Sourdough Carrot Cake Cookies
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If you are looking for a fun way to use up some of your sourdough discard this Easter, look no further than this sourdough carrot cake cookie recipe. These cookies have everything: sweet, spice, veggies, and sourdough tang. Full of carrot cake flavor, these sourdough carrot cake cookies have all the goodness of a classic carrot cake but take less time and are more unique!
It’s springtime, which means it’s carrot cake season. And because its always sourdough season, we have created a fun and delicious sourdough carrot cake cookie recipe that is sure to delight eaters of all ages.
Just ask my picky child. She *thought* she didn’t like raisins in cookies. That was until she gave these a try.
These carrot cake cookies topped with cream cheese frosting are easy to make, are delightfully chewy, and taste delicious. If you’re looking for a non sourdough version of this cookie, try our classic carrot cake cookie recipe.
If carrots aren’t your thing but you love a classic oatmeal chocolate chip cookie, look no further. Ours is the only recipe you’ll ever need.
This carrot cake cookie recipe is perfect for fall, too. While many people are busying themselves making all the pumpkin recipes, such as these sourdough pumpkin pancakes, this pumpkin spice latte, and this pumpkin spice granola, you could be using your freshly-dug-up-from-the-garden carrots to make these amazing cookies. You’ll delight your family and friends with the change of pace.
Whatever time of year it is, we highly recommend these sourdough carrot cake cookies, and hope you love them, too.
Recipe highlights
Easy: These cookies take less time to make and decorate than a traditional carrot cake would. Save time but still make something delicious and fitting for the season? Yes, please.
Healthier: When long fermented, these sourdough cookies are healthier for your gut because of the broken-down grains.
These cookies are a great way to sneak in some veggies. We all could benefit from a little more Vitamin A and beta-carotene, right?
Ingredients
Carrot shreds. Grate your own carrots using a box grater, or, if you’re lucky enough to have a grating attachment for your food processor or stand mixer, save yourself some time and use that.
Sourdough Discard: This with give your cookies a nice tang, and make them more moist. Yum. You can also use active if that is all you have.
Unsalted Butter: Your butter should be softened to room temperature so that it will mix well with the sugar. Melted butter will result in the cookies having excess moisture, so try not to melt it.
Rolled oats: Quick oats or regular will both work.
Cream Cheese: Preferably full fat. Tangy cream cheese frosting really makes these cookies shine. They are delicious without it, but perfection with it.
A list of the remaining ingredients can be found in the recipe card.
Tools
Electric Mixer or hand mixer
Large mixing bowl
Cookie sheets: I love these stainless steel ones.
How To Make Sourdough Carrot Cake Cookies With Cream Cheese Frosting
Step 1: If making a quick version, cream together your butter and sugar using the paddle attachment in the bowl of a stand mixer. When it starts to be crumbly, add in the honey and whip until nice and fluffy, about three to five minutes.
Step 2: While the butter and sugar are whipping, add flour, oats, baking soda, baking powder, cinnamon, salt, shredded carrots, and raisins to a large bowl. Whisk together until well mixed. Set aside.
Step 3: Add the egg, vanilla extract, and sourdough discard to the wet ingredients and combine on low speed.
Step 4: Slowly add the dry ingredients to the wet ingredients until just combined. Scrape down the sides of the bowl halfway through.
Step 5: Scoop dough onto a parchment-lined baking sheet. Bake for 14-16 minutes for larger cookies and 10-12 minutes for smaller cookies, or until the edges start to become golden.
Step 6: When the cookies are done, allow them to cool on the pan, or transfer them to a wire rack after about 5 minutes. Once your cookies are completely cool they are ready to frost.
To Long Ferment:
Mix the cookies together as stated in the recipe above, but instead of baking right away, cover the bowl and place the dough in the fridge to ferment for up to three days.
Cream Cheese Frosting Directions:
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Step 1: Combine butter and cream cheese in a medium bowl, or in the bowl of a stand mixer, and beat until smooth.
Step 2: Add vanilla extract and salt and combine. With the mixer on low, gradually add the powdered sugar until completely combined. Mix on medium high until light and fluffy. Frost your cookies and enjoy!
