Chewy Carrot Cake Cookies

Chewy and soft carrot cake cookie with cinnamon, nutmeg and ginger spices topped with a cream cheese buttercream and pecans.

Let these cookies be the first thing you guest smell when they come walking into your house during the upcoming holiday with the spices in the cookies.

Carrot cake cake has to one of those cakes that I actually likes growing up, I was a picky eater growing up so you couldn't get me to eat anything that a vegetable in it.

It might be that the cake or cupcake is topped with a thick layer of buttercream, which is my favorite part of any cake.

Recipes you may like:
Pistachio Chocolate Chip Cookies
Black and White Mocha Cookies
Leftover Candy Cookie Bars

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Chewy Carrot Cake Cookies

Time:
Prep: 15 minutes
Chilling: 1 to 2 hours
Baking: 10 to 12 minutes

Ingredients

Chewy Carrot Cake Cookies

3 cups Unbleached All Purpose Flour
1 cup Unsalted Butter, softened
1 1/2 cups Dark Brown Sugar, packed
2 large eggs
2 cups Shredded Carrots
1 Tablespoon Ground Cinnamon
2 teaspoons Ground Ginger
1/2 teaspoon Ground Nutmeg
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 Tablespoon Pure Vanilla Extract
1 teaspoon Fine Sea Salt
2 Tablespoons Chopped Pecans, optional

Cream Cheese Buttercream
4 cups Confectioners' Sugar
1/2 cup (1 stick) Unsalted Butter, softened
1 8oz package Cream Cheese
2 teaspoon Pure Vanilla Extract or Vanilla Bean Paste
Pinch of Fine Sea Salt

1. In a large bowl, cream together butter and brown sugar for 2 to 3 minutes or until light and fluffy. In a separate bowl, whisk together flour, cinnamon, nutmeg, ginger, baking soda and baking powder. Set aside.
2. Add vanilla extract then add eggs in two parts and flour mixture in three part.
3. Fold in shredded carrots then cover bowl and chill for 1 to 2 hours.
4. Preheat oven to 350 degrees and cover cookie sheet with parchment paper. Scoop 2 tablespoons worth of cookie dough and place on the cookie sheet at least 2 inches apart for spreading.
5. Bake in oven for 10 to 12 minutes or until lightly golden brown. The cookies will still be soft in the middle but that will set as it cools. Let cookies cool of cookie sheets for 10 minutes then transfer wired rack.
6. For cream cheese buttercream: cream together butter and cream cheesecake until light and fluffy on high. Add in vanilla extract or vanilla bean paste and salt. Lower the speed of your mixture and add in confectioners' sugar a cup at a time. Scarping the sides after adding each cup.
7. Once cookies are cookies, spread 1 tablespoon buttercream on each cookie and sprinkle of pecans, if desired. Enjoy! Store in a plastic container in a cool place.

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