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Carrot Cake Cookies

Carrot Cake Cookies

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Cook Time 12 minutes

Ingredients
  

For the Cookies

  • 1 1/2 cups (180g) all purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1 tsp (2.5g) ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/2 cup (114g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (53g) dark-brown sugar
  • 1 large egg
  • 1 tsp (4g) vanilla extract
  • 1 cup (110g) shredded carrots
  • 1/2 cup (57g) chopped pecans

For the Cream Cheese Frosting

  • 4 ounces (113g) cream cheese, full fat
  • 4 ounces (113g) unsalted butter, softened
  • 1/2 tsp (2g) vanilla extract
  • 2 cups (240g) powdered sugar

Instructions
 

For the Cake

  • Preheat your oven to 350 degrees.
  • In a medium bowl combine your flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • In a large bowl combine your sugars and butters until smooth and creamy.
  • Add your egg and vanilla extract.
  • Add your dry ingredients a little at a time and mix until combined.
  • Fold in your shredded carrot and chopped pecans.
  • Scoop 1 Tbsp size balls onto your parchment paper and separate 1-2 inches a part.
  • Bake for 10-12 minutes until just golden around the edges. Don’t overbake.
  • Transfer to a wire rack and let cool completely.

For the Frosting

  • Combine your butter and cream cheese until smooth.
  • Add your vanilla.
  • Add in your powdered sugar in increments and mix until smooth and the consistency you want for piping/frosting.
  • We decided to pipe simple rosettes and then sprinkle with a bit of chopped pecans.