Walnut Carrot Cake Cookies with Cream Cheese Frosting
Ingredients
COOKIES
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1 cup (2 sticks) unsalted butter, softened
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3/4 cup granulated sugar
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3/4 cup packed light brown sugar
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1 large egg
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2 teaspoons vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking soda
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2 teaspoons ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon salt
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2 cups grated carrots (about 4 medium carrots)
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1 cup chopped California walnuts
FROSTING
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1 package (8 ounces) cream cheese, softened
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1/2 cup (1 stick) unsalted butter, softened
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3 cups powdered sugar, plus more if needed to thicken
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1/2 cup chopped California walnuts to garnish
PREPARATION
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Preheat oven to 350℉. Line two baking sheets with parchment paper.
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Combine butter with both sugars in bowl of electric mixer. Beat until fluffy. Add egg and vanilla extract. Beat for 1-2 minutes.
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Add flour, baking soda, cinnamon, ginger and salt. Beat at low speed until combined. Stir in carrots and walnuts.
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Scoop dough into prepared baking sheets in 1-1/4 inch balls and bake for 15-17 minutes (or until lightly golden).
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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.
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