Description
These Carrot Cake Cookies pack all the flavor of a homemade carrot cake into a soft, chewy cookie.
Ingredients
Scale
For the Cookies:
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup rolled oats
- ¾ cup finely grated carrots (about 1 large carrot)
- ½ cup chopped pecans (optional, but highly recommended!)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
Step 1: Make the Cookie Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In another bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Mix in the egg and vanilla extract until combined.
- Fold in grated carrots, oats, and pecans, then slowly add the dry ingredients until just combined.
Step 2: Bake the Cookies
- Scoop about 1 ½ tablespoons of dough per cookie onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Frosting & Assemble
- Beat together cream cheese, butter, powdered sugar, vanilla, and salt until smooth and fluffy.
- Once the cookies are completely cool, spread or pipe the frosting on top of each one.
- For extra fun, sandwich two cookies together for an indulgent treat!