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Carrot Cake Cookies with Cream Cheese Frosting

Savor the delicious combination of carrot cake and cookies with this recipe that will not disappoint. To sate your sweet need, these bite-sized carrot cake cookies with cream cheese frosting are ideal. Tackling a rich cream cheese frosting, these cookies elevate their already exquisite taste to a whole other level. They are brimming with warm tastes of carrots, nutmeg, and cinnamon.

Tasting Notes

Expect a symphony of flavors in every bite – the soft, chewy texture of the cookie complemented by the sweet and tangy cream cheese frosting. The addition of grated carrots adds a hint of earthiness, making these cookies a delightful blend of sweetness and warmth.

Ingredients

For the Cookies:

  • 1 cup grated carrots
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Kitchen Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Grater
  • Baking sheets
  • Parchment paper
  • Cookie scoop or spoon
  • Wire rack

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Add the egg and vanilla extract, beating until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  6. Fold in the grated carrots until evenly distributed throughout the dough.
  7. Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
  8. Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Frosting:

  1. In a bowl, beat together the softened cream cheese and butter until smooth.
  2. Add powdered sugar and vanilla extract, continuing to beat until creamy.
  3. Once the cookies are completely cooled, spread a generous dollop of cream cheese frosting on top of each cookie.

Pro Tips

  • Make sure the butter and cream cheese are softened to room temperature for a smoother cookie dough and frosting.
  • Grate the carrots finely for a more even distribution of flavor and texture in the cookies.

Variations

  • Add chopped nuts or raisins to the cookie dough for added texture and flavor.
  • Sprinkle shredded coconut on top of the cream cheese frosting for a tropical twist.

FAQs

Can I make the cookie dough ahead of time and refrigerate it?

Yes, you can refrigerate the cookie dough for up to 24 hours before baking. Just make sure to bring it to room temperature before baking for the best results.

How should I store these cookies?

Store the cookies in an airtight container in the refrigerator for up to a week. Bring them to room temperature before serving.

Yield: 24 cookies

Carrot Cake Cookies with Cream Cheese Frosting

carrot cake cookies
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients

For the Cookies:

  • 1 cup grated carrots
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Add the egg and vanilla extract, beating until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
  6. Fold in the grated carrots until evenly distributed throughout the dough.
  7. Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
  8. Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

For the Cream Cheese Frosting:

  1. In a bowl, beat together the softened cream cheese and butter until smooth.
  2. Add powdered sugar and vanilla extract, continuing to beat until creamy.
  3. Once the cookies are completely cooled, spread a generous dollop of cream cheese frosting on top of each cookie.

Nutrition Information:

Yield:

24 cookies

Amount Per Serving: Calories: 180Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gCholesterol: 35mgSodium: 90mgCarbohydrates: 21gFiber: 0.5gSugar: 14gProtein: 2g
Carrot Cake Cookies with Cream Cheese Frosting

Written by Patricia M

Welcome to "My Cooking Recipes," a culinary treasure trove where passion for food meets the warmth of home cooking. I'm a wife, mom, and grandma who has spent a lifetime in the kitchen, weaving love into every dish. This website is my canvas, showcasing not only my personal creations but also handpicked recipes from across the web. Here, you'll find a blend of traditional family favorites and innovative culinary experiments, all designed to inspire and delight.

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