Ingredients
Scale
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup shredded carrots (freshly grated)
- 4 oz cream cheese (softened)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). In a bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, then fold in the shredded carrots.
- In another bowl, whisk together flour, baking powder, cinnamon, and salt. Gradually add to the wet mixture, mixing gently until combined.
- In a separate bowl, beat cream cheese with powdered sugar and vanilla extract until smooth.
- Scoop dough onto parchment-lined baking sheets, making an indentation in each cookie. Fill with cream cheese mixture.
- Bake for 12-15 minutes until golden around the edges. Cool slightly before transferring to wire racks.
Notes
- Use freshly grated carrots for optimal flavor and texture.
- Don’t overmix the dough to keep cookies soft.
- Chill the dough before baking for improved texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 160
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg