Description
Deliciously soft and spiced carrot cake cookies topped with creamy frosting and pecans.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup unsalted butter, melted, slightly cooled
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots, lightly packed
- 1 cup whole milk
- 5 tablespoons all-purpose flour
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- ½ cup chopped pecans, for topping, optional
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, kosher salt, cinnamon, nutmeg, and ginger.
- In a large bowl, whisk together melted butter, light brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract to the bowl and whisk until fully combined.
- Stir in the grated carrots.
- Add the dry ingredients to the wet ingredients and mix just until no streaks of flour remain. Do not overmix.
- Using a 2-tablespoon cookie scoop or spoon, portion the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 10 to 12 minutes, or until the edges are set and lightly golden while the centers look soft and slightly underbaked.
- Remove from the oven and let cool.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes.
- Add the cooled milk mixture to the bowl of the stand mixer. Beat on medium-high speed until the frosting is light and fluffy, 2 to 3 minutes, pausing to scrape down the sides of the bowl as needed.
- Switch to the whisk attachment. Add vanilla and mix on high for 7 to 8 minutes, or until the frosting is smooth and creamy.
- Once the cookies are completely cooled, spread or pipe the frosting on top of each cookie using an offset spatula or piping bag.
- Top with pecans, if using.
Notes
- For the best texture, ensure the butter is at room temperature when making frosting.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg