Carrot Cake Cookies Delight (Print Version)
# Ingredients:
→ Cookies
01 -
115 g unsalted butter, softened
02 -
100 g granulated sugar
03 -
100 g light brown sugar, packed
04 -
1 large egg
05 -
1 teaspoon vanilla extract
06 -
125 g all-purpose flour
07 -
0.5 teaspoon baking soda
08 -
0.5 teaspoon baking powder
09 -
0.5 teaspoon salt
10 -
1 teaspoon ground cinnamon
11 -
0.25 teaspoon ground nutmeg
12 -
0.25 teaspoon ground ginger
13 -
100 g grated carrots (about 2 medium carrots)
14 -
50 g chopped walnuts or pecans (optional)
15 -
60 g raisins (optional)
→ Cream Cheese Frosting (optional)
16 -
115 g cream cheese, softened
17 -
2 tablespoons unsalted butter, softened
18 -
0.5 teaspoon vanilla extract
19 -
120 g powdered sugar
# Instructions:
01 -
Preheat your oven to 175°C. Line baking sheets with parchment paper or silicone mats.
02 -
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
03 -
Beat in the egg and vanilla extract until well combined.
04 -
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture and mix until just combined.
05 -
Gently fold in the grated carrots, nuts, and raisins (if using).
06 -
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 5 cm apart. Bake for 10–12 minutes, or until the edges are set and the tops are slightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
07 -
In a medium bowl, beat the cream cheese, butter, and vanilla extract together until smooth. Gradually add the powdered sugar and beat until creamy.
08 -
Spread or pipe a layer of cream cheese frosting on the flat side of one cookie, then sandwich with another cookie.