Carrot Cake Cookies with Cream Cheese Frosting

• Author: Cindy Schumacher
• Prep Time: 10 minutes
• Cook Time: 11-12 minutes
• Total Time: 21-22 minutes
• Category: Carrot, Cookies, Cream Cheese
• Original Air Date: April 8, 2020

Ingredients

3 cups all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 tsp. cinnamon
½ tsp. ginger
¼ tsp. nutmeg
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup packed light brown sugar
2 large eggs
2 tsp. vanilla
2 cups finely grated carrots
Chopped pecans or cinnamon for décor

Frosting:
8 oz. cream cheese, softened
½ cup butter, softened
¾ tsp. vanilla
3 cups powdered sugar

Instructions

Preheat oven to 350. In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg for 20 seconds. Set aside.
In a large bowl, blend together butter, granulated sugar and brown sugar until creamy. Blend in egg and vanilla. Set mixer on low and add half of the flour mixture and mix just until combined, then mix in carrots and then remaining flour just until combined. Scoop dough with a 1½” scoop and drop onto baking sheets with silicone liners, space 2” apart. Bake about 11-12 minutes (they will be soft to the touch). Cool on baking sheet a few minutes and transfer to a wire rack. Once cool, frost with cream cheese frosting. Store in airtight container.
(This recipe is doubled. A single recipe will make about 22 cookies.)