Description
Sweet and spiced carrot cake cookies deliver homemade comfort with crisp edges and tender centers. Nutmeg, cinnamon, and cream cheese frosting create irresistible bakery-style treats you’ll savor with morning coffee or afternoon tea.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1 cup grated carrots
- 1 large egg
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
Dry Ingredients:
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
Frosting and Extras:
- 8 ounces (226 grams) cream cheese
- 1/4 cup unsalted butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- Caramel sauce
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven by heating to 350°F and line a baking sheet with parchment paper for easy cookie removal.
- Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl, whisking thoroughly to distribute spices evenly.
- Using an electric mixer, cream butter with brown and granulated sugars until light and fluffy, approximately 2-3 minutes.
- Incorporate egg and vanilla extract into the butter-sugar mixture, blending until smooth and well integrated.
- Slowly fold dry ingredients into wet ingredients, mixing gently to avoid overmixing and maintaining a slightly lumpy texture.
- Delicately fold grated carrots and chopped pecans into the dough, ensuring even distribution throughout the mixture.
- Scoop cookie dough onto prepared baking sheet, spacing dollops 2 inches apart and gently flattening with a spoon.
- Bake for 10-12 minutes until edges turn golden brown and centers appear set, allowing cookies to rest on the sheet briefly after removing from oven.
- Prepare frosting by beating cream cheese and butter until smooth, gradually adding powdered sugar and vanilla extract to create a creamy consistency.
- Once cookies have completely cooled, generously spread frosting across the surface of each cookie.
- Enhance presentation by drizzling caramel sauce and sprinkling additional chopped pecans on top of frosted cookies.
- Serve and savor these delectable carrot cake cookies, perfect for sharing or enjoying as a personal indulgence.
Notes
- Swap out butter for coconut oil to make these cookies dairy-free and add a subtle tropical flavor.
- Replace pecans with sunflower seeds for a nut-free version that’s safe for those with allergies.
- Reduce sugar by using monk fruit sweetener or applesauce to create a lower-calorie treat that’s still deliciously moist.
- Grate carrots finely to ensure they blend seamlessly into the cookie dough, creating a more uniform texture and consistent flavor in every bite.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg