Carrot Cake Cookies

Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream the unsalted butter, light brown sugar, and granulated sugar until smooth and creamy. Add in the egg, vegetable oil, and vanilla extract and mix until combined and smooth. Stir in the finely grated carrots.
Add half of the flour mixture into the carrot mixture and mix on low speed until mostly combined. Pour in the milk and mix until mostly combined. Then, add the remaining flour mixture and mix until the ingredients are well combined. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
Portion the cookie dough using a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pans, allowing room for spreading. Bake the cookies for approximately 12 to 13 minutes until the cookies are puffed up. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.

First, make the brown butter. You can make the brown butter ahead of time. Add the unsalted butter to a small saucepan and place over medium-low heat. Cook, stirring frequently, until the butter is melted. Continue to cook the butter, stirring regularly, until the butter starts to foam. At this point, the milk solids in the butter will start to turn a golden brown color. Stir the butter constantly so the milk solids do not burn. Once your achieve a golden brown color (which will happen quickly), remove the saucepan from the heat and pour the brown butter into a heat-safe bowl immediately.
Cool the melted brown butter to room temperature, then, cover and chill the butter in the refrigerator until it solidifies. Bring the brown butter to room temperature before making the buttercream frosting.
To make the brown butter cream cheese frosting, in the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream together the softened brown butter and cream cheese for about 5 minutes until smooth and creamy.
Add in the powdered sugar, vanilla extract, heavy cream, and salt. Mix the frosting 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.

Fill a piping bag with the tip cut off with the brown butter cream cheese frosting. Pipe the frosting onto the cooled carrot cookies and spread with an offset spatula. Decorate the cookies with chopped pecans, if desired.

Store the cookies in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

**Recipe updated March 2025**

To make the original version of the recipe, add a total of 2 eggs and omit the vegetable oil and milk from the cookie dough.