Description
Enjoy these soft and chewy gluten-free carrot cake cookies topped with cream cheese frosting.
Ingredients
Scale
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla
- 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
- 4 tablespoons unsalted butter, softened (for frosting)
- 2 ounces plain cream cheese, softened (for frosting)
- ½ teaspoon vanilla extract (for frosting)
- 2 cups powdered sugar (for frosting)
- pinch of salt (for frosting)
Instructions
- In a mixing bowl, beat softened butter, brown sugar, and white sugar for 30 seconds.
- Add egg, egg yolk, and vanilla extract. Beat until combined.
- Add dry ingredients (except carrots). Spoon and level the flour.
- Fold in grated carrot.
- Line a baking sheet with parchment paper. Scoop cookies (2 tablespoons each) onto the sheet.
- Refrigerate for 1 hour.
- Preheat oven to 350°F.
- Line a second baking sheet with parchment paper. Add half the cookies to the sheet.
- Bake for 14-17 minutes, until lightly golden on the edges and centers look set.
- Cool completely.
- Prepare frosting: Beat butter and cream cheese until smooth.
- Add powdered sugar, salt, and vanilla. Beat until smooth. Adjust consistency with milk or powdered sugar if needed.
- Frost cooled cookies. Add caramel and crushed walnuts/pecans if desired.
Notes
- For best results, use a gluten-free all-purpose baking flour blend that contains xanthan gum.
- Refrigerating the dough before baking helps prevent the cookies from spreading too much.
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 200
- Sugar: 20g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg