Ingredients:

  • 1 cup (125g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup (113g or 1 stick) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (approx. 120g) finely grated carrots (about 2 medium carrots)
  • 1/2 cup (approx. 50g) chopped walnuts, toasted (optional)
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (57g or 1/2 stick) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or cream (to thin, if needed)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Toast chopped walnuts in a dry skillet over medium heat until fragrant and lightly browned (about 5 minutes). Set aside to cool.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  5. Beat in the egg and vanilla extract until well combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Gently fold in the grated carrots and toasted walnuts (if using).
  8. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes. (This helps prevent the cookies from spreading too much.)
  9. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie.
  10. Bake for 12-14 minutes, or until the edges are golden brown and the centers are set.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  12. While the cookies are cooling, make the cream cheese frosting. In a large bowl, cream together softened cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk or cream, 1 tablespoon at a time, until the frosting reaches your desired consistency.
  13. Transfer the frosting to a piping bag or Ziploc bag with a corner snipped off. Swirl the frosting onto the cooled cookies.
  14. Enjoy immediately, or store in an airtight container.