Carrot Cake Cookies
Delicious cookies that blend the wholesome goodness of carrots with the comforting flavors of classic cake, topped with luscious cream cheese frosting.
Ingredients
For the Cookie Dough
- 1 cup finely grated carrots Use fresh, finely grated carrots for the best flavor.
- 1 cup all-purpose flour
- 1/2 cup brown sugar Light or dark brown sugar can be used.
- 1/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts Can substitute with pecans or skip for nut-free version.
- 1/2 cup unsalted butter, softened Ensure it is at room temperature.
- 1 large egg At room temperature.
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 1/2 cup cream cheese, softened At room temperature.
- 1/4 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, mix the grated carrots, flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt together until well combined.
- In another mixing bowl, cream the softened unsalted butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes.
- Add in the egg and vanilla extract, mixing until fully incorporated.
- Gradually incorporate the dry mixture into the wet mixture, being careful not to overmix.
- Fold in the chopped walnuts.
- Drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake the cookies for 12 to 15 minutes, until the edges are golden brown while the centers remain soft.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Frosting
- In a small bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy.
- Once the cookies are completely cool, frost them generously with the cream cheese frosting.
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Notes
For extra flavor, consider adding a touch of lemon zest or a splash of almond extract to the frosting. Store cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to three months.