Description
Carrot Cake Cookies blend the warm spice and moist crumb of carrot cake with the handheld convenience of a cookie, topped with a tangy cream cheese frosting.
Ingredients
- 1 cup grated carrots (about 2 medium)
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup toasted pecans, chopped
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup cream cheese
- 1/4 cup brown butter, cooled
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
- Beat softened butter with brown and granulated sugars until light and fluffy (about 2–3 minutes).
- Add the egg and vanilla until combined.
- Whisk flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt in another bowl.
- Gradually add dry ingredients to the creamed mixture and mix until just combined.
- Fold in grated carrots and chopped toasted pecans.
- Drop rounded spoonfuls of dough onto the prepared sheet, spacing 2 inches apart.
- Bake for 10–12 minutes until edges are lightly golden.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Beat cream cheese with cooled brown butter until smooth, then gradually add powdered sugar until smooth and spreadable.
- Spread frosting over cooled cookies and chill for 10 minutes to set.
Notes
For best results, use finely grated carrots and watch baking time closely to ensure tender cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: carrot cookies, dessert, baking, cream cheese frosting, easy cookies