Description

These Carrot Cake Cookies are a delightful twist on the classic dessert, featuring fresh carrots, spices, and a creamy frosting. Ideal for any occasion, they’re easy to make and a favorite among cookie lovers!

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. Set aside.
In a medium bowl, add the flour, baking soda, salt, and cinnamon. Stir until combined. Set aside.
In a mixing bowl, cream together the butter, white sugar, and brown sugar on medium speed for 3-4 minutes until smooth and fluffy.
Add the vanilla and eggs, mixing well to combine.
Stir in the grated carrots until evenly distributed.
Gradually add the dry ingredients to the wet mixture, mixing slowly until no flour streaks remain, being careful not to over mix.
Use a cookie scoop to drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 12-14 minutes, or until the tops appear almost dry and spring back slightly when touched.
Remove the cookies and allow them to cool completely on a baking rack before frosting.

Notes

Feel free to adjust the amount of shredded carrots based on your preference.
For an extra crunch, consider adding in the finely chopped pecans to the dough.
Make sure to let the cookies cool completely to ensure the frosting sets properly.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 100mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg