Carrot Cake Cookies with Cream Cheese Frosting Recipe

Ingredients

Cookies

• 1 cup butter softened to room temperature
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup shredded carrots (freshly grated)
• 2 cups quick oats
• 1 cup finely chopped pecans

Cream Cheese Frosting

• 4 oz. cream cheese at room temperature
• 4 tablespoons butter at room temperature
• 1 teaspoon vanilla extract
• 2 1/2 cups powdered sugar
• Milk as needed (about 1-2 tablespoons)

Instructions

1. Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or a nonstick baking mat to prevent sticking.
2. Using a stand or handheld mixer, cream the softened butter, brown sugar, and granulated sugar together on medium speed until the mixture is light and creamy. Add the eggs one at a time, beating just until incorporated after each addition, then mix in vanilla extract. Scrape down the sides as needed.
3. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves thoroughly to ensure even distribution of spices and leavening.
4. With the mixer running on low speed, slowly add the dry ingredients to the creamed wet ingredients. The dough will become very thick, so finish mixing by hand if needed.
5. Gently fold in the freshly grated carrots, quick oats, and chopped pecans by hand until just combined to maintain the dough’s texture.
6. Scoop the dough using a 1 ½ inch or tablespoon cookie scoop and roll into balls. Place them on the prepared baking sheet spaced about 2 inches apart. Slightly flatten the tops of each cookie to promote even baking.
7. Bake the cookies for 12 minutes or until they are lightly golden around the edges, taking care not to overcook so they remain soft. Allow cookies to cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
8. Beat together the room temperature butter, cream cheese, and vanilla extract until light and fluffy, about 2-3 minutes, scraping down the bowl as needed. Add the powdered sugar on low speed until combined, then increase to medium-high and beat until thick and creamy, about 1-2 minutes. Add milk one tablespoon at a time to reach the desired consistency.
9. Once the cookies are completely cooled, spread the cream cheese frosting on top and garnish with additional chopped pecans if desired.

Notes

• Do NOT microwave butter or cream cheese to soften; let them sit at room temperature to avoid runny frosting or overly soft cookies.
• Use freshly grated carrots with the small holes on a box grater for fine texture and moisture balance; pre-packaged matchstick carrots are too thick.
• If old-fashioned rolled oats are used instead of quick oats, pulse them in a food processor 4-6 times to achieve the right consistency.
• Cookies can be frozen frosted or unfrosted; freeze individually on a baking sheet before wrapping to prevent sticking.
• Let frozen cookies thaw at room temperature for 15-20 minutes before serving for best texture and taste.