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Carrot Cake Cookies

These Carrot Cake Cookies combine the moistness of carrot cake with the convenience of a cookie, topped with cream cheese frosting for a delightful treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup grated carrots (about 2 medium) Use freshly grated carrots to avoid excess moisture.
  • 1 cup all-purpose flour For a gluten-free version, replace with 1:1 gluten-free flour blend.
  • 1/2 cup rolled oats Oats help maintain moisture and soft texture.
  • 1/2 cup brown sugar, packed Provides depth of flavor.
  • 1/2 cup granulated sugar Balance overall sweetness.
  • 1/2 cup toasted pecans, chopped Toast to enhance flavor.
  • 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 Avoid using melted butter to prevent flat cookies.
  • 1 large egg
  • 1 teaspoon vanilla extract
Frosting
  • 1 cup cream cheese Use full-fat for best results.
  • 1/4 cup brown butter, cooled Brown for added aroma and flavor.
  • 1 cup powdered sugar

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
  2. In a large bowl, beat the softened butter with the brown and granulated sugars until light and fluffy (about 2–3 minutes).
  3. Beat in the egg and vanilla until combined.
  4. In another bowl, whisk together the flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt.
  5. Gradually add the dry ingredients to the creamed mixture and mix until just combined.
  6. Gently fold in the grated carrots and chopped toasted pecans.
Baking
  1. Drop rounded spoonfuls of dough onto the prepared sheet, spacing 2 inches apart.
  2. Bake for 10–12 minutes until the edges are lightly golden.
  3. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Frosting and Serving
  1. Beat cream cheese with cooled brown butter until smooth. Gradually add powdered sugar until smooth and spreadable.
  2. Spread frosting over cooled cookies and chill for 10 minutes to set.

Notes

Store cookies in an airtight container. Keep frosting-layered cookies in the fridge for up to 5 days. Freeze unfrosted cookies for up to 3 months. Reheat in the microwave for 8-10 seconds or in a 300°F oven for 3-4 minutes.