheet after baking helps settle the cookies and creates a better shape and texture.
- Cookies continue to firm up as they cool, so allow full cooling before frosting.
- Use fresh carrots for optimal moisture and flavor in the cookies.
- For a stronger caramel flavor, allow the caramel to develop a slightly deeper amber color but be careful not to burn.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
