Description
Carrot cake cookies are the perfect bite-sized treats that combine the classic comfort of carrot cake with the convenience of a cookie. Packed with warm spices and creamy frosting, these little gems will have your taste buds dancing with pure delight.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups grated carrots
- 1 cup granulated sugar
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
Supporting Ingredients:
- ½ cup packed light brown sugar
- 1 cup chopped walnuts or pecans
- ½ cup raisins
Spices and Seasonings:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Frosting Ingredients:
- 8 ounces cream cheese
- ½ cup (1 stick) unsalted butter
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–4 tablespoons milk or heavy cream
Instructions
- Whisk 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon salt in a medium bowl for 30 seconds to distribute evenly.
- Cream 1 cup softened butter, 1 cup granulated sugar, and ½ cup brown sugar in a large bowl for 3-5 minutes until light and fluffy.
- Beat 2 eggs into the butter mixture one at a time, then mix in 1 teaspoon vanilla extract.
- Slowly incorporate the dry ingredients into the wet mixture on low speed until just combined.
- Fold in 2 cups packed grated carrots, 1 cup chopped nuts, and ½ cup raisins (if using).
- Wrap the dough and refrigerate for 30 minutes to firm up.
- Set your oven to 350F and line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto sheets, spacing cookies 2 inches apart.
- Bake for 10-12 minutes until edges turn golden brown and centers set.
- Rest cookies on baking sheets for 3 minutes, then transfer to a wire rack.
- Beat 8 ounces cream cheese and ½ cup softened butter until smooth and creamy.
- Gradually mix in 3-4 cups sifted powdered sugar on low speed.
- Stir 1 teaspoon vanilla extract into the frosting. Thin with 2-4 tablespoons milk if needed.
- Whip frosting on medium speed for 1-2 minutes until light and fluffy.
- Spread a generous layer of frosting on completely cooled cookies.
- Optionally garnish with chopped nuts, sprinkles, or a cinnamon dusting.
- Chill frosted cookies for 30 minutes to set the frosting.
- Serve and savor your homemade treats!
Notes
- Chill the dough thoroughly to prevent spreading and ensure thick, chewy cookies with concentrated flavor.
- Grate carrots finely and pat them dry to prevent excess moisture from making cookies soggy or cakey.
- For gluten-free version, swap all-purpose flour with almond or gluten-free flour blend and add xanthan gum for better texture.
- Swap nuts with seeds like sunflower or pepitas if nut allergies are a concern, maintaining the same crunchy texture.
- Prep Time: 45-50 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 215 kcal
- Sugar: 17 g
- Sodium: 80 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 35 mg