Carrot Cake Cookies #SundaySupper
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 32 cookies
A delicious carrot cake cookie that tastes just like a slice of the real cake!
  • 1½ cup flour
  • ½ tsp. baking soda
  • ¼ tsp. baking powder
  • Pinch of salt
  • 1 tsp. cinnamon
  • ¼ tsp. ground ginger
  • ⅛ tsp. ground nutmeg
  • ½ cup butter, room temperature
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup grated carrots
  • ½ cup pecans, finely chopped
  • 4 oz. light cream cheese, room temperature
  • ½ cup icing sugar (confectioner's sugar)
  • pinch of salt
  • ½ Tbsp. 2 % milk
  1. Preheat oven to 350F. In a medium bowl whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg, set aside.
  2. Using a standup mixer with a paddle attachment, cream the butter and sugars together until light and fluffy. Add in the egg and vanilla and mix. Add in ½ of the flour then add in the carrots and the pecans. Mix lightly. Add in the remaining flour and mix until just incorporated. Scrape down sides of bowl if needed.
  3. Spread out silicone liners and with a cookie scoop or Tbsp. spoon out about 1 Tbsp. of cookie dough. Leave spacing of about 2" between cookies. Bake until browning on the edges, but still soft to touch 11-12 min. Cool on cookie sheet for 5 min. Then cool completely on a cooling rack. If not icing immediately then place in a sealed container to prevent them from drying out.
  4. For the icing. In a standup mixer with a paddle attachment. Mix cream cheese until smooth, about 4 minutes. Mix in icing sugar and salt, add the milk and mix until just combined and smooth. Place into an icing bag and decorate as shown. I used a Wilton #7 tip.
Recipe by Noshing With the Nolands at