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Ingredients
    Dry Ingredients

  • 2 ½ cups (375g) gluten-free measure-for-measure flour

  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg

    Other Cookie Ingredients

  • 1 cup (226g) butter, room temperature

  • ¾ cup C&H® Granulated Sugar Easy Baking Tub
  • ¾ cup C&H® Dark Brown Sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups (130g) finely grated carrots, about 4 medium carrots

    Cream Cheese Frosting

  • 1/2 cup (113g) butter, room temperature

  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, room temperature
  • 3 cups (340g) C&H® Powdered Sugar
  • Chopped walnuts for topping optional

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Instructions
Prep Time: 25 minutes / Cook Time: 14-16 minutes / Yields: 18 cookies
Make the Cookies
Step 1

Grate the carrots on the fine setting of a box grater. Lightly pat the grated carrots dry with a paper or dish towel. They don’t need to be totally dry, just remove some of the moisture. 

Step 2

In a medium bowl, whisk together the gluten-free flour, baking soda, salt, cinnamon, ginger and nutmeg.

Step 3

In the bowl of a stand mixer (or use a hand mixer and a large bowl), beat the butter, C&H® Granulated Sugar and C&H® Dark Brown Sugar until light and fluffy, about 2 minutes. Add in the eggs and vanilla and beat until combined.

Step 4

Add the dry ingredients and mix until fully combined, scraping down the bottom and the sides of the bowl half-way through. Mix in the shredded carrots.

Step 5

Refrigerate the dough for 20-30 minutes while the oven preheats.Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or a silicone baking mats.

Step 6

Scoop out 2 tablespoon-size dough balls and place at least 2 inches apart on the prepared baking sheet. Bake for 14-16 minutes, until the edges are golden and the centers of the cookies are set.

Step 7

Cool on the pan for 3-5 minutes, then transfer to a wire rack. Cool completely before frosting.

Make the Frosting
Step 1

Using a hand or stand mixer, beat together the butter and cream cheese until combined. Add the C&H® Powdered Sugar and vanilla.

Step 2

Mix on low, then switch to medium-high speed and continue mixing for about three minutes, or until light and creamy. Scrape down the sides and bottom of the bowl then mix for another 30 seconds or so.

Step 3

Transfer the frosting to a piping bag and snip off the end to make a large hole. Pipe frosting over the top of each cookie and sprinkle with chopped walnuts if desired.

Step 4

Store leftover cookies in an airtight container in the refrigerator for up to 3 days. Enjoy!

Additional Tips

Carrots can vary in size so I recommend weighing the correct amount of carrots. Pat the carrots dry to remove some of the moisture.

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Recipe by

Erin Collins

@Meaningfuleats

Erin Collins is the creator of Meaningful Eats, where she uses her food science background to create tested & perfected gluten-free recipes. Erin started her website in 2012 when she was diagnosed with celiac disease. She aims to share easy-to-prepare, approachable gluten-free food that anyone will enjoy. Erin’s recipes are made in thousands of kitchens around the world every single month. She resides in North Carolina with her husband and 4 children.

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