Carrot Cake Cookies
These delicious carrot cake cookies are topped with a light and fluffy cream cheese frosting for the ultimate Easter treat. These super soft cookies are wonderfully sweet and easy to make with staple pantry ingredients.
Servings: 24 cookies
Ingredients
- 1 cup butter softened, salted or unsalted
- ¾ cup white granulated sugar
- ¾ cup light brown sugar packed
- 2 eggs size large
- 1 tablespoon vanilla extract
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon ground
- ¼ teaspoon salt
- 2 cups carrots grated, about 4 carrots
Frosting
- 1 cup butter softened, unsalted
- 16 ounces cream cheese softened
- 1 tablespoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat oven to 350°F.
- Combine butter and sugars in a medium mixing bowl. Mixture will be dry. Scrape sides and combine until creamy.
- Add eggs and vanilla until just combined.
- Add flour, baking soda, cinnamon and salt until combined.
- Add carrots.
- Drop onto cookie sheet using a cookie scoop or tablespoon. Bake 19-20 minutes. Allow to cool.
Frosting
- In a mixer or large mixing bowl, beat butter and cream cheese on high until light in color (about 5 minutes).
- Beat in vanilla. Gradually beat in powdered sugar on low.
- Beat mixture on high until light and fluffy in texture (about 3 minutes).
Video
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Notes
- Optional: nuts and raisins
- Always bake your cookies in a pre-heated oven.
- Use parchment or a silicone baking mat to prevent sticking.
- Don’t overbake cookies. Watch bake time closely to keep cookies soft.
- Let the cookies fully cool before frosting them.
- This recipe is great for gifting or exchanging with friends.
Nutrition
Calories: 350kcal | Carbohydrates: 35g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 75mg | Sodium: 281mg | Potassium: 93mg | Fiber: 1g | Sugar: 24g | Vitamin A: 2528IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg