Carrot Cake Cookies

Soft, chewy carrot cake cookies have a cake-like texture, warm cinnamon and are topped with a sweet cream cheese frosting. If you love carrot cake, you'll love these!

Prep Time: 25

Cook Time: 12

Total Time: 37

Servings:

Ingredients

Cookies

3 cups all-purpose flour , spooned and leveled
1 teaspoon baking soda
1 teaspoon Kosher salt , or 3/4 table salt
1 ½ -2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 cup unsalted butter , at room temperature
¾ cup granulated sugar
¾ cup light brown sugar
2 teaspoons vanilla
2 large eggs
1 ½ cups finely fresh grated carrots , patted dry with a paper towel (*see notes)

Cream Cheese Frosting

4-6 ounces cream cheese , softened
4 Tablespoons unsalted butter , softened
2 ½ cups powdered sugar , more as needed
1 teaspoon vanilla extract
Pinch Kosher salt

Optional: pinch of salt, food coloring

Instructions

Cookies

Preheat the oven to 350°F. Lightly grease a baking sheet or line with a silicone mat.
In a medium bowl whisk together 3 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Add 1/2 teaspoon more cinnamon for extra flavor.
In the bowl of a stand mixer fitted with the paddle, beat 1 cup butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar on medium 2 to 3 minutes, or until pale and airy. Mix in 2 teaspoons vanilla and 2 eggs until combined. Fold in 1 1/2 cups carrots.
Stir flour mixture into the batter until just combined and no streaks remain, being careful not to over-mix.
Using a large cookie scoop (about 2 tablespoons), drop cookies on baking sheet about 2 inches apart. Bake 10 to 12 minutes, or until edges begin to brown. Let cool 5 minutes before transferring to a cooling rack to cool completely.

Cream Cheese Frosting

In a large bowl, beat 4-6 ounces cream cheese and 4 Tablespoons butter with an electric mixer until smooth. Gradually mix in the 2 1/2 cups powdered sugar 1 cup at a time until completely incorporated. Mix in 1 teaspoon vanilla and 1 teaspoon salt until desired consistency is reached (should be fluffy and easily spreadable).
Spread frosting over completely cooled cookies.

Notes

Carrots: Use only freshly grated carrots. Pre-shredded carrots will not work the same in the cookie batter.

Nuts: You can add a 1/4 to 1/2 cup chopped pecans or walnuts to your batter if you'd like. Or simply sprinkle chopped nuts over the frosting as a garnish.

Storage: Store in airtight container at room temperature up to 5 days.

Nutrition