Carrot Cake Shortbread is a delightful fusion of two classic desserts—carrot cake and buttery shortbread. This unique treat brings together the warm, spiced flavors of carrot cake with the rich, crumbly texture of shortbread. Perfect for any occasion, this dessert combines the earthiness of grated carrots and the sweetness of brown sugar, all encased in a tender, melt-in-your-mouth shortbread. Topped with a simple cream cheese glaze, it offers a satisfying balance of sweetness and spice, making it a deliciously indulgent treat that’s easy to make and impossible to resist.
Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup finely grated carrots (about 1 medium carrot)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for consistency)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Prepare the Shortbread Dough: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla extract and mix until combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Incorporate Carrots and Nuts: Gently fold in the grated carrots and chopped nuts (if using) until evenly distributed throughout the dough.
- Bake the Shortbread: Press the dough evenly into the prepared baking pan. Smooth the top with a spatula. Bake for 25-30 minutes, or until the edges are lightly golden and the center is set.
- Cool and Glaze: Allow the shortbread to cool completely in the pan on a wire rack. While it cools, prepare the cream cheese glaze by beating together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Add milk as needed to achieve a drizzleable consistency.
- Serve: Once the shortbread is completely cool, drizzle the cream cheese glaze over the top. Cut into squares or bars and enjoy!
This Carrot Cake Shortbread is perfect for sharing, gifting, or simply enjoying with a cup of tea or coffee.
