Description
These Carrot Cake Cookies are a delightful twist on the classic cake, packed with warm spices, grated carrots, and a luscious cream cheese frosting. Perfect for Easter or any time you’re craving a soft, spiced cookie!
Ingredients
Scale
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- ½ cup rolled oats
- ½ cup chopped walnuts (optional)
- ½ cup raisins (optional)
- 4 ounces cream cheese (softened)
- 2 tablespoons butter (softened)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Dry Ingredients:
Cookie Dough:
Cream Cheese Frosting:
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Make Cookie Dough: In a large bowl, cream the softened butter with the sugars until light and fluffy. Beat in the egg and vanilla. Gradually mix in the dry ingredients, then stir in carrots, oats, walnuts, and raisins if using.
- Bake: Scoop dough onto the baking sheet and bake for 12–14 minutes until golden.
- Make Frosting: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Frost: Once cookies are cool, frost and enjoy!
Notes
- Refrigerating the dough before baking helps cookies hold shape.
- Store frosted cookies in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
