Carrot cake cookies Recipe
These delicious carrot cake cookies are soft, chewy, and topped with creamy frosting. Perfect for any gathering or a cozy treat at home.
Equipment
- Baking sheets
- Parchment paper
- Mixing bowls
- Hand or stand mixer.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely shredded carrots about 2 medium carrots
- 1/2 cup quick oats
- 1/3 cup raisins optional but highly recommended!
- 1/3 cup chopped walnuts or pecans optional
For the cream cheese frosting:
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Prep your oven and baking sheets
- Preheat your oven to 350°F and line two baking sheets with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
Step 2: Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This step evenly distributes the spices and ensures your cookies bake perfectly.
Step 3: Cream the butter and sugars
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes about 2–3 minutes with a hand or stand mixer. The mixture should look creamy and smooth.
Step 4: Add the wet ingredients
- Mix in the egg and vanilla extract until fully combined. Then, stir in the shredded carrots. Your batter will start looking like carrot cake magic!
Step 5: Combine the wet and dry ingredients
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, you want the cookies to stay soft and tender. Fold in the oats, raisins, and chopped nuts if you’re using them.
Step 6: Scoop and bake
- Using a tablespoon or cookie scoop, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underdone, but they’ll set as the cookies cool.
Step 7: Cool completely
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 8: Make the cream cheese frosting
- While the cookies cool, beat the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. You can adjust the consistency by adding a teaspoon of milk if needed.
Step 9: Frost and enjoy!
- Once the cookies are completely cool, spread or pipe the cream cheese frosting on top. If you’re feeling fancy, sprinkle a few extra chopped nuts or a pinch of cinnamon on each one. Then, take a bite and savor the goodness!