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Carrot Cake Cookies

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These carrot cake cookies are soft, spiced, and loaded with grated carrots, warm spices, and a hint of sweetness. Perfect on their own or sandwiched with cream cheese frosting, they’re a delightful treat for any carrot cake lover!

Ingredients

Scale

For the cookies:

  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (125 g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 cup (100 g) grated carrots (about 2 medium carrots)
  • 1/2 cup (50 g) chopped walnuts or pecans (optional)
  • 1/2 cup (60 g) raisins (optional)

For the cream cheese frosting (optional):

  • 4 ounces (115 g) cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 cup (120 g) powdered sugar

Instructions

For the cookies:

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  2. Cream the butter and sugars:
    • In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
  3. Add wet ingredients:
    • Beat in the egg and vanilla extract until well combined.
  4. Combine dry ingredients:
    • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  5. Fold in the carrots:
    • Gently fold in the grated carrots, nuts, and raisins (if using).
  6. Scoop and bake:
    • Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
    • Bake for 10–12 minutes, or until the edges are set and the tops are slightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For the cream cheese frosting (optional):

  1. Make the frosting:
    • In a medium bowl, beat the cream cheese, butter, and vanilla extract together until smooth. Gradually add the powdered sugar and beat until creamy.
  2. Assemble sandwich cookies (optional):
    • Spread or pipe a layer of cream cheese frosting on the flat side of one cookie, then sandwich with another cookie.

Notes

  • For a healthier version, substitute half the butter with unsweetened applesauce.
  • These cookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
  • Add a drizzle of white chocolate or a sprinkle of shredded coconut for extra flair.

Find it online: https://ukfinda.com/carrot-cake-cookies/