Description
Soft and spiced carrot cake cookies made with fresh carrots, warm cinnamon, and a creamy topping. An easy homemade cookie inspired by classic carrot cake flavors.
Ingredients
1½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup unsalted butter, softened
¾ cup brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup finely shredded carrots
½ cup chopped walnuts (optional)
4 ounces cream cheese (for topping)
2 tablespoons butter (for topping)
1 cup powdered sugar (for topping)
½ teaspoon vanilla extract (for topping)
Instructions
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
3. Beat butter, brown sugar, and granulated sugar until creamy and fluffy.
4. Add egg and vanilla extract and mix until smooth.
5. Gradually mix dry ingredients into the wet mixture until a soft dough forms.
6. Fold in shredded carrots and optional walnuts.
7. Scoop tablespoon-sized dough portions onto baking sheets leaving space between cookies.
8. Bake for 12–15 minutes until edges are lightly golden.
9. Allow cookies to cool on a rack.
10. Mix cream cheese, butter, powdered sugar, and vanilla until smooth and spread on cooled cookies if desired.
Notes
Use freshly grated carrots for the best flavor and moisture.
Do not overmix the dough to keep the cookies soft.
You can replace walnuts with raisins or shredded coconut.
If frosting is used, store cookies in the refrigerator.
Cookies can be frozen for up to 3 months without frosting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg