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5
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7
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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.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Cookies
Cuisine:
American
Servings:
24
cookies
Author:
Julie Blanner
Ingredients
1
cup
butter
softened, salted or unsalted
¾
cup
white granulated sugar
¾
cup
brown sugar
packed
2
eggs
size large
1
tablespoon
vanilla extract
2½
cups
all purpose flour
1
teaspoon
baking soda
2
teaspoons
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
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
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:
350
kcal
|
Carbohydrates:
35
g
|
Protein:
3
g
|
Fat:
22
g
|
Saturated Fat:
14
g
|
Cholesterol:
75
mg
|
Sodium:
281
mg
|
Potassium:
93
mg
|
Fiber:
1
g
|
Sugar:
24
g
|
Vitamin A:
2528
IU
|
Vitamin C:
1
mg
|
Calcium:
38
mg
|
Iron:
1
mg