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Carrot Cake Cookies with Cream Cheese Frosting Recipe

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Delight in these soft and moist Carrot Cake Cookies, bursting with warm cinnamon-spiced flavor, shredded carrots, and crunchy nuts. Finished with a luscious cream cheese frosting, these cookies combine the best of classic carrot cake with the convenience of a handheld treat, perfect for any occasion.

Ingredients

Cookies

  • 1 ¾ cups (217g) all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (90g) shredded carrots
  • ½ cup (56g) chopped pecans or walnuts

Frosting

  • 4 tablespoons (57g) unsalted butter, softened
  • 4 ounces (112g) cream cheese, room temperature
  • 1½ cups (170g) powdered sugar
  • 1 teaspoon vanilla extract
  • ⅙ teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt until evenly mixed.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with the brown sugar until the mixture is light and fluffy, about 2-3 minutes.
  4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter and sugar mixture. Beat well until fully combined.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overmixing.
  6. Fold in Carrots and Nuts: Gently fold in the shredded carrots and chopped pecans or walnuts, ensuring an even distribution throughout the dough.
  7. Scoop and Arrange: Using a cookie scoop or spoon, drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  8. Bake Cookies: Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers may look slightly soft but will firm up as they cool.
  9. Cool Cookies: Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare Frosting: In a medium bowl, beat together the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, then vanilla extract and salt, beating until the frosting is light and fluffy.
  11. Frost Cookies: Once the cookies have completely cooled, spread a generous amount of the cream cheese frosting on top of each cookie.
  12. Serve and Enjoy: Serve these carrot cake cookies as a delightful treat with a glass of milk or your favorite hot beverage. Store any leftovers in an airtight container in the refrigerator.

Notes

  • You can shred fresh carrots by hand or use a food processor for convenience.
  • Walnuts or pecans can be substituted or omitted for nut-free versions.
  • Ensure the cream cheese is at room temperature for smooth frosting.
  • These cookies keep best refrigerated due to the cream cheese frosting, lasting up to 5 days.

Find it online: https://recipethrive.com/carrot-cake-cookies-with-cream-cheese-frosting-recipe/