Description

These Carrot Cake Cookies offer a delightful blend of fresh carrots and warm spices. Perfect for gatherings, they are easy to prepare and absolutely delicious, featuring a rich cream cheese frosting that elevates their irresistible flavor.

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

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Instructions

Preheat the oven to 350 degrees.
Prepare a large cookie sheet with parchment paper and set it 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 unsalted butter, granulated sugar, and dark brown sugar on medium speed for 3-4 minutes, until smooth and fluffy.
Mix in the vanilla extract and eggs until fully combined.
Stir in the finely shredded carrots until evenly incorporated.
Gradually add the dry ingredients to the wet mixture, mixing slowly until there are no flour streaks. Do not over mix.
Using a cookie scoop, place dough onto the prepared baking sheet about 2 inches apart.
Bake in the preheated oven for 12-14 minutes, or until the tops appear dry and spring back slightly when touched.
Remove the cookies and transfer them to a cooling rack to cool completely before frosting.

Notes

Ensure your butter is at room temperature for optimal mixing.
You can adjust the amount of milk in the frosting to reach your desired consistency.
Add chopped pecans for an extra crunch, if desired.

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 18g
Sodium: 80mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg