Description
Soft, chewy carrot cake cookies packed with spice and fresh grated carrot, topped with smooth cream cheese frosting.
Ingredients
1/2 cup unsalted butter, room temperature or browned
1/2 cup brown sugar, packed
1/4 cup white sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
3/4 cup freshly grated carrots, blotted dry
1/2 cup rolled oats
1/2 cup chopped pecans or walnuts (optional)
Instructions
1. Preheat oven to 350°F and line baking sheets with parchment.
2. Whisk flour, baking soda, salt, and spices in a medium bowl.
3. In a large bowl, beat butter, brown sugar, and white sugar until fluffy.
4. Mix in the egg and vanilla extract.
5. Add dry mixture to wet ingredients and mix until combined.
6. Stir in grated carrots and rolled oats.
7. Fold in chopped nuts if using.
8. Chill dough for 20–30 minutes.
9. Scoop dough onto trays and bake 10–12 minutes.
10. Cool on trays, then frost when fully cooled.
Notes
Grate carrots by hand and blot them dry to avoid soggy cookies.
Do not overbake—cookies continue to set as they cool.
For make-ahead, freeze dough balls and bake as needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg