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–+ servings
Carrot cake cookies on parchment paper on a wooden cutting board.

Carrot Cake Cookies

Justin
These carrot cake cookies are chewy and delicious. The cream cheese frosting adds a creamy, sweet topping.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 265 kcal

Equipment

  • Hand or Stand Mixer
  • Mixing bowl
  • Baking Sheet
  • Measuring Cups and spoons
  • Spoon or Spatula

Ingredients
  

For cookies

  • 1 cup Butter unsalted + softened
  • .75 cup Granulated sugar
  • .75 cup Brown sugar
  • 2 teaspoon Vanilla
  • 2 Eggs
  • 1.5 cup Carrots peels + finely grated
  • 2.75 cup Flour
  • 1 teaspoon Baking Soda
  • .75 teaspoon Salt
  • 2 teaspoon Cinnamon

For cream cheese frosting

  • 4 tablespoon Butter unsalted + softened
  • 2 oz Cream cheese softened
  • 3 cup Powdered Sugar
  • 1 teaspoon Vanilla
  • .25 cup Milk
  • Chopped Pecans optional

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit and line baking sheet with parchment paper or spray with nonstick spray.
  • Add 1 cup butter, .75 cup granulated sugar, .75 cup brown sugar to mixing bowl. Cream on medium high for 2 - 3 minutes.
  • Add in 2 eggs and 2 teaspoons vanilla. Mix until well combined.
  • Add in 2.75 cup flour, 2 teaspoon cinnamon, .75 teaspoon salt and 1 teaspoon baking soda. Mix on low, scraping sides down as needed until well combined.
  • Fold in 1.5 cups of finely grated carrots until well mixed.
  • Use a tablespoon or cookie scoop to scoop out balls of dough and place a few inches apart on a baking sheet.
  • Bake for 12 minutes and remove when edges are golden brown.
  • Make the frosting by adding 4 tablespoons butter, 2 oz cream cheese, 1 teaspoon vanilla and 1 cup of the powdered sugar to mixing bowl. Mix on low until combined.
  • Add in a dash of milk and another cup of powdered sugar and continue mixing on low until well combined.
  • Add in remaining milk and powdered sugar. Mix on low until well combined. Then, bump up to medium speed and mix for 1 - 2 more minutes until smooth and fluffy.
  • Once cookies have cooled, add frosting and sprinkle with pecans if desired.

Notes

Tips:
  • Use a small ice cream scoop or cookie scoop to put the dough on the baking sheet as it is sticky.
  • Allow cookies to completely cool before frosting.
  • Make sure the frosting is thick enough that it doesn't droop when cooped up, but not so thin that it will run off the cookies.
  • Cookies will spread during baking, so make sure they have at least 2 inches between them.
Storage
  • These can be kept in the fridge in an airtight container for around 5 days.
  • Or, they can be frozen for up to 6 months.

Nutrition

Calories: 265kcalCarbohydrates: 40gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 42mgSodium: 216mgPotassium: 67mgFiber: 1gSugar: 28gVitamin A: 1.687IUVitamin C: 0.5mgCalcium: 23mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.