Description
Make soft, thick cookies that taste like carrot cake, topped with a rich, browned butter cream cheese frosting.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/2 cups finely grated carrots (about 3 medium carrots)
- 1/2 cup chopped pecans or walnuts (optional)
- For the Frosting: 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, browned and cooled slightly
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the grated carrots and chopped nuts, if using.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Bake for 10 to 12 minutes, or until the edges are set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, brown the 1/4 cup of butter by melting it in a small saucepan over medium heat, stirring until brown bits form at the bottom and it smells nutty. Remove from heat and let cool slightly.
- In a medium bowl, beat the softened cream cheese and the cooled browned butter until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk or cream one tablespoon at a time until you reach a smooth, spreadable consistency.
- Once the cookies are completely cool, spread or pipe the browned butter cream cheese frosting onto the top of each cookie.
Notes
- For the best texture, use finely grated carrots. You can grate them using the small holes on a box grater.
- If you prefer a thicker cookie, chill the dough for 30 minutes before scooping.
- To brown the butter quickly, use a light-colored pan so you can easily see the color change.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 30
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 55