Carrot Cake Cookies
Chewy carrot cake cookies infused with warm spices and topped with cream cheese frosting, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup finely grated carrots
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 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
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Frosting Ingredients
- 1/2 cup cream cheese, softened
- 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 bowl, combine grated carrots, all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt; stir until well blended.
- In a separate bowl, cream together softened unsalted butter, brown sugar, and granulated sugar until fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter and sugar mixture, mixing until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to over-mix.
- Fold in the chopped walnuts gently.
Baking
- Drop rounded spoonfuls of dough onto the prepared baking sheet, spaced about 2 inches apart.
- Bake for 12-15 minutes until edges are golden brown and centers remain soft.
- Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Frosting
- In a bowl, beat together softened cream cheese and powdered sugar until smooth.
- Once cookies are cool, spread the cream cheese frosting over the tops of each cookie.
Serving
- Enjoy the cookies plain or with cream cheese frosting, paired with beverages like tea, milk, or coffee.
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Notes
Store cookies in an airtight container at room temperature for 3-5 days, or freeze for up to three months. Consider variations such as adding raisins, coconut, or chocolate chips for different flavors.