Tips
- Too much moisture from your freshly grated carrots? Just pat them dry with a clean dish towel or paper towel prior to adding them to the dry mix.
- Sift your powdered sugar. This will reduce lumps in your frosting and give you a soft, creamy finish.
- Cream cheese or butter too cold? Break them into pieces, which increases the surface area, allowing them to soften to room temperature more quickly.
Have a lot of extra carrots and need inspiration for them? Try these:
Easy Sweet Potato and Carrot Soup
How to serve
- Serve these delicious treats anywhere. Everyone will love them!
- Try them for breakfast by leaving off the cream cheese frosting and dip them in to your morning coffee topped with our delicious sweet cream cold foam.
Storage
- These cookies will keep in the fridge for 3 days if kept in an airtight container. If you want them to last longer, we recommend storing them in the freezer.
- Unused frosting will last quite awhile in the fridge, but you can freeze it, too. Just take it out to thaw when you want to use it and give it a good mix to bring it back to that soft and smooth consistency.
FAQs
Absolutely! Just swap out the all purpose flour for a gluten free 1 to 1 flour, and use a gluten free sourdough discard.
You could in a pinch, but it’s not recommended because the grated carrots at the store are thicker cut and will result in a less soft, less moist, less chewy cookie.
You could, but you run the risk of overheating. It’s better to increase the surface area of the butter or cream cheese by cutting it into cubes or slices, then let it sit at room temperature for 10-20 minutes.
Like this sourdough recipe? Try some of our others!
If you try this recipe and love it, I would love if you could come back, comment on the post, and give it 5 stars! Please and thank you. Tag me on Instagram @ablossominglife.
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Equipment
Ingredients
- 1/2 cup butter softened
- 1/2 cup regular sugar
- 1/2 cup packed brown sugar
- 1 tablespoon honey
- 1 large egg
- 1/4 cup sourdough discard or active starter
- 1 cup all purpose flour or gluten free 1-to-1 flour
- 2 cups oats quick or rolled oats
- 1.5 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 3/4 cup shredded carrots
- 3/4 cup raisins
Cream Cheese Frosting
- 1/2 cup butter softened
- 8 oz full fat cream cheese softened
- 1 teaspoon vanilla extract
- pinch salt
- 2.5 cups powdered sugar
Instructions
- Preheat your oven to 350°F.
- To the bowl of a stand mixer, cream together your butter and sugar using the paddle attachment. When it starts to be crumbly, add in the honey and whip until nice and fluffy, about three to five minutes.
- While the butter and sugar are whipping, add flour, oats, baking soda, baking powder,
- cinnamon, salt, shredded carrots, and raisins to a large bowl. Whisk together until well mixed. Set aside.
- Add the egg, vanilla extract, and sourdough discard to the wet ingredients and combine on low speed.
- Slowly add the dry ingredients to the wet ingredients until just combined. Scrape down the sides of the bowl halfway through.
- Scoop dough onto a parchment-lined baking sheet. Bake for 14-16 minutes for larger cookies and 10-12 minutes for smaller cookies, or until the edges start to become golden.
- When the cookies are done, allow them to cool on the pan, or transfer them to a wire rack after about 5 minutes.
- Once your cookies are completely cool they are ready to frost.
Frosting Directions
- Combine butter and cream cheese in a medium bowl, or in the bowl of a stand mixer, and beat until smooth.
- Add vanilla extract and salt and combine.
- With the mixer on low, gradually add the powdered sugar until completely combined.
- Frost your cookies and enjoy!
Notes
- Do your freshly grated carrots have too much moisture? Just pat them dry with a clean dish towel or paper towel prior to adding them to the dry mix.
- Don’t be tempted to eat one hot out of the oven. These cookies are a bit fragile when they first come out, but they firm up as they cool. Make sure to leave them on the baking sheet for at least 5 minutes to set up before you transfer them.
- When making your frosting, we highly recommend sifting the powdered sugar prior to adding it to the bowl. This will reduce lumps and give you a soft, creamy finish.
- For the best results when mixing your frosting together, your cream cheese should be at room temperature.