There’s nothing better than a soft carrot cake cookie topped with cream cheese frosting. These cookies bring all the warm spices and comforting flavors of your favorite cake into a portable cookie form. If you’re a carrot cake lover, this recipe is a must-try!
In a medium bowl, whisk together the dry ingredients: flour, cornstarch, cinnamon, nutmeg, baking powder, and salt. Cream the sugars and butter at medium speed in a large mixing bowl for about 2 minutes until light and fluffy.
Whisk in the egg, egg yolk, and vanilla extract, mixing until fully combined. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined
Fold in the grated carrots gently with a rubber spatula. Scoop dough using a 3-tablespoon cookie scoop and place the balls on the prepared baking sheet. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Preheat your oven to 350°F (175°C) when ready to bake. Place the chilled dough balls on a cookie sheet, spacing them 3 inches apart. Bake for 13-17 minute. Let the cookies cool on the sheet before transferring them to a wire rack to cool completely.
Cream Cheese Frosting
Beat butter, vanilla, and salt until fluffy, about 1 minute. Mix in cream cheese just until combined. Add powdered sugar and beat until smooth. Spread frosting on top of each completely cooled cookie and sprinkle with chopped walnuts.