Description
These soft and chewy cookies are packed with grated carrots and warm spices, then topped with a creamy maple cinnamon frosting for a delightful twist on classic carrot cake.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)
- For the frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and chopped walnuts if using.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- For the frosting: In a medium bowl, beat together the cream cheese, butter, powdered sugar, maple syrup, and cinnamon until smooth.
- Once the cookies are completely cool, spread or pipe the frosting onto each cookie.
Notes
These cookies are best enjoyed fresh, but you can store them in an airtight container for up to 3 days. For a dairy-free version, substitute with vegan cream cheese and butter.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 14g
- Fat: 9g
- Carbohydrates: 22g
- Protein: 2g