Dessertscookingclassy5.0
Carrot Cake Cookies
Carrot Cake Cookies with Cream Cheese Frosting are all the flavors of a classic carrot cake, but in a simplified handheld version! Made with a tender soft, cake-like cookie base dotted with fine carrots and sweet spices, and they're finished with a lightly tangy cream cheese frosting. Plus, add optional pecans for crunch.
👥 23 Servings⏱️ Prep & Cook: 1h⏳ Prep: 35 min🔥 Cook: 12 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- mixing bowl
- whisk
- spatula
📝 Preparation Steps
1
For the cookies: Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with parchment paper.
2
In a mixing bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg for ⏱️ 20 seconds, set aside.
ground cinnamon1 tsp(120g) finely grated carrots1 cup(85g) unsalted butter, (softened)6 Tbsp(220g) powdered sugar2 cups
3
In the large mixing bowl using an electric hand mixer (or in bowl of an electric stand mixer fitted with the paddle attachment) blend together butter, granulated sugar and brown sugar until creamy.
4
Blend in egg and vanilla extract.
large egg1(120g) finely grated carrots1 cup(85g) unsalted butter, (softened)6 Tbsp(220g) powdered sugar2 cupsvanilla extract1 tsptsp vanilla extract1/2
5
Add half of the flour mixture and mix just until combined, then mix in carrots, then mix in remaining 1/2 of the flour mixture just until combined. Scrape sides and bottom of bowl with a spatula to make sure everything is properly incorporated.
6
Scoop dough out with a medium 1 1/2 Tbsp cookie scoop and drop onto prepared baking sheets spacing cookies 2-inches apart.
7
Bake one sheet at a time in preheated oven until set (they should still be soft to the touch though), about ⏱️ 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool. After ⏱️ 5 - 10 minutes of cooling on rack finish cooling completely in an airtight container so they don't dry. Once cool, frost with cream cheese frosting and top with pecans if desired.
(120g) finely grated carrots1 cupcream cheese, (softened)3 oz(85g) unsalted butter, (softened)6 Tbsp(220g) powdered sugar2 cupsChopped pecans (for topping (optional))
8
To make the frosting: In a mixing bowl using an electrix hand mixer whip together cream cheese, butter, powdered sugar and vanilla on low speed until blended. Increase to high speed and whip several minutes until light and fluffy. until light and fluffy.
(120g) finely grated carrots1 cupcream cheese, (softened)3 oz(85g) unsalted butter, (softened)6 Tbsp(220g) powdered sugar2 cups
9
If doing the carrot decoration set aside a few tablespoons to ting green and a few tablespoons to tint orange with food coloring. Add to a piping bag set with a small round tip (I used a Wilton #4 tip for decorating) and decorate.
Nutrition Facts
calories
177 kcal
fat Content
9 g
serving Size
1 serving
fiber Content
0.5 g
sugar Content
16 g
sodium Content
69 mg
protein Content
2 g
trans Fat Content
0.3 g
cholesterol Content
29 mg
carbohydrate Content
24 g
saturated Fat Content
5 g
unsaturated Fat Content
2.4 g
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