Description
These Carrot Cake Cookies combine the moist, spiced flavors of a classic carrot cake with the convenience and portability of a cookie. Packed with oats, grated carrots, nuts, and optional raisins, these cookies are topped with a creamy, smooth cream cheese frosting, making them a delightful treat perfect for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs (room temperature preferred)
- 2 teaspoons pure vanilla extract
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 3 cups old-fashioned oats
- 1 cup grated/shredded carrots
- ¾ cup chopped walnuts or pecans
- ½-1 cup raisins (optional depending on preference)
Frosting
- ¾ cup salted butter (softened)
- 12 oz cream cheese (softened)
- 4 ½ cups powdered sugar
- 1 tsp pure vanilla extract
- 1 tablespoon corn starch (helps frosting maintain its shape)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready once your dough is prepared.
- Mix Butter and Sugars: In a large mixing bowl, use an electric mixer or a stand mixer with a paddle attachment to beat the softened butter, light brown sugar, and granulated sugar together until the mixture becomes creamy, light, and fluffy, about 1-2 minutes.
- Add Eggs and Vanilla: Incorporate the eggs and pure vanilla extract into the buttery mixture. Beat well, pausing periodically to scrape down the sides and bottom of the bowl to fully combine the ingredients.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, and salt.
- Add Dry to Wet Mixture: Gradually add the dry ingredients into the wet mixture, mixing carefully and scraping the bowl with a spatula as needed to ensure an even blend without overmixing.
- Stir in Oats: Add the old-fashioned oats and mix until thoroughly combined.
- Add Carrots, Nuts, and Raisins: Fold in the grated carrots, chopped walnuts or pecans, and optional raisins until evenly distributed throughout the cookie dough.
- Form and Bake Cookies: Drop the cookie dough by 2-tablespoon-sized scoops (about 43g) onto a parchment paper-lined baking sheet, spacing them 2 inches apart. For uniform cookies, roll the dough into smooth balls despite the sticky texture. Bake in the preheated oven for 11-12 minutes until the edges are set but centers may still appear slightly underbaked.
- Cool: Remove the cookies from the oven and allow them to cool completely on the baking tray before frosting.
- Prepare Frosting – Beat Butter and Cream Cheese: In a large mixing bowl or stand mixer bowl fitted with a paddle attachment, beat together the softened salted butter and cream cheese until smooth and creamy.
- Add Powdered Sugar Gradually: Slowly incorporate the powdered sugar, about half a cup at a time, scraping the bowl as needed to maintain a smooth texture.
- Stir in Vanilla: Mix in the pure vanilla extract until fully incorporated.
- Add Corn Starch: Add one tablespoon of corn starch to the frosting and stir well. This addition helps the frosting to maintain its shape and reduces mess.
- Frost Cookies: Either spread the frosting evenly onto the cooled cookies using a spatula or transfer the frosting into a piping bag fitted with an Ateco 846 tip to pipe decorative swirls on top.
Notes
- If you prefer a nuttier flavor, substitute walnuts with pecans or your favorite nuts.
- For a sweeter cookie, increase the amount of raisins or omit them if you prefer less sweetness.
- Ensure the eggs are at room temperature before mixing to create a smooth batter.
- Allow cookies to cool fully before frosting to prevent the frosting from melting.
- Use parchment paper on baking sheets to prevent sticking and for easy cleanup.
- For thicker frosting, chill it slightly before spreading or piping.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American