Description
Delicious carrot cake cookies topped with cream cheese frosting, combining homey flavors with bakery polish.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup fine shredded carrots
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup cream cheese frosting
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together the softened butter, granulated sugar, and brown sugar.
- Add in the egg and vanilla extract, mixing until fully integrated.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually mix the dry ingredients into the wet ingredients until combined.
- Fold in the shredded carrots until evenly distributed.
- Scoop dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool before topping with cream cheese frosting.
Notes
For optimal enjoyment, warm cookies in the microwave for 7–10 seconds before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg