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Carrot Cake Cookies

Carrot Cake Cookies Recipe

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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 18 servings
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter, melted
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup finely grated carrot
  • 1/2 cup chopped pecans or walnuts
  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Method
 

  1. Stir together the melted butter, brown sugar, egg, and vanilla until smooth. Add the flour, baking soda, salt, cinnamon, and nutmeg, then fold in the grated carrot and nuts just until combined.
  2. Preheat the oven to 350°F (175°C). Scoop heaping tablespoon mounds onto parchment-lined baking sheets, spacing them 2 inches apart. Bake for 12 to 14 minutes until edges are golden, then cool on the pan for 5 minutes before moving to a rack to cool completely.
  3. Beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla, and beat until creamy and spreadable.
  4. Spread a layer of frosting over each completely cooled cookie. Top with extra toasted nuts if you like, then serve.

Notes

Make sure the cookies are totally cool before you frost them, or the frosting will melt and slide off. These soften up a bit after a day in the fridge, so they're great for making ahead.