Description
These Carrot Cake Cookies are a delightful twist on traditional carrot cake! Soft, spiced cookies are loaded with finely grated carrots and topped with a rich and creamy cream cheese frosting. The perfect combination of warm spices and sweetness in every bite.
Ingredients
Scale
For the Cookies:
- 3 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt (or ¾ teaspoon table salt)
- 1 ½ – 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter (at room temperature)
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 ½ cups finely grated fresh carrots (patted dry with a paper towel)
For the Cream Cheese Frosting:
- 4–6 ounces cream cheese (softened)
- 4 tablespoons unsalted butter (softened)
- 2 ½ cups powdered sugar (more as needed)
- 1 teaspoon vanilla extract
- Pinch of Kosher salt
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer or stand mixer on medium speed, until light and fluffy (about 3 minutes).
- Add the vanilla extract and eggs to the butter mixture, one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the grated carrots, making sure they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are set. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- While the cookies are cooling, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, ½ cup at a time, beating until smooth. Add the vanilla extract and a pinch of salt, then mix until combined.
- Once the cookies have cooled completely, spread a generous amount of cream cheese frosting on top of each cookie.
- Serve and enjoy your delicious carrot cake cookies!
Notes
- Be sure to pat the grated carrots dry with a paper towel to remove excess moisture, which helps prevent the cookies from becoming too soft.
- For added flavor, you can mix in chopped walnuts or raisins to the dough.
- If you prefer a thicker frosting, add more powdered sugar until the desired consistency is reached.
- These cookies can be stored in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes