Description
Soft and chewy cookies combining the best flavors of classic carrot cake, topped with creamy icing.
Ingredients
Scale
- 1 cup grated carrots
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup toasted pecans, chopped
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 4 oz cream cheese, softened (for icing)
- 1/4 cup brown butter (for icing)
- Powdered sugar to taste (for icing)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Cream the sugars and butter: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar.
- Add egg and vanilla: Beat in the egg and vanilla extract until well combined.
- Mix dry ingredients: In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the carrots and pecans: Gently fold in grated carrots and toasted pecans.
- Form the cookies: Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake: Bake for 12-15 minutes, or until lightly golden.
- Cool: Let the cookies cool on a wire rack.
- Make the icing: Mix softened cream cheese with brown butter; add powdered sugar to taste.
- Frost the cookies: Once cooled, frost with icing.
Notes
Freshly grated carrots yield the best flavor. Consider chilling the dough for easier handling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg