Description

These Carrot Cake Cookies are a delightful treat, featuring fresh carrots and a rich frosting. Their soft texture and delicious flavor make them perfect for sharing or enjoying at home.

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 Fahrenheit.
Prepare a large cookie sheet with parchment paper and set it aside.
In a medium bowl, combine the flour, baking soda, salt, and cinnamon, then stir until well mixed and set aside.
In a mixing bowl, cream together the unsalted butter, granulated sugar, and dark brown sugar on medium speed for 3-4 minutes until smooth and fluffy.
Mix in the vanilla extract and eggs until fully combined.
Add the finely shredded carrots and stir until evenly mixed.
Gradually add the dry ingredients to the wet ingredients, mixing slowly just until there are no flour streaks, being careful not to overmix.
Using a cookie scoop, drop the cookie dough onto the prepared baking sheet, placing them about 2 inches apart.
Bake in the preheated oven for 12-14 minutes until the tops appear almost dry and slightly springy when touched.
Remove the cookies from the oven and let them cool on the baking sheet completely before frosting.

Notes

Ensure the butter is softened to room temperature for the best texture.
You can mix in the optional pecans for added crunch and flavor in the cookies.
The frosting can be adjusted with milk for desired consistency.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 90mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg