These cookies are soft, moist, and topped with a decadent maple cream cheese frosting.
As far as baking goes, I always feel more inspired in the Fall. I came up with these carrot cookies and couldn’t wait to share them with you!
Why carrot “cake” cookies and not just carrot cookies? Well, because they really do have that cakey texture thanks to the addition of almond flour and grated carrots in the recipe to keep the cookies extra soft and moist. They also have a richer, nuttier flavor. Not to mention, these cookies gluten-free and paleo-friendly!
I frosted the cookies with a fluffy maple cream cheese frosting which adds a hint of sweetness and a pretty cookie top. These Carrot Cake Cookies are just so good and I know I will be making them again. I hope you like them too!
- 2 cups almond meal
- 1 tsp cinnamon
- ¼ tsp baking soda
- ¼ tsp salt
- 4 tbsps unsalted butter, softened
- ¼ cup maple syrup
- 1 tsp vanilla
- 1 cup finely grated carrots
- 4 oz cream cheese, softened
- 2 tbsps unsalted butter, softened
- 1 tbsp maple syrup, more or less to taste
- ¼ tsp vanilla
- Preheat oven to 350F. Line baking sheets with parchment paper.
- In a large bowl, whisk together almond flour, cinnamon, baking soda, and salt. In another bowl, whisk together butter, maple syrup, and vanilla extract. Add in almond flour mixture and mix well. Fold in shredded carrots.
- Scoop tablespoons of cookie batter onto prepared baking sheets, spacing about 1½-inches apart.
- Bake for 10-12 minutes, or until the cookies are golden brown around the edges. Transfer to wire rack to cool.
- Meanwhile, using a mixer, cream together cream cheese and butter until mixture is smooth and fluffy. Add maple syrup and vanilla and beat until well combined.
- Frost cookies and serve.
*Substitute butter with melted coconut oil for paleo-friendly cookies.