Description
These Carrot Cake Cookies are the perfect bite-sized treats for carrot cake lovers. Soft, chewy, and full of warm spices, these cookies are packed with shredded carrots, walnuts, and a hint of cinnamon. Topped with a smooth cream cheese frosting, they offer all the flavors of traditional carrot cake in a delightful cookie form—ideal for spring gatherings or anytime snacking!
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup finely grated carrots
- 1/3 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare Dry Ingredients: In a bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients: In another bowl, cream butter, brown sugar, and granulated sugar until fluffy. Add egg and vanilla, mixing well.
- Combine: Gradually mix dry ingredients into wet ingredients. Fold in grated carrots and walnuts.
- Bake Cookies: Drop spoonfuls of dough onto the baking sheet. Bake for 10-12 minutes or until edges are lightly golden.
- Make Frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy.
- Frost Cookies: Once cookies cool, spread or pipe frosting on top.
Notes
- Chill dough for 15 minutes if it’s too sticky to handle.
- Store cookies in an airtight container in the fridge for up to 4 days.
- For extra texture, add raisins or shredded coconut.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 75mg