Carrot Cake Cookies Recipe

These Carrot Cake Cookies are soft, spiced, and packed with all the flavors of classic carrot cake—shredded carrots, warm spices, and a hint of sweetness. Topped with a creamy cream cheese frosting, they’re like bite-sized pieces of heaven!

Makes: 24 cookies

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Ingredients:

For the Cookies:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/2 cup unsalted butter , softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar , packed
• 1 large egg
• 1 tsp pure vanilla extract
• 1 cup finely shredded carrots (about 1 medium carrot)
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup raisins or shredded coconut (optional)

For the Cream Cheese Frosting:

• 4 oz cream cheese , softened
• 1/4 cup unsalted butter , softened
• 1 cup powdered sugar , sifted
• 1/2 tsp pure vanilla extract
• Pinch of salt

Instructions:

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C) . Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Mix the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

Step 3: Cream the Wet Ingredients

1. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
2. Beat in the egg and vanilla extract until fully combined.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
2. Fold in the shredded carrots, nuts, and raisins (if using) with a spatula until evenly distributed.

Step 5: Scoop and Bake

1. Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
2. Gently press down on each cookie slightly to flatten it (they won’t spread much during baking).
3. Bake for 10-12 minutes , or until the edges are lightly golden and the centers are set. The cookies will be soft but will firm up as they cool.
4. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Make the Cream Cheese Frosting

1. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.

Step 7: Frost and Serve

1. Once the cookies are completely cool, pipe or spread a dollop of cream cheese frosting onto each cookie.
2. Optionally, garnish with a sprinkle of cinnamon or chopped nuts for extra flair.

Tips for Success:

• Finely shred the carrots: Use the fine side of a grater to ensure the carrots blend seamlessly into the cookie dough.
• Add-ins: Customize with dried cranberries, white chocolate chips, or toasted coconut for extra flavor and texture.
• Storage: Store the cookies in an airtight container in the refrigerator for up to 5 days . Let them come to room temperature before serving.

Nutritional Information (per cookie, makes 24):

• Calories: ~150
• Protein: ~2g
• Carbohydrates: ~20g
• Fat: ~8g

Enjoy these Carrot Cake Cookies as a delightful twist on traditional carrot cake! They’re perfect for springtime gatherings, holiday desserts, or anytime you crave a sweet, spiced treat. 🥕🍪✨