Description
These delightful carrot cake cookies are soft, chewy, and bursting with flavor. Topped with rich cream cheese frosting, they offer a delicious twist on classic carrot cake, making them perfect for any occasion!
Ingredients
Scale
For the Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture. Stir in grated carrots, walnuts, and raisins if using.
- Scoop Cookies: Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 12-15 minutes, or until the edges are golden and the centers are set. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
- Make Frosting: In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.
- Frost Cookies: Once cookies are completely cool, spread a generous layer of frosting on top of each cookie.
Notes
- For best results, use freshly grated carrots.
- Allow cookies to cool completely before frosting to prevent melting.
- You can store the cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 180
- Sugar: 12g
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g