Easy Recipes Carrot Cake Cookies
Soft, spiced carrot cake cookies topped with sweet cream cheese frosting. Perfect for dessert or snacking!
Servings: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, firmly packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 2 cups finely shredded carrots
- 1 cup chopped pecans (optional)
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, softened (for frosting)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt.
- Gradually add dry ingredients to the wet mixture until just combined.
- Fold in shredded carrots and pecans.
- Scoop dough onto prepared baking sheets, spacing 2 inches apart.
- Bake 12–14 minutes or until edges are golden. Cool completely.
- For frosting: beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until creamy.
- Spread frosting over cooled cookies and serve.