Carrot Cake Cookies
 
Prep time
Cook time
Total time
 
A soft, moist, cakey carrot cake cookie with a cream cheese frosting with a hint of orange. The recipe makes more frosting than you’ll need –unless you like a LOT of frosting which I actually don’t. Feel free to spread it on pancakes, waffles, or other baked goods.
Author:
Recipe type: Cookies & Bars
Serves: 52 cookies
Ingredients
  • 3 c flour
  • 1 t baking soda
  • ½ t baking powder
  • ½ t salt
  • 2 t ground cinnamon
  • ½ t ground ginger
  • ¼ t fresh grated nutmeg
  • 2 sticks, 1 c unsalted butter, softened
  • 1 c sugar
  • ½ c dark brown sugar
  • 2 eggs
  • 2 t vanilla
  • 2 ½ c finely grated carrots, about a pound
  • ½ c chopped pecans
  • ½ c raisins chopped
  • FROSTING:
  • 8 oz cream cheese, softened
  • 10 T butter, softened
  • 2 t orange zest
  • 1 t vanilla
  • 3 c powdered sugar
Instructions
  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  3. Cream together butter and both sugars until light and fluffy, about 5 minutes on medium speed in a stand mixer. Beat in eggs and vanilla. Stir in flour mixture until almost combined. Stir in carrots. Stir in pecans and raisins until just combined.
  4. Drop 1 ½ T portions of the dough on baking sheet about 2 inches apart.
  5. Bake 10-12 minutes until set and still soft to the touch.
  6. Cool on baking sheet for 5 minutes and then transfer to a wire rack to cool completely.
  7. Make the frosting. Beat together cream cheese and butter until well mixed. Beat in orange zest. Beat in vanilla and powdered sugar.
  8. Frost cookies. I use a Ziploc bag with a corner cut off to make a makeshift pastry bag.
  9. Store in an airtight container with parchment between the layers of cookies.
Recipe by Gravel & Dine at https://gravelanddine.com/carrot-cake-cookies/