Soft Carrot Cake Cookies (Print Version)
Soft, spiced cookies loaded with fresh carrots and warm spices, topped with creamy frosting.
# What You Need:
→ Cookie Dough
01 - 1 cup unsalted butter, softened
02 - ¾ cup light brown sugar, packed
03 - ¼ cup granulated sugar
04 - 2 large eggs, room temperature
05 - 2 tsp pure vanilla extract
06 - 2 cups all-purpose flour
07 - 1 tsp baking powder
08 - ½ tsp baking soda
09 - ½ tsp salt
10 - 1½ tsp ground cinnamon
11 - ¼ tsp ground nutmeg
12 - 2 cups finely grated carrots
13 - ½ cup finely chopped walnuts or pecans
→ Cream Cheese Frosting
14 - 6 oz full-fat cream cheese, softened
15 - 4 tbsp unsalted butter, softened
16 - 2 cups powdered sugar, sifted
17 - 1 tsp pure vanilla extract
18 - Pinch of salt
# How To Make:
01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
03 - Beat in eggs one at a time, then add vanilla extract, mixing until combined.
04 - In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
05 - Gradually add dry ingredients to wet, mixing just until combined.
06 - Fold in grated carrots and nuts until evenly distributed.
07 - Scoop 3-tablespoon-sized mounds of dough onto prepared baking sheets, spacing at least 2 inches apart.
08 - Bake for 12–14 minutes, or until edges are golden and centers are set. Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, followed by vanilla and salt, beating until fluffy.
10 - Once cookies are completely cool, generously frost each with cream cheese frosting. Garnish with chopped nuts if desired.
# Expert Tips:
01 -
- They capture everything we love about carrot cake but in cookie form, no fork required
- The texture is impossibly soft and cakey with those beautifully crisp edges
- That thick cloud of cream cheese frosting on top is basically mandatory
02 -
- The cookies must be completely cool before frosting or it will melt right off and create a sticky mess
- Finely grated carrots are non-negotiable, big pieces create weird textures and prevent proper baking
- Room temperature ingredients for both the dough and frosting make the difference between good and exceptional
03 -
- Use the large holes on your box grater rather than a microplane for the perfect carrot texture
- Press the dough mounds down slightly with the back of a spoon for uniform cookies that bake evenly