Name: Carrot Cake Cookies with Cream Cheese Frosting
Prep time: 24 min
Cook time: 12 min
Total time: 36 min
Yield: 1 recipe
Ingredients: Cookies; All‑purpose flour: 1⅓ cups (160 g); Baking soda: ½ tsp (2g); Baking powder: ½ tsp (2g); Kosher salt: ½ tsp (2g); Ground cinnamon: 1 tsp (2g); Ground ginger: ¼ tsp (1g); Ground nutmeg: ¼ tsp (1g); Unsalted butter, softened: ½ cup (113g); Light brown sugar, packed: ½ cup (110g); Granulated sugar: ¼ cup (50g); Egg: 1 large (50g); Vanilla extract: 1 tsp (4g); Grated carrot, squeezed: ½ cup (45g); Rolled oats: ⅔ cup (50g); Pecans, chopped: ⅓ cup (40g); Dried apricots, chopped: ¼ cup (40g); White chocolate chips: ¼ cup (45g); Cream Cheese Frosting; Cream cheese: 4 oz / ½ cup (113g); Unsalted butter, softened: ¼ cup (56g); Powdered sugar: 1 cup (120g); Vanilla extract: ½ tsp (2g)

Method

14 steps

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or silicone baking mat.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
In a large bowl, cream softened butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.
Add the egg and vanilla extract, then mix until smooth.
Add the dry ingredients into the wet ingredients and mix gently — do not overmix.
Add grated carrot (squeezed well), rolled oats, pecans, chopped dried apricots or raisins, and white chocolate chips. Fold until evenly combined.
Scoop the dough into 6 large portions, roll each into a smooth ball, and gently poke the tops with your fingers to create texture.
Freeze the dough balls for 10 minutes.
Bake for 12 minutes, until the edges are golden and the centers look matte.
Right after baking, use a spatula to fix and round the edges for a perfect bakery-style look.
Cool the cookies on the tray for 10 minutes, then transfer to a wire rack.
Let the cookies cool completely before icing.
To make the frosting, beat softened cream cheese for 1 minute, scrape the bowl, then add softened butter, powdered sugar and vanilla, beat until fluffy.
Drop a dollop of frosting onto each cookie, spread slightly, and sprinkle chopped pecans on top.