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Soft & Chewy Carrot Cake Cookies with Easy Cream Cheese Frosting

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These soft and chewy carrot cake cookies are the answer to every carrot cake craving, minus the stress of a layered cake. They come together in under 30 minutes and are topped with a silky cream cheese frosting.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) finely grated carrots
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ⅓ cup (40g) raisins (optional)
  • 4 oz (113g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Grate the carrots: Wash and peel 2-3 medium carrots. Use the smallest holes on your box grater to get a fine, almost fluffy texture. You want about 1 ½ cups (150g). Do not squeeze out the moisture.
  3. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  4. Mix the wet ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, and whisk until fully combined and glossy.
  5. Combine wet and dry: Pour the dry ingredients into the wet mixture. Fold together with a rubber spatula until just combined. A few streaks of flour are okay.
  6. Add the mix-ins: Gently fold in the grated carrots, and the walnuts and raisins if using. The dough will be soft and a little sticky.
  7. Scoop the cookies: Use a 1.5-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes: Bake one sheet at a time on the middle rack. The cookies are done when the edges are set and lightly golden, but the centers still look slightly soft and puffy.
  9. Cool on the baking sheet: Let the cookies rest on the hot baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
  10. Make the frosting: Beat the softened cream cheese and butter together in a medium bowl until smooth and creamy, about 2 minutes. Add the powdered sugar, vanilla, and salt. Beat on low speed until combined, then increase to medium-high and beat for another 2 minutes until light and fluffy.
  11. Frost the cookies: Once the cookies are completely cool, spread or pipe a generous dollop of cream cheese frosting onto each one.

Notes

Grate carrots finely for best texture. Do not overmix dough. Let cookies cool completely before frosting. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use a flax egg and vegan butter/cream cheese.

Nutrition

Keywords: carrot cake cookies, cream cheese frosting, soft cookies, chewy cookies, Easter cookies, spring desserts

Find it online: https://larameals.com/soft-and-chewy-carrot-cake-cookies-with-easy-cream-cheese-frosting/