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Carrot Cake Cookies with Cream Cheese Frosting and Candied Pecans

Carrot cake cookies on a pink marble table sprinkled with pecan pieces.
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These frosted carrot cake cookies with candied pecans are the perfect treat for spring and Easter! The soft and flavorful carrot cake cookies are filled with the perfect spices, topped with a tangy cream cheese frosting, and are finished with candied pecans, making each bite a trifecta of textures and flavors! 

Ingredients

Carrot cake cookies:

  • ¾ cup butter softened 
  • 1/2 cup Granulated Sugar
  • ¾ cup dark brown sugar
  • 2 eggs
  • 2 teaspoons Vanilla
  • 1 3/4 cup carrots shredded 
  • 2 cups All-purpose Flour
  • ½ teaspoon Baking Powder
  • ¾ teaspoon Baking Soda
  • 3/4 teaspoon teaspoon Salt
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon cloves 
  • 1/4 teaspoon ginger 
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup chopped pecans

Candied pecans:

  • 1 1/2 cup chopped pecans 
  • 1 egg white 
  • 1 tablespoon water 
  • 1/2 cup Light brown sugar 
  • 1/2 teaspoon cinnamon 

Cream cheese frosting:

  • 1/2 stick unsalted butter (4 tablespoons)
  • 4 ounces cream cheese
  • 1 tsp vanilla
  • pinch salt 
  • 1-2 cups powdered sugar
  • (optional 1-2 tablespoons milk)

Instructions

For the cookies:

  1. Preheat the oven to 350 degrees. 
  2. Grate the carrots to get 1 3/4 cups of shredded carrots. (about 4 medium carrots)
  3. Beat the butter and sugars in a large bowl until light and fluffy. 
  4. Mix in the eggs, one at a time, until fully incorporated, followed by the vanilla and the grated carrots.
  5. Top with the flour, salt, baking soda, and spices and mix until just a few streaks of flour remain. 
  6. Add in the pecan pieces and mix until combined. 
  7. Use a 2 tablespoon or spoon to scoop out 1½ -2 tablespoons of batter onto a lined baking sheet 3 inches apart.
  8. Bake for 10-12 minutes or until the cookies have puffed up and the sides are slightly browned. Let cool. 

For the candied pecans:

  1. Turn the oven down to 250 degrees
  2. While the cookies are cooling, make the candied pecans. 
  3. Mix sugar, cinnamon, and salt together in a small bowl.
  4. Whisk egg white and water together in a large bowl until frothy. 
  5. Toss pecans in the egg white mixture to coat. 
  6. Add the cinnamon sugar to the pecans a little bit at a time, mixing in between each addition. 
  7. Spread onto a lined baking sheet.
  8. Bake in the preheated oven for 10 minutes. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 20-30 minutes.

 

For the cream cheese frosting:

  1. Beat the cream cheese and butter until well-mixed. About 5-10 minutes. 
  2. Add in the vanilla and mix. 
  3. Slowly add in the powdered sugar and beat until smooth.

 

Assemble the cookies:

Using a knife, frost the cookies with cream cheese frosting in a circular swirl motion. 

Sprinkle with candied pecans.

Notes

*Measure your flour properly. This is my best baking tip! I typically fluff my flour, then scoop and level

Cream Cheese Frosting:

  • This makes enough for about 1 tablespoon of frosting for each cookie; if you like a lot of frosting, double the recipe
  • Add the optional milk for a smoother creamier texture.

Find it online: https://thegandmkitchen.com/carrot-cake-cookies-with-cream-cheese-frosting-and-candied-pecans/