Carrot Cake Cookies
Soft, spiced, and topped with cream cheese frosting, these carrot cake cookies bring the comfort of the classic dessert in a quicker, hand-held form—perfect for any time of year.
Ingredients
- ¾ cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 large egg
- 1½ tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- ¼ nutmeg
- 1 cup shredded carrots
Instructions
- Cream softened butter with both sugars until light and fluffy. Mix in the egg and vanilla extract until smooth.
- In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Slowly mix into the wet ingredients just until combined.
- Fold in shredded carrots. Stir in chopped nuts and raisins if using.
- Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough 2 inches apart.
- Bake at 350°F (175°C) for 10–12 minutes, until edges are golden and centers are set
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Beat softened cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla until fluffy.
- Spread or pipe frosting on fully cooled cookies. Serve right away or chill until ready to enjoy.