Description

These Carrot Cake Cookies are a delightful and easy treat, bursting with flavor from fresh carrots and spices, topped with creamy frosting. Perfect for everyday snacks or special occasions!

Ingredients

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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 your oven to 350 degrees Fahrenheit.
Prepare a large cookie sheet with parchment paper and set aside.
In a medium bowl, combine flour, baking soda, salt, and cinnamon. Mix well and set aside.
In a mixing bowl, cream together the room temperature butter, granulated sugar, and dark brown sugar for 3-4 minutes until smooth and fluffy.
Mix in the vanilla extract and eggs until well combined.
Stir in the shredded carrots thoroughly.
Gradually add the dry mixture to the wet ingredients, mixing slowly until just combined. Avoid overmixing.
Using a cookie scoop, place cookie dough on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-14 minutes, or until the tops appear almost dry and slightly spring back when touched.
Remove the cookies from the oven and transfer to a cooling rack before frosting.

Notes

Ensure butter and eggs are at room temperature for better mixing results.
Feel free to add nuts or raisins for added texture and flavor.
Let the cookies cool fully before applying frosting for best results.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 180mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg