Description
Delightful carrot cake cookies infused with warm cinnamon, crunchy walnuts, and sweet raisins, topped with a smooth, tangy cream cheese frosting. These cookies combine the flavors of classic carrot cake in a convenient, handheld treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) ensuring it reaches the right temperature for even baking.
- Combine dry ingredients: In a medium bowl, mix together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until well blended.
- Cream butter and sugars: In a large bowl, use a mixer to beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which takes about 2-3 minutes.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the butter mixture, mixing thoroughly to combine all ingredients smoothly.
- Mix in dry ingredients: Slowly add the flour mixture to the wet ingredients, mixing on low speed until just combined to avoid overmixing.
- Fold in add-ins: Gently fold in the grated carrots, chopped walnuts, and raisins using a spatula to evenly distribute them throughout the dough.
- Form cookies: Drop spoonfuls of the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges turn golden brown and a toothpick inserted in the center comes out clean.
- Cool completely: Remove the cookies from the oven and transfer them to a wire rack to cool entirely before frosting to prevent melting the frosting.
- Prepare frosting: In a bowl, beat the softened cream cheese and butter until smooth, then gradually add powdered sugar and vanilla extract, beating until creamy and fluffy.
- Frost cookies: Once cookies are completely cool, spread a generous layer of cream cheese frosting on top of each cookie using a knife or piping bag.
Notes
- Allow cookies to cool fully before frosting to avoid melting and sliding of the frosting.
- Walnuts can be substituted with pecans or omitted for nut-free variation.
- To enhance texture, chill the dough for 30 minutes before baking if time allows.
- The cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- For a gluten-free variation, substitute all-purpose flour with a gluten-free blend.
