Description
Silky smooth cheesecake meets classic carrot cake in this innovative “carrot cake cheesecake cookie” that blends rich cream cheese and warm spices. Sweet layers of comfort combine into one indulgent bite, inviting you to savor each delightful crumb.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup grated carrots
- 8 oz cream cheese
- 1/2 cup unsalted butter
- 2 large eggs
Spices and Flavor Enhancers:
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/4 tsp salt
Sweeteners and Binding Agents:
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup chopped walnuts
- 2 tbsp molasses
- 1 tsp baking soda
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper, ensuring an even surface for consistent cookie baking.
- Cream together softened butter and cream cheese in a large mixing bowl until smooth and fully integrated, creating a rich, velvety base for the cookies.
- Incorporate brown sugar, granulated sugar, and molasses into the butter-cream cheese mixture, whisking until the sugars dissolve and the texture becomes light and fluffy.
- Crack eggs into the mixture one at a time, thoroughly blending after each addition to maintain a uniform consistency.
- Sift together flour, baking soda, salt, cinnamon, and nutmeg in a separate bowl, ensuring no lumps remain and spices are evenly distributed.
- Gradually fold the dry ingredients into the wet mixture, stirring gently to prevent overmixing and maintain a tender cookie texture.
- Gently fold in grated carrots and chopped walnuts, distributing them evenly throughout the dough for balanced flavor and texture.
- Add vanilla extract and mix briefly to infuse the entire dough with aromatic warmth.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing cookies approximately 2 inches apart to allow for spreading.
- Bake for 12-15 minutes, or until edges turn golden brown and centers appear set but slightly soft.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store in an airtight container to maintain freshness and soft texture.
Notes
- Achieving the perfect texture requires precise mixing technique, gently folding ingredients to prevent tough cookies.
- Use room temperature ingredients like butter and eggs for smoother blending and more consistent cookie spread.
- Consider toasting walnuts beforehand to enhance their nutty flavor and add extra depth to the cookie’s taste profile.
- For gluten-free adaptation, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain similar texture and structure.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg