Carrot Cake Cookies Topped with Cream Cheese Frosting Recipe
Deliciously soft and moist carrot cake cookies topped with a rich and creamy cream cheese frosting, these cookies are perfect for any occasion.
Rate This Yum
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour sifted
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 0.5 cup unsalted butter softened
- 0.75 cup light brown sugar packed
- 0.25 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1.5 cups grated carrots about 3 medium carrots
- 0.5 cup walnuts chopped
- 0.5 cup raisins
- 8 oz cream cheese softened
- 0.25 cup unsalted butter softened, for frosting
- 1.5 cups powdered sugar sifted, for frosting
- 1 tsp vanilla extract for frosting
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat the butter and sugars together until creamy. Add vanilla and egg, and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Stir in carrots, walnuts, and raisins.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and lightly golden. Transfer to a wire rack to cool completely.
- For the frosting: Beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, and beat until fluffy.
- Spread the cream cheese frosting over the cooled cookies and serve.
Notes
Store cookies in an airtight container in the refrigerator for up to 5 days.