Carrot Cake Cookies
User Reviews
4.8
111 reviews
Excellent
Carrot Cake Cookies
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Easy to make, thick, soft, cake-like, chewy and topped with an irresistible cream cheese frosting.
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Ingredients
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 cup quick 1 minute oats
- 1 (3.4oz.) box instant vanilla pudding mix
- 2 tsp. cornstarch
- 2 tsp. cinnamon
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. nutmeg
- 1 cup unsalted butter, cold
- 1 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 2 large eggs
- 2 large egg yolks (no whites)
- 2 tsp. vanilla extract
- 1 cup finely grated carrots (about 2 large carrots)
For the cream cheese frosting:
- 8 oz. cream cheese, softened
- 8 Tbsp. unsalted butter, softened
- 2 cups confectioners sugar
- 1 1/2 tsp. vanilla extract
- pinch of salt
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Instructions
- Preheat oven to 400°F.
- In a large bowl, combine the dry ingredients: flour, cake flour, oats, pudding mix, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg.
- With a stand or hand held mixture, cream together the butter and sugars for ~4 minutes or until light and fluffy.
- Add in the eggs, egg yolks and vanilla extract. Mix until blended, scraping down the sides as needed.
- Gradually add in the dry ingredients on low speed. Lastly add in the grated carrots and mix just until combined. Dough will be wet/sticky.
- Using a cookie scoop, scoop dough onto a cookie sheet or baking sheet. (6 cookies per baking sheet). Bake for 12-14 minutes or until lightly golden around the edges. Be careful not to over bake them, slightly under baked cookies will be soft and cake-like! Remove from oven and let cool completely.
- Make the cream cheese frosting: In a large bowl, beat the softened cream cheese until smooth. Then add in the softened butter and combine until smooth. Add in the vanilla extract, salt and gradually add in the confectioners sugar and beat until frosting is smooth.
- Frost cookies and garnish with chopped pecans/walnuts and a sprinkle of cinnamon.
Notes
- Add in raisins or chopped nuts into the batter if desired. (~1 cup)
- Do not use the pre-grated matchstick carrots. They are too big and thick for these cookies.
- Use the quick 1 minute oats, not the old-fashioned rolled oats. I find the quick 1 minute oats result in a better crumb, and the old-fashioned oats dry out the cookie.
- Cookies stay fresh covered in the refrigerator for up to 1 week.
Nutrition Information
Show Details
Serving
1cookie (with frosting)
Calories
616kcal
(31%)
Carbohydrates
74g
(25%)
Protein
7g
(14%)
Fat
33g
(51%)
Saturated Fat
16g
(80%)
Trans Fat
1g
Cholesterol
125mg
(42%)
Sodium
637mg
(27%)
Potassium
172mg
(5%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Vitamin A
2969IU
(59%)
Vitamin C
1mg
(1%)
Calcium
95mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Serving | 1cookie (with frosting) | |
| Calories | 616kcal | 31% |
| Carbohydrates | 74g | 25% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 637mg | 27% |
| Potassium | 172mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 2969IU | 59% |
| Vitamin C | 1mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
111 reviews
Excellent
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