Carrot Cake Cookies with Cream Cheese Frosting
Carrot Cake Cookies - carrot cake in cookie form! These soft cookies are so easy to make and use simple pantry ingredients. Pile cream cheese frosting on top, and these carrot cookies become impossible to resist!
Servings: 20 cookies
Calories: 131kcal
Ingredients
- 1/2 cup Butter I used salted butter.
- 1/2 cup Raw sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1 3/4 cup All-purpose flour
- 1/2 tsp Baking soda
- 1 tsp Cinnamon powder
- 1 cup Finely grated carrots
- 1/4 cup Finely chopped walnuts
Cream Cheese Frosting
- 4 tbsp Cream cheese, softened
- 1/4 cup Icing sugar
- 1 tbsp Finely chopped walnuts for decoration Optional
Instructions
- Preheat your oven to 180 C. Line a baking tray with parchment paper.
- Beat together the butter and raw sugar in a large bowl.1/2 cup ( 115 g) Butter, 1/2 cup ( 101 g) Raw sugar
- Add egg and vanilla extract. Beat well until the mixture is fluffy and pale.1 Egg,1 tsp Vanilla extract
- Whisk in the flour, baking soda, and cinnamon powder.1 3/4 cup (220g) All-purpose flour,1/2 tsp Baking soda,1 tsp Cinnamon powder
- Fold in the grated carrots and chopped walnuts.1 cup ( 100g) finely grated carrots,1/4 cup (55g) finely chopped walnuts
- Scoop the dough onto the baking tray using a 1.5" ice cream scoop or 2 tablespoons.
- Bake the cookies at 180C for 14-16 minutes or until they are golden and slightly firm to touch.
- Carefully transfer to a cooling rack and let them cool completely.
Cream Cheese Frosting
- Combine the softened cream cheese and icing sugar in a small bowl. Whisk well until a thick, smooth mixture is formed. Taste and adjust for sweetness.4 tbsp Cream cheese, 1/4 cup (30.43g) Icing sugar
- Frost the cookies and sprinkle a few chopped walnuts on top for decoration.
- Serve and enjoy!
Video
Notes
- The trick to making carrot cake cookies is not to overbeat and overmix the batter. That’s why you need to start with room-temperature butter and eggs. They’re easier to mix together.
- Use softened butter. Melted butter will make the cookies spread while baking.
- As you add the dry ingredients, mix just until each is incorporated.
- You could flatten each cookie scoop a little with your hands before baking. I didn’t (because I love some heft in my cookies).
- I always say this: oven temperatures differ, so keep an eye on your carrot cookies near the end.
- Right out of the oven, they are soft. They will firm up as they cool.
- A kitchen scale is your best friend! For more consistent and better results, weigh your ingredients using a kitchen scale.
Nutrition
Serving: 1 Cookie | Calories: 131kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 98mg | Potassium: 58mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1243IU | Vitamin C: 0.4mg | Calcium: 23mg | Iron: 1mg