Description
These Carrot Cake Cookies feature a blend of fresh carrots, spices, and a creamy frosting that makes them irresistible. Perfect for easy baking and sharing with loved ones!
Ingredients
Scale
- 6 tablespoons unsalted butter, softened
- ⅓ cup brown sugar, lightly packed
- ¼ cup cane sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 ¼ cups finely grated carrots (about 2 medium carrots)
- 2 ounces cream cheese
- 1 tablespoon unsalted butter
- ¾ cup powdered sugar (85g)
- 1 teaspoon milk of choice
- ½ teaspoon pure vanilla extract
- ¼ cup chopped pecans
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or spray lightly with cooking spray; set aside.
- In a mixing bowl, cream the softened butter, brown sugar, and cane sugar together. Add the egg and vanilla extract, stirring to combine.
- Mix in the all-purpose flour, cinnamon, baking soda, salt, ginger, and allspice until well combined. Then fold in the grated carrots.
- Use a cookie scoop to drop 12 even mounds of dough onto the prepared baking sheets, spacing them evenly. Gently flatten each mound into a cookie shape.
- Bake for 9-12 minutes until the bottoms are lightly browned and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- For the frosting, combine softened cream cheese and one tablespoon of butter in a medium bowl, mixing until smooth. Stir in powdered sugar, milk, and vanilla until creamy. Adjust the consistency as needed by adding more milk or powdered sugar.
- Frost each cooled cookie and sprinkle with chopped pecans.
- Store cookies in an airtight container at room temperature for up to 4 days, in the fridge for up to 6 days, or freeze for up to 3 months.
Notes
Make sure the butter is softened for easier creaming with the sugars.
Adjust the frosting consistency according to your preference for thickness or thinness.
Feel free to add raisins or chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg