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+ servings

Carrot Cake Cookies

This delectable carrot cake cookie brings all the flavors of a classic carrot cake in a portable and moist cookie with creamy frosting.
Prep Time 13 mins
Cook Time 33 mins
Total Time 46 mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 362 kcal

Ingredients
  

Cookies

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 cup salted sweet cream butter softened (2 sticks)
  • 3/4 cup light brown sugar tightly packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 1 cup pecans chopped
  • 2 1/4 cups whole carrots finely shredded (4 medium-large)

Frosting

  • 8 oz cream cheese softened
  • 1/2 cup salted sweet cream butter softened (1 stick)
  • 3 1/2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 cup pecans finely chopped
  • green and orange food coloring optional carrot decoration

Instructions
 

Cookies

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
  • Using a stand mixer, or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the butter for 1 to 1 1/2 minutes.
  • Add the granulated and brown sugars to the butter and continue to mix on medium-high for 1 more minute.
  • Lower the mixer speed to low, add the vanilla and 1 egg at a time, mixing well after each egg.
  • In a medium-sized mixing bowl, whisk together the all-purpose flour, spices, and baking soda.
  • Keeping the mixer speed on low, slowly add the flour mixture. Mix just until the ingredients are incorporated.
  • Keeping the mixer speed on low, add the finely shredded carrots and chopped pecans to the batter. Only mix until the carrots and pecans are well incorporated.
  • Using a 1 1/2 tablespoon cookie scoop, scoop the cookie batter onto the prepared cookie sheet, spacing the cookies 2 inches apart.
  • Bake for 10 to 12 minutes.
  • Allow the cookies to completely cool.

Frosting

  • Using either a stand mixer, or a medium-sized mixing bowl and a handheld mixer on medium-high speed, cream together the cream cheese and butter for 1 to 1 1/2 minutes.
  • Lower the mixer speed to low. Add the vanilla and powdered sugar. Keep the mixer speed on low, until the powdered sugar is incorporated.
  • Increase the mixer speed to medium-high and continue mixing for another 1 to 1/2 minutes, until the cream cheese frosting is smooth.
  • Using a small offset spatula or a silicone spatula, frost the tops of the cookies, smoothing as you go. Be sure to frost to the edges of the cookies.
  • Sprinkle the finely chopped pecans onto a plate. Either gently roll the edges of the cookies in the chopped pecans.
  • If you would like to decorate your cookies with piped carrot decorations, reserve 2 to 1/2 cups of frosting in 2 separate small mixing bowls. In the first bowl add green food coloring adjusted to however light or dark green you wish for the carrot tops. In the second bowl, add orange food coloring to however light or dark orange you wish for the carrot body. Spoon each color into 2 separate quart-size Ziploc bags with a small snip in one corner, or in 2 decorator bags with a small decorator’s tip. Using even light pressure, and a zig-zag pattern to form the body of the carrot using the orange icing. Using even light pressure, form the top of the carrot using the green icing. Repeat for each cookie.

Nutrition

Calories: 362kcalCarbohydrates: 41gProtein: 3gFat: 21gSaturated Fat: 10gTrans Fat: 1gCholesterol: 56mgSodium: 194mgPotassium: 120mgFiber: 2gSugar: 29gVitamin A: 2514IUVitamin C: 1mgCalcium: 34mgIron: 1mg