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Flavorful carrot cake cookies with cream cheese frosting and spice

Carrot Cake Cookies

A soft, spiced cookie reminiscent of homemade carrot cake, these Carrot Cake Cookies are moist with a tender crumb and topped with easy cream cheese frosting.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 2 large carrots, peeled and finely grated About 160g wet
  • 2 cups all-purpose flour 280g
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup unsalted butter 115g, softened
  • 2/3 cup light brown sugar 135g, packed lightly
  • 1 large egg
  • 1/2 cup real maple syrup 120ml
  • 1 teaspoon pure vanilla extract
  • 1/4 cup chopped pecans, walnuts, or pistachios optional
  • 1/8 cup raisins, finely chopped optional
  • 1/2 cup dessicated coconut for rolling, optional
For the frosting
  • 4 oz block full-fat cream cheese, softened to room temperature
  • 1/4 cup unsalted butter, softened to room temperature
  • 2 cups powdered sugar, sifted or more
  • 1/2 teaspoon pure vanilla extract for frosting
  • Pinch salt for frosting

Method
 

Preparation
  1. Spread the freshly grated carrots in a single layer on a clean kitchen towel. Press gently with another towel or paper towel to remove obvious surface moisture.
Making the dough
  1. Cream unsalted butter and light brown sugar until light and fluffy, about 2–3 minutes. Beat in the egg, maple syrup, and vanilla until combined.
  2. Whisk together the flour, baking soda, salt, and spices, then fold the dry mix into the wet mixture until just incorporated.
  3. Fold in the grated carrots and any optional nuts or raisins. Chill the dough briefly if it feels too soft.
Baking the cookies
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
  2. Scoop tablespoon-sized portions and space them at least 2 inches apart. Bake for 10–12 minutes.
  3. Cool the cookies completely on a wire rack before frosting.
Frosting
  1. Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt, beating until spreadable.
  2. Pipe or spread a thin layer of frosting onto each cooled cookie.
Serving
  1. Arrange on a platter and serve at cool room temperature.

Notes

Cookies can be stored in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.