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Carrot Cake Cookies

These carrot cake cookies take everything we love about a classic carrot cake (tenderness, sweetness, and tasty carrot bits) and turn them into a cookie.
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Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

INGREDIENTS

  • 1/2 c butter (softened (sub: vegan butter))
  • 1/3 c sugar
  • 1/3 c brown sugar
  • 1 egg (sub: 1 flax egg if vegan*)
  • 1 tsp vanilla
  • 1 1/4 c flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 teaspoon salt
  • 1 c grated carrots (about 1 large carrot)
  • 1/4 c roughly chopped pecans
  • 2 c powdered sugar
  • 1/2 c butter (softened (sub: vegan butter))
  • 2-3 tbsp non-dairy milk
  • 1/2 teaspoon vanilla
  • pinch of salt
  • Gel food coloring (if desired**)

INSTRUCTIONS

  • Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  • Combine the butter and both sugars in the bowl of a stand mixer. Beat at medium speed until smooth and creamy, about 3 minutes.
  • Add in the flax egg and vanilla, and beat until combined.
  • Add the flour, baking soda, cinnamon and salt, and beat until well mixed.
  • Stir in carrots and pecans.
  • Using a 2 tbsp cookie scoop, scoop spoonfuls of the cookie dough onto the baking sheets. Bake for about 10-15 minutes or until lightly browned around edges. Cool completely on the sheets.
  • Meanwhile, make the frosting. Combine the powdered sugar and butter in the clean bowl of a stand mixer and beat until it starts to combine. Add in the the vanilla.
  • Add in non-dairy milk 1 tbsp at a time until smooth and creamy. You may need to add more or less milk to your liking - you want to have a smooth and spreadable frosting.
  • Frost the cooled cookies with the icing and eat!