Carrot Cake Cookies Recipe
Each bite of this Carrot Cake Cookies Recipe taste moist and delicious. From the soft and chewy cookie to the rich cream cheese frosting, they are a must try.
Servings: 24
Calories: 300kcal
Ingredients
For the Cookies:
- 1 cup Salted Butter softened at room temperature
- 3/4 cup Brown Sugar
- 3/4 cup Granulated Sugar
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 2 1/2 cup All Purpose Flour
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1.5 cups Finely Grated Carrots approximately 4 carrots
For the Cream Cheese Frosting:
- 1 pkg Cream Cheese 8 oz
- 1/4 cup Butter softened at room temperature
- 4 cups Confectioners Sugar shifted
- 1 teaspoon Vanilla Extract
- Chopped Walnuts optional
Instructions
- Preheat the oven to 350 degrees F.
- In a medium size bowl whisk together the flour, baking soda, salt and cinnamon. Then set aside.
- In a large mixing bowl, beat together the butter with the brown sugar and granulated sugar with a stand up mixer or hand held mixer until light and fluffy. Then add in the eggs, vanilla and grated carrots. Mix until combined.
- Stir the dry ingredients into the wet ingredients. Gently mix them in by hand and stir until combined. Be careful not to over mix.
- Use a large cookie scoop to drop the cookie dough onto baking sheets 2-3 inches apart. Bake for 10-12 minutes until the edges begin to brown.
- Allow the cookies to set on the baking sheet then transfer them to a wire rack to cool completely.
- While the cookies are cooling, prepare the cream cheese frosting. Beat together the cream cheese and butter until smooth. Gradually add in the confectioner’s sugar 1 cup at a time and mix in between each cup until the frosting is the thickness that you desire. Stir in the vanilla extract.
- Once the cookies are cooled, frosting the cookies with the cream cheese frosting.
- Top with the chopped walnuts (optional) and enjoy!
Notes
Make sure that all the ingredients are at room temperature before making this recipe to make sure that they combine well. Use fresh carrots for this recipe (not pre-shredded) as the pre-shredded are dried out and will not add enough moisture to your cookies.
Refrigerate the leftover cookies in an airtight container for up to 5 days.
Refrigerate the leftover cookies in an airtight container for up to 5 days.
Nutrition
Calories: 300kcal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 183mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 33g | Vitamin A: 443IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 1mg
