Description
Delicious, moist carrot cake cookies packed with warm spices and optional cream cheese frosting.
Ingredients
Scale
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chopped pineapple (optional)
- 4 oz cream cheese (for frosting)
- 2 tbsp butter (for frosting)
- 1 cup powdered sugar (for frosting)
- Splash of vanilla (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and brown sugar until light and fluffy. Beat in the egg and vanilla until smooth.
- Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet mixture until combined.
- Fold in the grated carrots, nuts, and raisins (if using). Don’t overwork the dough.
- Scoop heaping tablespoons of dough onto the baking sheet, leaving about 2 inches between each cookie.
- Bake for 10–12 minutes or until the edges look set but the centers still feel slightly soft.
- Remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring to a rack.
- If frosting, beat cream cheese and butter until smooth, add powdered sugar and vanilla, then spread on cooled cookies.
Notes
Store in an airtight container at room temperature for 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg