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Carrot Cake Cookies
Yield: 16 cookies
You will fall in love with these carrot cake cookies! The soft, chewy cookies are packed with finely grated carrots, and flavored with vanilla, cinnamon, and nutmeg and frosted with brown butter cream cheese frosting. This cookie recipe is the perfect dessert for springtime, Easter, or anytime!
Equipment
- Electric hand mixer or stand mixer
Ingredients
Carrot Cake Cookies
- ½ cup unsalted butter room temperature
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- 1 cup finely shredded carrots see tips section
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup raisins
Brown Butter Cream Cheese Frosting
- ½ cup unsalted butter browned, solid but softened (see blog post)
- 4 oz cream cheese room temperature
- 2 cups powdered sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 tsp heavy cream
Additional Ingredients
- ¼ cup chopped walnuts or pecans optional
Instructions
Carrot Cake Cookies
- Preheat oven to 350℉. Prepare baking sheet pans with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream unsalted butter, light brown sugar, and granulated sugar.
- Add in eggs and vanilla extract and mix until combined and smooth. Stir in finely shredded carrots.
- In a separate mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients. Mix on low speed until combined. Fold in raisins, if desired.
- Portion the cookie dough onto the prepared baking sheet pans with a large cookie scoop. Bake the cookies for approximately 13 minutes until puffed up and set.
- Remove the cookies from the oven and transfer to a wire rack to cool completely.
Brown Butter Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl with an electric hand mixer, cream together softened brown butter and cream cheese until smooth and creamy.
- Add in powdered sugar, salt, vanilla extract, and heavy cream. Mix on low speed until combined and then increase the speed to medium and whip for a minute or two. Scrape the sides and bottom of the bowl to ensure all the ingredients are well incorporated.
- Spread or pipe the frosting onto the cooled cookies. Add a sprinkle of chopped walnuts or pecans, if desired.
Notes
Carrot cake cookies can be stored in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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