Description
Delicious cookies that combine the flavors of classic carrot cake with an easy cookie format, perfect for any occasion.
Ingredients
- 1 cup finely shredded fresh carrots
- ½ cup chopped pecans (lightly toasted)
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg (at room temperature)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (leveled)
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ cup salted butter (browned and cooled)
- 8 ounces cream cheese (softened)
- 1½ teaspoons vanilla extract
- 3 cups powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- Extra chopped toasted pecans (for garnish, optional)
Instructions
- Prepare Your Space: Start by lining a baking sheet with parchment paper.
- Mix Wet Ingredients: In a stand mixer, beat the softened unsalted butter with the granulated and brown sugars until light and fluffy. Add the egg and mix until fully combined, scraping down the sides.
- Prepare Dry Ingredients: In another bowl, whisk together the flour, cornstarch, baking soda, sea salt, cinnamon, ginger, and nutmeg.
- Combine Mixtures: Gradually mix the dry ingredients into the wet mixture at low speed until barely combined. Gently fold in the shredded carrots and toasted pecans.
- Chill the Dough: Use a cookie scoop to form uniform dough balls and place them on the baking sheet. Cover with plastic wrap and chill in the freezer for at least 60 minutes.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Bake for approximately 15 minutes, or until the tops are set.
- Cool Completely: Allow cookies to cool completely on the baking sheet.
- Make Brown Butter Icing: Brown the salted butter in a pan until golden brown. Let it cool.
- Prepare Icing: Beat the softened cream cheese with cooled brown butter and vanilla until smooth. Gradually add powdered sugar, cinnamon, and sea salt.
- Decorate & Enjoy: Frost the cooled cookies with icing and garnish with chopped pecans, if desired.
Notes
For a gluten-free version, substitute all-purpose flour for gluten-free flour. Mix in raisins or coconut for added texture.