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–+ servings

Carrot cake cookies

Nutty, moist, and topped with cream cheese frosting, these carrot cake cookies are a classic dessert for any occasion.
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Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Cooling, Chilling & Decorating 15 minutes
Total Time 1 hour 40 minutes
Course Dessert
Servings 20
Calories 238 kcal

Ingredients
  

Ingredients for the cookies:

  • 2 cups finely grated carrots
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup butter, at room temperature
  • 1 1/8 cups light brown sugar, packed
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped pecans

For the Frosting:

  • 1/4 cup butter, at room temperature
  • 4 oz cream cheese
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven: Preheat the oven to 350°F (175°C).
  • Beat the butter and sugar: In a large bowl, beat the room temperature butter
    with the light brown sugar until creamy.
  • Add egg and vanilla: Add the egg and vanilla extract to the mixture and beat
    for about a minute until well incorporated.
  • Incorporate dry ingredients: In the same bowl, add the flour, baking powder,
    salt, ground cinnamon, ground nutmeg, the grated carrots and chopped
    pecan. Mix until all ingredients are combined.
  • Chill the dough: Refrigerate the dough for at least one hour to make it easier to handle.
  • Form the cookies: Using a #20 scoop, form balls of dough and place them on
    a baking sheet lined with parchment paper, leaving space between each one.
  • First bake: Bake the cookies in the preheated oven for 8 minutes.
  • Shape the cookies: Remove the cookies from the oven and, if they have lost
    their shape, use a spoon to gently reshape them into rounds.
  • Second bake: Return the cookies to the oven and bake for an additional 6
    minutes.
  • Cool: Allow the cookies to cool completely before decorating with the
    frosting.

Instructions for the Frosting:

  • Beat the butter and cream cheese: In a bowl, beat the room temperature
    butter with the cream cheese and vanilla extract until smooth and creamy.
  • Add powdered sugar: Add the powdered sugar and beat until the frosting is
    well combined and smooth.
  • Decorate the cookies: Once the cookies are cool, decorate them with the
    frosting.
  • Add nuts: Sprinkle chopped pecans on top of the frosting as a finishing touch.

Notes

  • Size Matters: Make sure to finely grate the carrots so that they are evenly
    distributed in the dough and there are no large pieces that will affect the
    texture of the cookies.
  • Freshness of Ingredients: Use room temperature ingredients like butter and
    egg for better incorporation into the dough. Cold butter will make mixing
    difficult.
  • Chilling the dough is key: Chilling the dough for at least an hour will make it
    easier to handle and prevent the cookies from spreading too much during
    baking.
  • Bake in two stages: Baking first for 8 minutes helps the dough set before
    shaping it again. This prevents the cookies from spreading too much.
  • Observe and adjust: After the first bake, if the cookies lose their shape, don't
    worry. Use a spoon to gently reshape them into rounds.
  • Don't overmix: Mix the dough just enough to incorporate all the ingredients.
    Overmixing can result in tough cookies.
  • Cream cheese at room temperature: Soften the cream cheese to room
    temperature so it beats easily with the butter and there are no lumps..
  • Frosting consistency: The ideal frosting consistency should allow you to
    spread it over the cookies without any problems. If it is too thick, add a
    teaspoon of milk or lemon juice to thin it out.
  • You can substitute chopped nuts with raisins or chocolate chips for a twist on
    your cookies.
  • Sprinkle some ground cinnamon over the cookies before baking for an extra
    aroma.
  • Store leftover cookies in an airtight container at room temperature for up to 3
    days.

Nutrition

Calories: 238kcalCarbohydrates: 34gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 32mgSodium: 189mgPotassium: 93mgFiber: 1gSugar: 25gVitamin A: 2441IUVitamin C: 1mgCalcium: 51mgIron: 1mg
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