Carrot Cake Cookies With Cream Cheese Frosting
Soft, spiced carrot cake cookies topped with tangy cream cheese frosting—an easy, delicious homemade dessert recipe perfect for any sweet treat craving!
Ingredients
- 1 cup unsalted butter 2 sticks, softened
- 1.5 cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1.5 cups grated carrots about 2–3 medium carrots
- 0.5 cup chopped walnuts optional
- 4 ounces cream cheese softened
- 0.25 cup unsalted butter softened (for frosting)
- 1.5 cups powdered sugar sifted, adjust to taste
- 0.5 teaspoon vanilla extract for frosting
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Beat the softened unsalted butter and granulated sugar in a large bowl until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, stirring until just combined.
- Gently fold in the grated carrots and chopped walnuts until evenly distributed.
- Drop rounded tablespoons of dough onto prepared sheets and bake for 12–15 minutes until edges are set.
- Beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until spreadable.
- Allow cookies to cool completely before spreading or piping frosting on top.
Notes
Store frosted cookies in the refrigerator up to 4 days; freeze unfrosted cookies for up to 3 months and frost after thawing.
Nutrition
Calories: 180kcal
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