Description
Soft and chewy cookies infused with carrot cake flavors, topped with a sweet maple cinnamon frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- For the frosting:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
- 1–2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract.
- Gradually add dry ingredients to the wet ingredients, mixing until combined.
- Fold in grated carrots and chopped walnuts.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets.
- Bake for 10-12 minutes or until edges are lightly golden.
- For the frosting: In a small bowl, whisk together powdered sugar, maple syrup, cinnamon, and enough milk to reach desired consistency.
- Once cookies are cooled, spread frosting on top.
Notes
Store cookies in an airtight container for up to 3 days. For a vegan version, substitute butter with coconut oil and egg with flax egg.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 12g
- Fat: 7g
- Carbohydrates: 20g
- Protein: 2g