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Carrot Cookies with Cream Cheese Frosting

These soft and chewy carrot cookies, topped with velvety cream cheese frosting, offer the perfect blend of spices and sweetness, making them ideal for any occasion.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup all-purpose flour Use a good quality, all-purpose flour for the best results.
  • ½ tsp baking powder This helps give your cookies a nice lift.
  • ¼ tsp baking soda A pinch of baking soda ensures they stay soft.
  • ½ tsp ground cinnamon For that warm, spiced flavor that brings everything together.
  • ¼ tsp ground nutmeg Just a hint adds depth to the cookie’s flavor.
  • ¼ tsp ground ginger A wonderful spice that enhances the carrot flavor.
  • ¼ tsp salt To balance the sweetness.
  • ½ cup unsalted butter, softened Room temperature butter is crucial for creaming; it makes the cookies soft and chewy.
  • ½ cup granulated sugar Sweetness level.
  • ¼ cup brown sugar, packed For moisture and a delightful molasses flavor.
  • 1 large egg Binds everything together.
  • 1 tsp vanilla extract Because every good cookie needs vanilla!
  • 1 cup grated carrots Please use fresh carrots, as they offer moisture and flavor.
  • ½ cup chopped walnuts (optional) Gives a lovely crunch to each bite.
For the Frosting
  • 4 oz cream cheese, softened Ensures a smooth and creamy frosting.
  • ¼ cup unsalted butter, softened Adds richness to the frosting.
  • 2 cups powdered sugar For that perfect sweetness and fluffiness.
  • ½ tsp vanilla extract To flavor the frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
Mixing
  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 2-3 minutes with an electric mixer.
  2. Beat in the egg and vanilla extract until well combined—about 1 minute.
  3. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots and walnuts (if using).
Baking
  1. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 12-14 minutes, until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. In a medium bowl, beat the cream cheese and butter together until smooth—about 2 minutes.
  2. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
  3. Once the cookies are completely cool, spread a generous amount of frosting on each one.
  4. Refrigerate the frosted cookies for 30 minutes before serving for best results.

Notes

Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. For freezing, do so without frosting; they’ll last up to 3 months. Use room temperature butter for easier creaming. Don’t skip refrigerating the cookies after frosting; it makes a huge difference!