Walnut Carrot Cake Cookies with Cream Cheese Frosting

carrot cake cookies with walnuts
Total Time
25 Mins
Serves
36
Serving Size
1 cookie
Course
Desserts

Total Time

Prep Time
10 Mins
Cook Time
15 Mins
Total Time
25 Mins

Nutrition

Calories
131 cal
Total Fat
7 g
Saturated Fat
3 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
2 g
Cholesterol
19 mg
Sodium
76 mg
Carbohydrates
15 g
Dietary Fiber
1 g
Total Sugars
9 g
Added Sugars
9 g
Protein
2 g
Vitamin D
0 mcg
Calcium
14 mg
Iron
0.5 mg
Potassium
52 mg

Ingredients

COOKIES

  • 1 cup (2 sticks) unsalted butter, softened

  • 3/4 cup granulated sugar

  • 3/4 cup packed light brown sugar

  • 1 large egg

  • 2 teaspoons vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon salt

  • 2 cups grated carrots (about 4 medium carrots)

  • 1 cup chopped California walnuts

FROSTING

  • 1 package (8 ounces) cream cheese, softened

  • 1/2 cup (1 stick) unsalted butter, softened

  • 3 cups powdered sugar, plus more if needed to thicken

  • 1/2 cup chopped California walnuts to garnish

Preparation

  1. Preheat oven to 350℉. Line two baking sheets with parchment paper.

  2. Combine butter with both sugars in bowl of electric mixer. Beat until fluffy. Add egg and vanilla extract. Beat for 1-2 minutes.

  3. Add flour, baking soda, cinnamon, ginger and salt. Beat at low speed until combined. Stir in carrots and walnuts.

  4. Scoop dough into prepared baking sheets in 1-1/4 inch balls and bake for 15-17 minutes (or until lightly golden).

  5. To make the cream cheese frosting, beat butter and cream cheese at medium speed until fluffy. Add powdered sugar 1 cup at a time until desired frosting consistency. For a looser frosting, use less powdered sugar. For a stiffer frosting add more powdered sugar. Once cookies have cooled, add frosting and garnish with walnuts.