Servings: 12 1x
Scale
Ingredients
For the Cookies:
- 6 tablespoons unsalted butter, softened
- ⅓ cup brown sugar, lightly packed
- ¼ cup cane sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 ¼ cups finely grated carrots (about 2 medium carrots)
For the Frosting:
- 2 ounces cream cheese
- 1 tablespoon unsalted butter
- ¾ cup powdered sugar (85g)
- 1 teaspoon milk of choice
- ½ teaspoon pure vanilla extract
- ¼ cup chopped pecans
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or lightly mist with cooking spray; set aside.
- In a mixing bowl, cream together the butter, brown sugar, and sugar. Add the egg and vanilla; stir together.
- Add the flour, cinnamon, baking soda, salt, ginger, and allspice. Stir until well combined. Then fold in the grated carrots.
- Using a cookie scoop, scoop out the dough into 12 even mounds onto the two prepared baking sheets, 6 cookies per sheet. Gently press the cookie mounds down slightly flatten then into a cookie shape.
- Bake until the bottoms are lightly browned and the centers are set, 9-12 minutes.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
- To make the frosting: To a medium bowl, add the softened cream cheese and butter. Mix together until smooth. Add the powdered sugar, milk, and vanilla. Stir until smooth. If the frosting is too dry, add the additional ½ teaspoon of milk. If the frosting is too thin, add 1 tablespoon of powdered sugar at a time until desired consistency is reached.
- Frost each cooled cookie and sprinkle the chopped pecans over top.
- Store in an airtight container on the counter for up to 4 days, in the fridge for up to 6 days, or freeze for up to 3 months.
Notes
For gluten-free cookies, use a 1:1 all-purpose gluten-free flour.
For a dairy-free recipe, use plant-based butter, and omit the frosting.
For a nut-free option, omit the chopped pecans.
Nutrition Information
- Serving Size: 1 frosted cookie
- Calories: 223
- Fat: 10 g
- (Sat Fat: 5 g)
- Sodium: 166 mg
- Carbohydrate: 32 g
- (Fiber: 1 g
- Sugar: 17 g)
- Protein: 3 g
- Cholesterol: 31 mg