Description
Delicious carrot cake cookies topped with creamy frosting and chopped pecans.
Ingredients
Scale
- 6 tablespoons unsalted butter, softened
- ⅓ cup brown sugar, lightly packed
- ¼ cup cane sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 ¼ cups finely grated carrots (about 2 medium carrots)
- 2 ounces cream cheese
- 1 tablespoon unsalted butter
- ¾ cup powdered sugar (85g)
- 1 teaspoon milk of choice
- ½ teaspoon pure vanilla extract
- ¼ cup chopped pecans
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or lightly mist with cooking spray; set aside.
- In a mixing bowl, cream together the butter, brown sugar, and sugar. Add the egg and vanilla; stir together.
- Add the flour, cinnamon, baking soda, salt, ginger, and allspice. Stir until well combined. Then fold in the grated carrots.
- Using a cookie scoop, scoop out the dough into 12 even mounds onto the two prepared baking sheets, 6 cookies per sheet. Gently press the cookie mounds down slightly to flatten them into a cookie shape.
- Bake until the bottoms are lightly browned and the centers are set, 9-12 minutes.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
- To make the frosting: To a medium bowl, add the softened cream cheese and butter. Mix together until smooth. Add the powdered sugar, milk, and vanilla. Stir until smooth. If the frosting is too dry, add the additional ½ teaspoon of milk. If the frosting is too thin, add 1 tablespoon of powdered sugar at a time until desired consistency is reached.
- Frost each cooled cookie and sprinkle the chopped pecans over top.
- Store in an airtight container on the counter for up to 4 days, in the fridge for up to 6 days, or freeze for up to 3 months.
Notes
- For best results, use fresh spices.
- Make sure the cream cheese is softened for easy mixing.
- If you prefer, you can substitute walnuts for pecans.
- This recipe can be doubled for larger batches.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg