Carrot Cake Cookies with Cream Cheese Frosting
Carrot Cake Cookies with Cream Cheese Frosting are a delightful twist on classic carrot cake. Soft, chewy cookies filled with warm spices and shredded carrots, topped with creamy, tangy cream cheese frosting, make for an irresistible treat. Perfect for dessert or snack time, these cookies are a must-try for anyone who loves the flavors of carrot cake.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 40 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Mix Wet Ingredients: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add Carrots and Optional Ingredients: Fold in shredded carrots, walnuts, and raisins (if using).
- Scoop the Dough: Use a cookie scoop or spoon to drop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 12-15 minutes, or until the edges are golden and a toothpick comes out clean.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Frosting: In a medium bowl, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, 1/4 cup at a time, until smooth and fluffy. Stir in vanilla extract.
- Frost the Cookies: Once the cookies are completely cool, frost each cookie with the cream cheese frosting.
Notes
- Add-ins: Customize with shredded coconut or dried fruit for extra texture.
- Spices: Adjust the cinnamon and nutmeg based on your spice preference.
- Frosting Alternative: Swap cream cheese frosting for whipped cream or a glaze for a lighter version.
