Gluten Free Carrot Cake Cookies
by: claire cary
These gluten free carrot cake cookies have all the same flavors of your favorite carrot cake, but in cookie form! Perfectly spiced, with freshly grated carrot and topped with homemade cream cheese frosting and caramel.
Ingredients
Wet
- ½ cup unsalted butter softened/room temperature
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
Dry
- 1 ¾ cup gluten free all purpose baking flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 1 cup freshly grated carrot
Cream Cheese Frosting
- 4 tablespoons unsalted butter softened/room temperature
- 2 ounces plain cream cheese softened/room temperature
- ½ teaspoon vanilla extract
- 2 cups powdered sugar
- pinch of salt
Instructions
- In a mixing bowl or bowl of a stand mixer, add the softened butter, brown sugar and white sugar.
- Beat with an electric mixer for about 30 seconds.
- Add in the egg, egg yolk (so it's one whole egg PLUS an egg yolk), and vanilla extract. Beat until combined.
- Add in the dry ingredients aside from the carrots. Be sure to spoon and level the flour, don't scoop from the bag.
- Fold in the grated carrot.
- Line a baking sheet with parchment paper and use a medium cookie scoop (about 2 tablespoons) and scoop onto the baking sheet.
- Place in the fridge to set for 1 hour.
- Toward the end of the hour, preheat the oven to 350 Fahrenheit.
- Line a second baking sheet with parchment paper and add half of the cookies to the other. We want enough room for some spreading.
- Bake for 14-17 minutes or until lightly golden on the edges and the centers look set. They will continue to firm as they cool.
- As they cool, prep the frosting. Add the butter and cream cheese to a bowl and beat with an electric mixer for about 30 seconds.
- Add in the powdered sugar, then salt and vanilla and beat until smooth. If it's too thick, you can add a splash of milk or if you prefer it thicker, add more powdered sugar.
- Once the cookies have cooled completely, top with the frosting, caramel and crushed walnuts and pecans if desired.
Notes
Make sure it's softened/at room temperature. You don't want either to be melted, just soft to the touch. You can use dairy free or non-dairy here.
Serving: 1cookie / Calories: 328kcal / Carbohydrates: 51g / Protein: 2g / Fat: 14g / Saturated Fat: 8g / Sodium: 172mg / Fiber: 2g / Sugar: 34g
