Carrot Cookies with Cream Cheese Frosting
A new take on an old classic. Loaded with cinnamon, grated carrots, and a creamy frosting, these carrot cookies soft and cake like.
Servings: 24
Calories: 192kcal
Ingredients
For the cookies:
- 2 1/4 cups all-purpose flour spooned and leveled, 293 grams
- 2 teaspoons cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter room temperature, 6 ounces
- 2/3 cup light brown sugar packed, 155 grams
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 3/4 cup finely grated carrots*
For the cream cheese frosting:
- 4 ounces cream cheese room temperature
- 1/4 cup unsalted butter room temperature, 2 ounces
- 1 cup powdered sugar 130 grams
For the topping:
- 1/2 cup crushed walnuts or pecans
Instructions
- Preheat the oven to 350°F. Line two cookie sheets (or baking pans) with parchment paper and set them to the side.
- Start by making the cookies. Add the flour, cinnamon, baking powder, baking soda, and salt to a large bowl and stir with a whisk. Set the flour mixture aside.
- In a separate large bowl, use an electric hand mixer to cream together the butter and light brown sugar until smooth.
- Add the egg and vanilla extract to the butter mixture, and continue blending.
- Gradually mix in the dry ingredients until the dough is thick and a little sticky.
- Fold in the carrots, then use a cookie scoop to scoop out 1 1/2 tablespoons of dough, roll the dough into a tight, smooth ball, and place the balls about 2 inches apart on the cookie sheets.
- Bake the cookies, one sheet at a time for 12-13 minutes or until the edges start to turn golden brown. Allow the cookies to cool on a wire rack.
- Make the cream cheese frosting while the cookies are cooling: Blend together the cream cheese and butter until smooth.
- Gradually add in the powdered sugar until the frosting is thick and smooth. Spread about 1 tablespoon of frosting on top of each cookie, then sprinkle some crushed walnuts on top.
- Store in an airtight container at room temperature for up to 24 hours, then refrigerate for up to 5 days.
Notes
*I used a box grater to finely grate the carrots.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 frosted cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 192kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 71mg | Potassium: 79mg | Fiber: 1g | Sugar: 11g | Vitamin A: 864IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg