Description

Soft, chewy Carrot Cake Cookies with warm spices, fresh carrots, and a rich cream cheese frosting. All the flavors of carrot cake in cookie form!

Ingredients

½ cup unsalted butter, room temperature
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 cup finely grated carrots
• ½ cup chopped pecans or walnuts (optional)
• ½ cup raisins (optional)

Cream Cheese Frosting:
• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1½ cups powdered sugar
• ½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until smooth.
In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
Gradually add dry ingredients to wet mixture, mixing until just combined.
Fold in grated carrots and optional nuts or raisins.
Chill dough for 30 minutes to prevent excessive spreading.
Scoop tablespoon-sized portions onto baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes or until edges are golden and centers are set.
Cool cookies on the sheet for 5 minutes, then transfer to a rack to cool completely.
For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla; mix until creamy.
Spread or pipe frosting onto cooled cookies.

Notes

For extra flavor, sprinkle cinnamon over frosted cookies or top with chopped nuts. Store in an airtight container for up to 3 days or refrigerate for up to a week. Unfrosted cookies can be frozen for up to 2 months.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American