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Carrot Cake Cookies
Carrot cake cookies are soft, chewy, and cakey, matching your favorite classic spiced dessert with a sweet and tangy cream cheese drizzle.
Prep Time
10 mins
Cook Time
10 mins
Cooling Time
30 mins
Total Time
50 mins
Servings: 18 cookies
Calories: 130 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 4 tablespoons unsalted butter at room temperature
- ½ cup packed light brown sugar
- ¼ cup unsweetened applesauce
- 1 egg at room temperature
- ½ teaspoon vanilla extract
- ½ cup carrots grated, from about 2 medium carrots
- ½ cup Chopped Pecans
Cream Cheese Drizzle
- 2 tablespoons cream cheese room temperature
- 1 tablespoons butter room temperature
- ½ cup powdered sugar
- 2 teaspoons milk plus more, as needed
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350˚F. Line a large baking sheet with parchment paper.
- Sift together the flour, cinnamon, ginger, nutmeg, salt and baking soda. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add butter and brown sugar. Cream at medium speed for 2 minutes, or until combined. Add applesauce and mix until combined.
- Beat in the egg and vanilla for 1 minute. Add the dry ingredients to the bowl and mix at low speed for about 30 seconds, or until only a few streaks of flour remain.
- Remove the mixing bowl from the stand mixer and fold the carrots and pecans into the batter using a rubber spatula.
- Using a 1.5 tablespoons-size spring loaded cookie scoop, scoop the cookies onto the prepared sheet pan, make sure the cookies are spaced about 1 ½ inches apart. Bake for 10-12 minutes, or until the cookies are golden brown around the edges and the centers are puffed and set.
- Let cool for 2 minutes on the baking pans, then transfer to a cooling rack to cool completely. Repeat with remaining dough.
- While the cookies cool, make the icing. To the bowl of a stand mixer fitted with the paddle attachment, add cream cheese and butter. Mix at medium speed for 2 to 3 minutes, or until creamy. Add powdered sugar, milk and vanilla. Mix until combined. You want the icing to be slightly runny, but firm enough to pipe. Add more milk as needed to reach desired consistency. Transfer to a piping bag or ziptop bag and trim the corner off. Pipe a drizzle of frosting on the cooled cookies and serve.
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Notes
- The frosted cookies should be kept in the fridge, but they are equally good without the drizzle! If left plain, these will keep in an airtight container at room temperature for up to 4 days, or up to a week in the fridge.
Nutrition Information
Calories
130kcal
(7%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
19mg
(6%)
Sodium
66mg
(3%)
Potassium
50mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
646IU
(13%)
Vitamin C
0.3mg
(0%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 130
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 66mg | 3% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 646IU | 13% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.