Carrot Cake Cookies Recipe

Name: Carrot Cake Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1 1/2 teaspoon cinnamon; 1/2 teaspoon freshly ground nutmeg; 1/2 teaspoon ginger; pinch of cloves; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 stick (1/2 cup) unsalted butter, softened; 1/3 cup packed dark brown sugar; 1/3 + 3 tablespoons cup granulated sugar; 1 large egg; 1/2 teaspoon vanilla; 1 cup finely grated carrots (2 medium or 4 small); 1 cup walnuts (3 ounces), chopped; 8 ounces cream cheese; 4 tablespoons unsalted butter; 1 1/2 cups powdered sugar; 1 teaspoon vanilla; 1 teaspoon cinnamon

Servings: persons

1 1/4 cups all-purpose flour
1 1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ginger
pinch of cloves
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup packed dark brown sugar
1/3 + 3 tablespoons cup granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup finely grated carrots (2 medium or 4 small)
1 cup walnuts (3 ounces), chopped
8 ounces cream cheese
4 tablespoons unsalted butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon

1
In a small bowl, whisk together flour, spices, baking soda and salt.
2
In the bowl of an electric mixer, beat butter, sugars, egg and vanilla until smooth and fluffy, about 2 minutes. Mix in carrots and walnuts on low speed. Add flour mixture and beat just until combined. Set dough in refrigerator to chill for 15-30 minutes.
3
Preheat oven to 375u00b0F. Line two baking sheets with Silpats or parchment paper.
4
Working with one baking sheet at a time, drop 1 1/2 Tablespoons of dough per cookie onto baking sheet about 2 inches apart. Bake each sheet separately, 13-15 minutes or until centers spring back to the touch. Cool on pan for 2 minutes, then transfer to a wire rack to cool completely.
5
To make the frosting, pulse cream cheese and butter in a food processor, scraping down sides with a spatula as needed, until smooth. Add powdered sugar and vanilla, and pulse until combined.
6
If making ahead, store cookies at room temperature and frosting in refrigerator. Frost cookies before serving.

1175

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1 1/2 teaspoon cinnamon, 1/2 teaspoon freshly ground nutmeg, 1/2 teaspoon ginger, and more.

Yes, Carrot Cake Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Cookies

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