Soft and Spiced Carrot Cake Cookies with Cream Cheese Frosting

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Soft and Spiced Carrot Cake Cookies with Cream Cheese Frosting

These Carrot Cake Cookies are everything you love about classic carrot cake, transformed into soft, chewy, and flavor-packed cookies. Each bite is infused with the warm spices of cinnamon, nutmeg, and ginger, combined with finely shredded carrots for natural sweetness and moisture. A luscious cream cheese frosting adds the perfect creamy contrast, making these cookies irresistible. Whether you’re baking for a special occasion or simply treating yourself, these cookies are sure to impress!

Yield: 24 cookies

Prep Time: 20 minutes

Cook Time: 10-12 minutes

Total Time: 35 minutes

Ingredients

For the Cookies:

  • 1 ½ cups all-purpose flour (for a tender texture)
  • 1 teaspoon baking soda (helps cookies rise)
  • ½ teaspoon baking powder (adds lightness)
  • ½ teaspoon salt (balances the sweetness)
  • 1 ½ teaspoons ground cinnamon (adds warmth)
  • ¼ teaspoon ground nutmeg (for depth of flavor)
  • ¼ teaspoon ground ginger (a touch of spice)
  • ½ cup unsalted butter, softened (adds richness)
  • ½ cup granulated sugar (for sweetness and structure)
  • ½ cup packed brown sugar (adds moisture and caramel notes)
  • 1 large egg (binds ingredients together)
  • 1 teaspoon pure vanilla extract (enhances flavor)
  • 1 cup finely shredded carrots (about 1 medium carrot, adds moisture and sweetness)
  • ½ cup chopped walnuts or pecans (optional, for crunch)
  • ¼ cup raisins or shredded coconut (optional, for extra texture and flavor)

For the Cream Cheese Frosting:

  • 4 ounces cream cheese, softened (creates a creamy texture)
  • ¼ cup unsalted butter, softened (adds richness)
  • 1 cup powdered sugar, sifted (for a smooth frosting)
  • ½ teaspoon pure vanilla extract (for a hint of sweetness)
  • Pinch of salt (balances the flavors)

Instructions

Step 1: Prepare for Baking

  1. Preheat your oven to 350°F (175°C).
  2. Line two baking sheets with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.

Step 2: Mix the Dry Ingredients

  1. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  2. Set aside—this step ensures even distribution of flavors and leavening agents.

Step 3: Cream the Butter and Sugars

  1. In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  2. Add the egg and vanilla extract, then continue beating until fully combined and smooth.

Step 4: Combine Wet and Dry Ingredients

  1. Gradually add the dry ingredients to the wet mixture, stirring on low speed until just combined—avoid overmixing to keep the cookies tender.
  2. Fold in the shredded carrots, along with the nuts, raisins, or coconut (if using), ensuring they are evenly distributed.

Step 5: Shape and Bake

  1. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Gently press down on each dough ball slightly, as these cookies do not spread much.
  3. Bake for 10-12 minutes, or until the edges turn lightly golden and the centers are set.
  4. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Step 6: Prepare the Cream Cheese Frosting

  1. In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, followed by the vanilla extract and a pinch of salt.
  3. Continue beating until the frosting is light and fluffy.

Step 7: Frost and Serve

  1. Once the cookies are completely cool, spread or pipe the frosting onto each cookie.
  2. For an extra touch, sprinkle with ground cinnamon or chopped nuts.
  3. Enjoy these cookies immediately, or store them for later!

Tips for the Best Carrot Cake Cookies

  • Use finely shredded carrots – The smaller the shreds, the better they blend into the dough, ensuring a soft, moist texture.
  • Chill the dough (optional) – For thicker cookies, refrigerate the dough for 30 minutes before baking.
  • Customize your add-ins – Swap raisins for dried cranberries, add white chocolate chips, or mix in toasted coconut for extra flavor.
  • Let the frosting set – For a firmer frosting, refrigerate the cookies for 15 minutes after frosting.

Storage and Make-Ahead Tips

  • Room Temperature: Store unfrosted cookies in an airtight container for up to 3 days.
  • Refrigerated: Frosted cookies should be kept in the fridge for up to 5 days—let them come to room temperature before serving.
  • Freezing:
    • Unfrosted cookies can be frozen for up to 3 months; thaw before adding frosting.
    • Frosted cookies should be flash-frozen first (on a tray), then stored in layers with parchment paper in an airtight container.

Nutritional Information (Per Cookie, Makes 24)

  • Calories: ~150
  • Protein: ~2g
  • Carbohydrates: ~20g
  • Fat: ~8g

Why You’ll Love These Cookies

  • Perfectly spiced with cinnamon, nutmeg, and ginger.
  • Soft and chewy with a delicate crumb.
  • Rich and creamy cream cheese frosting adds indulgence.
  • Great for holidays, parties, or everyday treats.

Make a batch of these Carrot Cake Cookies and share the joy of homemade goodness with family and friends!

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