Description
- Moist, rich, and bursting with warm spices—our irresistible Carrot Cake is a sweet, dreamy, comforting, classic, fluffy, and indulgent delight!
Ingredients
Scale
For the Cookies:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup shredded carrots (about 2 medium carrots)
- ½ cup chopped pecans or walnuts (optional)
- ½ cup raisins (optional)
For the Cream Cheese Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded carrots, and if using, the chopped nuts and raisins.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Gradually add the powdered sugar, beating until the frosting is light and fluffy. Mix in the vanilla extract.
- Once the cookies are completely cool, spread a generous amount of frosting on the top of each cookie.
- Prep Time: 15 minutes
- Cook Time: 20 minutes