Description
Carrot Cake Cookies are a delightful twist on a classic flavor. Packed with fresh carrots, warm spices, and a creamy frosting, these cookies are easy to make and wonderful for any occasion. They’ll surely satisfy your sweet tooth!
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
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. Stir until well mixed and set aside.
- In a mixing bowl, cream together the butter, granulated sugar, and dark brown sugar on medium speed for 3-4 minutes until smooth and fluffy.
- Add the vanilla and eggs, mixing until combined well.
- Stir in the grated carrots until evenly incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing slowly until no flour streaks remain. Avoid over-mixing.
- Using a cookie scoop, drop dough onto the prepared baking sheet about 2 inches apart.
- Bake for 12-14 minutes or until the tops of the cookies look almost dry and spring back slightly when touched.
- Let the cookies cool completely on a baking sheet before frosting.
Notes
Ensure the butter is at room temperature for better mixing.
Substitute raisins or walnuts for pecans if desired.
For a thicker frosting, use less milk.
Nutrition
- Serving Size: 1 cookie
- Calories: 215
- Sugar: 20g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg