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Carrot Cake Cookies with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 134 reviews

Delightfully moist and flavorful carrot cake cookies topped with a smooth and creamy cream cheese frosting. These cookies combine the warm spices and textures of a classic carrot cake with the ease and fun of a cookie, making them perfect for snacks, parties, or dessert.

Ingredients

Scale

Dry Ingredients

  • 2¼ cups all-purpose flour (270g)
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg

Cookie Ingredients

  • 1 cup unsalted butter, softened (226g)
  • 1 cup firmly packed light brown sugar (220g)
  • ½ cup granulated sugar (100g)
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup grated carrot (about 2 medium carrots / 90g)
  • 1 cup old-fashioned rolled oats (80g)
  • ½ cup finely chopped pecans (optional) (80g)

Cream Cheese Frosting

  • 8 ounces cream cheese, room temperature (226g)
  • ½ cup unsalted butter, softened (113g)
  • 2 cups powdered sugar (240g)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and make cleanup easier.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, kosher salt, ground cinnamon, ground ginger, and ground nutmeg until evenly combined. Set aside.
  3. Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with the paddle attachment, beat softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, approximately 3 minutes.
  4. Add Egg and Vanilla: Add the room temperature egg and vanilla extract to the creamed mixture, then beat until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
  5. Combine Dry Mix with Wet: Reduce mixer speed to low and slowly add the dry ingredients to the wet mixture. Mix until almost combined.
  6. Add Carrots, Oats, and Pecans: Stir in the grated carrots, rolled oats, and pecans (if using) on low speed until just combined to maintain texture.
  7. Shape Cookies: Scoop dough into 1½ tablespoon-sized balls (approximately 35g each) and place on prepared baking sheets about 2 inches apart to allow for spreading.
  8. Bake Cookies: Bake in the preheated oven for about 12 minutes or until edges turn golden brown. The centers should remain soft. For a crispier cookie, bake an additional 2 to 3 minutes. Allow cookies to cool on the pans for a few minutes before transferring them to a wire rack to cool completely.
  9. Prepare Cream Cheese Frosting: In a clean large mixing bowl, beat room temperature cream cheese and softened butter on medium speed until very smooth, about 1 minute.
  10. Add Powdered Sugar and Vanilla: Gradually add powdered sugar to the cream cheese mixture on low speed. Scrape down the sides of the bowl, add vanilla extract, and beat on medium speed until fluffy, about 1 more minute.
  11. Frost Cookies: Once the cookies are completely cooled, spread the cream cheese frosting evenly on top of each cookie. Serve and enjoy.

Notes

  • For softer cookies, avoid overbaking and keep the centers slightly underdone.
  • The pecans are optional and can be omitted for a nut-free version or replaced with walnuts or other nuts.
  • Ensure carrots are finely grated for even distribution and texture.
  • Room temperature ingredients allow for better mixing and texture.
  • Store cookies in an airtight container in the refrigerator to keep the frosting fresh.

Keywords: carrot cake cookies, cream cheese frosting, spiced cookies, oatmeal cookies, carrot dessert

Find it online: https://todayquickmeals.com/carrot-cake-cookies-with-cream-cheese-frosting-recipe/