Carrot Cake Cookies With Cream Cheese Frosting
These Carrot Cake Cookies With Cream Cheese Frosting combine soft, chewy cookies loaded with grated carrots and warm spices, topped with a silky cream cheese icing for an easy homemade dessert recipe perfect for holiday baking or everyday sweet treats.
Ingredients
- 2 cups all-purpose flour (or half whole wheat pastry flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar sifted
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for even baking and easy cleanup.
- Whisk flour, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl until well combined. Set aside.
- In a large bowl, whisk granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
- Gradually fold the dry mixture into the wet ingredients until just combined to keep cookies soft.
- Fold in the grated carrots until evenly distributed for moisture and flavor.
- Cover bowl and chill dough in the fridge for 15 minutes to improve texture and prevent spreading.
- Scoop dough by tablespoons onto prepared sheets, spacing 2 inches apart. Bake for 10–12 minutes, until edges are set.
- Cool cookies on wire rack. Beat cream cheese and butter until smooth, add powdered sugar, vanilla, and salt, then frost cooled cookies.
Notes
Dough can be frozen up to 3 months; baked cookies freeze well too. Thaw overnight in the fridge and frost before serving.
Nutrition
Calories: 160kcal
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