Carrot Cake Cookies

Carrot cake. Yum. Yes, please. With or without pecans – we will take it. What a classic spring and Easter time flavor. We got your go to Carrot Cake as well as the easiest, delicious Carrot Cake Cupcake recipe on deck already…but what if you want to change things up? What about…a cookie? 🤔🥕🍪

Well, well, well. Looks like C&C now has you covered for that, too! 😉

Plus, these are extra special because not only do they boast the perfectly soft and chewy bakery style carrot cake cookie base, it’s topped with the best not too sweet, not too heavy cream cheese frosting. We didn’t stop there…we sprinkled some toasted pecans to the top of each to really take the flavor profile to the heavens.

Show up to any celebration with these and you won’t be disappointed by all the praise you will receive.

Enjoy, babes! We know you will…. 😘

What You Need

For the Cookies:

• 1 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup dark-brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup shredded carrots
• 1/2 cup chopped pecans

For the Cream Cheese Frosting:

• 4 ounces cream cheese, full fat
• 4 ounces unsalted butter, softened
• 1/2 tsp vanilla extract
• 2 cups powdered sugar

Instructions

For the Cake:

1. Preheat your oven to 350 degrees.
2. In a medium bowl combine your flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl combine your sugars and butters until smooth and creamy.
4. Add your egg and vanilla extract.
5. Add your dry ingredients a little at a time and mix until combined.
6. Fold in your shredded carrot and chopped pecans.
7. Scoop 1 Tbsp size balls onto your parchment paper and separate 1-2 inches a part.
8. Bake for 10-12 minutes until just golden around the edges. Don’t overbake.
9. Transfer to a wire rack and let cool completely.

For the Frosting:

1. Combine your butter and cream cheese until smooth.
2. Add your vanilla.
3. Add in your powdered sugar in increments and mix until smooth and the consistency you want for piping/frosting.
4. We decided to pipe simple rosettes and then sprinkle with a bit of chopped pecans.

Enjoy!