Description

Soft and tender Carrot Cake Cookies packed with warm spices and fresh grated carrots, topped with rich cream cheese frosting for a handheld twist on classic carrot cake.

Ingredients

½ cup unsalted butter, softened

½ cup granulated sugar

¼ cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 cup grated carrots (about 2 medium carrots)

1 ½ cups all-purpose flour

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

Cream cheese frosting (optional, for topping)

Food coloring (optional, for decorating)

Festive sprinkles (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand mixer until light and fluffy, about 2–3 minutes.
Beat in the egg and vanilla extract until smooth and fully combined.
Stir in the grated carrots until evenly distributed.
In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart. Slightly flatten each mound with the back of a spoon or fingers.
Bake for 10–12 minutes, until edges are lightly golden and centers are set.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, spread or pipe cream cheese frosting on top. Decorate with tinted frosting or sprinkles if desired.

Notes

Store frosted cookies in an airtight container in the refrigerator for up to 3 days; unfrosted cookies keep up to 5 days.

Freeze unbaked dough for up to 3 months and bake from frozen with a few extra minutes added.

Freshly grated carrots provide better texture than pre-shredded carrots.

Add chopped walnuts, pecans, or raisins for variation.

A thin glaze can be used instead of cream cheese frosting for a lighter option.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 162 kcal
Sugar: 12 g
Sodium: 95 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2.5 g
Trans Fat: 0 g
Carbohydrates: 23 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 28 mg