Description
Enjoy these soft and chewy Carrot Cake Cookies, infused with warm spices and fresh carrots. Perfect for any occasion, they can be enhanced with a drizzle of cream cheese frosting for an extra touch of sweetness!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or currants (optional)
- 1/2 cup shredded coconut (optional)
- 1/2 cup cream cheese frosting (for drizzling, optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the grated carrots, crushed pineapple, and any optional ingredients like nuts, raisins, or coconut using a spatula.
- Using a cookie scoop or two tablespoons, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers look set.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- If desired, drizzle the cooled cookies with cream cheese frosting. To make your own frosting, beat together 4 oz of softened cream cheese, 1/4 cup of softened butter, 1 cup of powdered sugar, and a splash of vanilla extract until smooth.
- Place the frosting in a piping bag or a zip-top bag with a corner snipped off, and drizzle over the cooled cookies in a zigzag pattern.
- Serve the cookies immediately, or store them in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies for up to three months, layered with parchment paper to prevent sticking.
Notes
- Feel free to customize the cookies by adding your favorite mix-ins such as chocolate chips or dried fruits.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes