Carrot Cake Cookies
A delightful twist on classic carrot cake in cookie form, soft and chewy with a cream cheese frosting topping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup grated carrots
- 1 cup brown sugar
- 1/2 cup chopped nuts (e.g., walnuts or pecans)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- Cream cheese frosting for topping
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C).
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and brown sugar until smooth.
- Add Egg and Vanilla: Next, add in the egg and vanilla extract, mixing until well combined.
- Whisk Dry Ingredients: In a separate bowl, whisk together your flour, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in Carrots and Nuts: Gently fold in the grated carrots and chopped nuts.
- Scoop Cookie Dough: Drop spoonfuls of dough onto a lined baking sheet.
- Bake Cookies: Bake for about 10-12 minutes or until the edges are lightly golden.
- Cool and Frost: Allow your cookies to cool before topping with cream cheese frosting.
Notes
For extra flavor, consider toasting your nuts before adding them to the dough. Can substitute with whole wheat flour or leave out nuts for allergies.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://tashirecipez.com/carrot-cake-cookies/