Description
These Carrot Cake Cookies combine the classic flavors of carrot cake with the convenience and texture of a cookie. Loaded with grated carrots, oats, and optional walnuts and raisins, these soft, flavorful cookies are topped with a creamy, tangy cream cheese frosting, making them a delightful treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1 cup old-fashioned oats
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Frosting
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
- Mix Wet Ingredients: In a separate large bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then add the egg and vanilla extract, mixing until fully incorporated.
- Combine Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined without overmixing. Fold in the grated carrots, old-fashioned oats, and if desired, the chopped walnuts and raisins to add texture and flavor.
- Bake: Using a cookie scoop or spoon, drop dollops of dough onto the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 12-14 minutes or until the edges turn golden brown. Allow the cookies to cool completely on a wire rack before frosting.
- Make the Frosting: In a clean bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is fluffy and spreadable.
- Frost the Cookies: Once the cookies have cooled completely, generously spread the cream cheese frosting on top of each cookie and serve.
Notes
- You can omit walnuts and raisins if you prefer nut-free or simpler cookies.
- Make sure the cookies are fully cooled before frosting to prevent melting.
- Store frosted cookies in an airtight container in the refrigerator for up to 3 days.
- For softer cookies, do not overbake; check them at 12 minutes.
- Grated carrots should be squeezed lightly to remove excess moisture before adding to the dough.
