Description

These Carrot Cake Cookies combine the beloved flavor of carrot cake with the convenience of cookies. Made with fresh carrots, warm spices, and a cream cheese frosting, they are a delightful treat for any occasion. Easy to make and simply irresistible, they’re perfect for sharing with family and friends.

Ingredients

Scale

2 ¾ cup all-purpose flour spooned and leveled
1 teaspoon baking soda
½ teaspoon salt
2 ½ teaspoons cinnamon
1 cup unsalted butter (2 sticks) room temperature
¾ cup granulated sugar
¾ cup dark brown sugar
2 teaspoons vanilla extract or vanilla paste
2 eggs room temperature
1 ½ cups finely shredded fresh carrots
½ cup unsalted butter (1 stick)
4 ounces cream cheese softened
6 cups powdered sugar
2 teaspoons vanilla extract or vanilla paste
4–8 tablespoons milk
½ cup pecans finely chopped, optional

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees.
Prepare a large cookie sheet with parchment paper and set aside.
In a medium bowl, combine the flour, baking soda, salt, and cinnamon, stirring until mixed. Set aside.
In a mixing bowl, cream together the butter, white sugar, and brown sugar on medium speed for 3-4 minutes until smooth and fluffy.
Add vanilla and eggs to the mixture and mix until well combined.
Stir in the grated carrots into the wet mix.
Slowly add the dry ingredients to the wet ingredients, mixing just until there are no flour streaks. Avoid over mixing.
Scoop the cookie dough onto the prepared baking sheet, spacing them approximately 2 inches apart.
Bake for 12-14 minutes, until the tops look dry and slightly spring back when touched.
Remove from the oven and transfer cookies to a baking sheet to cool completely before frosting.

Notes

For added moisture, ensure that the butter is at room temperature before creaming with sugars.
Store cookies in an airtight container at room temperature for up to a week.
Feel free to add raisins or coconut for extra flavor and texture.

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 16g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg