Description
Soft, tender cookies bursting with shredded carrots and warm spices, then topped with creamy cream cheese frosting—everything you love about carrot cake in a handheld treat.
Ingredients
- 1¾ cups all‑purpose flour
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup shredded fresh carrots
- ½ cup chopped pecans or walnuts
- 4 Tbsp unsalted butter, softened (frosting)
- 4 oz cream cheese, room temp
- 1½ cups powdered sugar
- 1 tsp vanilla extract (frosting)
- ⅙ tsp salt (frosting)
Instructions
- Preheat oven to 350 °F. Line two baking sheets with parchment paper.
- Whisk together flour, baking soda, cinnamon, and salt.
- Cream butter and brown sugar until light. Beat in egg and vanilla until smooth.
- Mix in dry ingredients until just combined, then stir in carrots and nuts.
- Scoop 2‑Tbsp balls onto sheets about 2″ apart. Lightly flatten.
- Bake 13–16 min or until no longer glossy. Cool completely.
- For frosting, beat butter and cream cheese until smooth. Gradually mix in powdered sugar, vanilla, and salt until fluffy.
- Frost cooled cookies and optionally sprinkle with chopped nuts or cinnamon.
Notes
- Use freshly shredded carrots, not pre‑grated, for texture.
- Chill dough for firmer cookies and less spreading.
- Store in an airtight container up to 3 days or freeze plain cookies up to 2 months.
- Swap nuts or omit them; add oats or raisins if desired.