Description
These soft and chewy carrot cake cookies bring the warm flavors of classic carrot cake into an easy, handheld treat. Made with shredded carrots, warm spices, and a rich cream cheese frosting, they’re perfect for any occasion.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 ½ cups shredded carrots
- 1 cup chopped pecans or walnuts (optional)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, beat butter, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla and mix well.
- In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Gradually add to the wet ingredients.
- Fold in shredded carrots and nuts, then scoop 1½-inch dough balls onto the baking sheet.
- Bake for 10-12 minutes or until the edges are golden. Let cool completely before frosting.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy.
- Frost the cookies, sprinkle with extra nuts or cinnamon, and enjoy!
Notes
- For extra texture, add ½ cup of raisins or shredded coconut.
- Let cookies cool completely before frosting to prevent melting.
- Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American