These Carrot Cake Cookies are perfect for the Easter holiday. With a chewy, thick texture, creamy frosting, and crunchy nuts, they're absolutely divine!
Preheat oven to 350°F. Line 2 sheet pans with parchment paper and set them aside.
In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 Tablespoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt and ½ teaspoon ground ginger then set it aside.
Cream together 1 cup unsalted butter, softened to room temperature, 1 cup granulated sugar and ½ cup brown sugar in the bowl of your stand mixer (or with an electric hand mixer) until it's light and fluffy.
Add in 2 large eggs, room temperature one at a time (mixing after each addition) then the 2 teaspoons vanilla extract.
Add in the flour mixture on low speed (a little at a time) just until it's incorporated.
Mix in 2 ½ cups grated carrots and ½ cup chopped pecans.
Scoop the cookie dough onto the sheet pans, leaving about 2 inches apart. I used a 2 Tablespoon cookie scoop to make this easier and to make sure they come out evenly.
Bake the cookies for 12 to 15 minutes until the edges are golden brown. Allow the cookies to cool on the sheet pan. Repeat with the remaining cookie dough and allow all the cookies to cool completely before frosting.
For the frosting:
In the bowl of your mixer (or with a handheld electric mixer), beat together 1 cup salted butter, softened to room temperature and 4 ounces (1/2 block) cream cheese, softened to room temperature until it's light and fluffy.
Mix in 1 pound powdered sugar and 2 teaspoons vanilla extract until smooth and combined well.
Spread the frosting over the cooled cookies.
Sprinkle ½ cup chopped pecans on top of the cookies. Serve and enjoy!
Notes
You can use other nuts for these cookies like macadamia nuts or peanuts.
Feel free to change the frosting to a buttercream frosting.
Use a cookie scoop to get even sized cookies.
Using preshredded carrots is an easy time saver.
Don't overmix or overbake your cookies or you'll end up with hard pucks.
Store in an airtight container in the fridge or freeze cookies.