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Soft and Spiced Carrot Cake Cookies with Cream Cheese Frosting

Stack of soft carrot cake cookies recipe treats topped with thick white cream cheese frosting, one cookie is bitten.
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Make these soft carrot cake cookies that taste just like your favorite slice of carrot cake. They are packed with spice and topped with a simple cream cheese frosting.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups finely grated carrots (about 3 medium carrots)
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Frosting: 4 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until combined.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the grated carrots and chopped nuts, if using.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These are soft carrot cake cookies, so they will spread slightly.
  7. Bake for 10 to 12 minutes, or until the edges are set and the centers look soft. You want them slightly underdone for a moist carrot cookie.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually beat in the powdered sugar until fully incorporated. Mix in the vanilla extract.
  10. Once the cookies are completely cool, spread or pipe the cream cheese frosting onto each cookie.

Notes

  • Use finely grated carrots for the best texture; avoid shredding them too coarsely.
  • For a more intense flavor, you can use 1/4 cup of raisins along with the nuts.
  • If your dough seems too soft, chill it for 15 minutes before scooping.
  • To make these low salt, reduce the added salt to 1/4 teaspoon.

Nutrition

Find it online: https://www.purecookingjoy.com/carrot-cake-cookies-recipe/

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