Walnut Carrot Cake Cookies with Cream Cheese Frosting

Walnut Carrot Cake Cookies with Cream Cheese Frosting

carrot cake cookies with walnuts

Total Time25 MinsServes36Serving Size1 cookieCourseDesserts

Calories131 calTotal Fat7 gSaturated Fat3 gPolyunsaturated Fat2 gMonounsaturated Fat2 gCholesterol19 mgSodium76 mgCarbohydrates15 gDietary Fiber1 gTotal Sugars9 gAdded Sugars9 gProtein2 gVitamin D0 mcgCalcium14 mgIron0.5 mgPotassium52 mg



  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups grated carrots (about 4 medium carrots)
  • 1 cup chopped California walnuts


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, plus more if needed to thicken
  • 1/2 cup chopped California walnuts to garnish


  1. Preheat oven to 350℉. Line two baking sheets with parchment paper.
  2. Combine butter with both sugars in bowl of electric mixer. Beat until fluffy. Add egg and vanilla extract. Beat for 1-2 minutes.
  3. Add flour, baking soda, cinnamon, ginger and salt. Beat at low speed until combined. Stir in carrots and walnuts.
  4. Scoop dough into prepared baking sheets in 1-1/4 inch balls and bake for 15-17 minutes (or until lightly golden).
  5. 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.

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