Carrot Cake Cookies (Soft & Frosted)
Soft carrot cake cookies made with warm spices and fresh carrots, topped with creamy frosting—perfect for Easter or spring baking.
Ingredients
Cookies
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup carrots finely grated
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Frosting
- 4 ounces cream cheese softened
- 2 tablespoons butter softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars until light and fluffy.
- Add egg and vanilla, then mix in grated carrots.
- In a separate bowl, whisk together dry ingredients.
- Gradually mix dry ingredients into wet mixture.
- Scoop dough onto baking sheet.
- Bake for 10–12 minutes until edges are set.
- Cool completely before frosting.
- Beat frosting ingredients until smooth.
- Frost cookies and serve.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Notes
- Do not overbake for soft cookies
- Use finely grated carrots for best texture
- Store frosted cookies in refrigerator
Nutrition
Serving: 1cookieCalories: 138kcalCarbohydrates: 18gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 141mgPotassium: 43mgFiber: 0.4gSugar: 12gVitamin A: 1113IUVitamin C: 0.3mgCalcium: 20mgIron: 0.5mg
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