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Carrot Cake Cookies

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Soft, spiced carrot‑cake cookies topped with luscious cream‑cheese frosting.

Ingredients

  • 170 g unsalted butter (¾ cup)
  • 85 g walnuts, crushed (¾ cup) + extra for topping
  • 50 g carrots, grated (½ cup)
  • 100 g light brown sugar (½ cup)
  • 50 g granulated sugar (¼ cup)
  • 1 egg, room temperature
  • ½ tsp vanilla extract
  • 160 g all‑purpose flour (1⅓ cup)
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • 150 g cream cheese, room temperature (⅔ cup)
  • 45 g brown butter, cooled (3¼ tbsp)
  • ⅛ tsp salt (for frosting)
  • 210 g powdered sugar (1¾ cup)
  • 1 tsp vanilla extract (for frosting)

Instructions

  1. Brown butter: melt butter in saucepan over medium, stirring until amber with brown specks.
  2. Reserve 90 g brown butter for dough and 45 g for frosting; set aside.
  3. Toast walnuts in same pan, then cool.
  4. Shred carrots, cook in pan until reduced to ~35 g; cool.
  5. In bowl, whisk 90 g brown butter with both sugars until combined.
  6. Add egg, vanilla, and carrots; whisk until smooth.
  7. Fold in flour, baking soda, baking powder, salt, cinnamon, ginger, cloves until mostly combined.
  8. Add toasted walnuts and fold until mixed; chill dough 30 min.
  9. Preheat oven to 175 °C (350 °F). Scoop ~3 Tbsp dough balls onto lined sheet 2″ apart.
  10. Bake 10–12 min until edges are set; cool on sheet 5 min then transfer to rack.
  11. Make frosting: beat cream cheese with reserved brown butter, salt, powdered sugar, and vanilla until smooth.
  12. Once cookies are fully cooled, spread or pipe frosting; top with chopped walnuts.

Notes

  • Dough can be refrigerated up to 2 days or frozen; thaw before scooping.
  • Frosting can be made ahead and re-whipped before use.
  • Store frosted cookies in fridge up to 5 days; bring to room temperature before serving.
  • Chill dough if it spreads too much when baking.

Nutrition

Find it online: https://lauracooks.com/carrot-cake-cookies/