Go Back

Carrot Cake Cookies

Chewy and flavorful Carrot Cake Cookies, infused with warm spices and topped with tangy cream cheese frosting. A perfect spring treat!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Measured using the 'spoon and level' method.
  • 1 cup dark brown sugar Adds moisture and toffee flavor.
  • 1 cup shredded carrots Blotted for excess moisture.
  • 3 large eggs
  • 1 teaspoon vanilla extract Adds flavor.
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon Warm spice.
  • 1 teaspoon nutmeg Warm spice.
  • 1/2 teaspoon cloves Warm spice.
  • 1/2 cup chopped walnuts
For the Frosting
  • 8 ounces cream cheese Must be at room temperature.
  • 1/2 cup unsalted butter Must be at room temperature.
  • 2 cups powdered sugar Sifted for smoothness.
  • 1 teaspoon vanilla bean paste Adds depth of flavor.
  • 1/4 teaspoon salt Balances the sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine flour, baking soda, cinnamon, nutmeg, and cloves; mix well.
  3. In a separate bowl, cream together the butter and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Fold in the shredded carrots and chopped walnuts.
Baking
  1. Drop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 12-15 minutes, or until the edges are golden brown.
  3. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Frosting
  1. In a medium bowl, mix the cream cheese and butter until smooth and creamy.
  2. Gradually add powdered sugar and mix until combined and fluffy.
  3. Mix in vanilla bean paste and salt.
  4. Frost cooled cookies as desired.

Notes

These cookies can be stored in an airtight container at room temperature for several days. To freeze, it's best to freeze the cookie dough rather than baked cookies.