Irresistible Carrot Cake Cookies with Cream Cheese Frosting
Delight in the nostalgic flavors of Carrot Cake Cookies with Cream Cheese Frosting, a perfect springtime treat.
Equipment
- Oven
- Mixing bowl
- - Stand mixer
- Baking sheets
- Wire rack
Ingredients
For the Cookies
- 2 cups All-Purpose Flour or gluten-free flour
- 1 teaspoon Baking Soda ensure freshness
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 2 teaspoons Ground Cinnamon can substitute with pumpkin pie spice
- 1 teaspoon Ground Ginger or fresh ginger
- 1/4 teaspoon Ground Nutmeg optional
- 1/2 cup Unsalted Butter softened
- 3/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar
- 1 large Egg or flax egg for vegan
- 1 teaspoon Vanilla Extract
- 1 cup Finely Grated Carrots
- 1/2 cup Chopped Pecans optional
For the Cream Cheese Frosting
- 8 ounces Cream Cheese softened
- 1/4 cup Butter (for Frosting) unsalted
- 2 cups Powdered Sugar
Instructions
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, and ground nutmeg in a mixing bowl.
- Cream the unsalted butter, granulated sugar, and light brown sugar in a stand mixer until smooth and fluffy.
- Add the large egg and vanilla extract, mixing until fully incorporated.
- Gradually blend in the flour mixture, then gently fold in the finely grated carrots.
- Scoop the dough onto lined baking sheets, leaving space between each scoop.
- Bake for 11-12 minutes until set but soft to the touch.
- Prepare the frosting by beating together softened cream cheese and unsalted butter until fluffy, then gradually add powdered sugar.
- Frost the cooled cookies and decorate with chopped pecans if desired.
Notes
Optional: Drizzle with a touch of caramel sauce for an extra indulgent treat!