Carrot Cake Cookies
User Reviews
5.0
102 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
42 mins
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Servings
32 cookies
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Calories
317 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Carrot Cake Cookies
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Carrot cake cookies are chewy, oatmeal-based cookies topped with a swirl of cream cheese frosting. They taste like a slice of carrot cake, but are so much easier to make! Recipe includes a how-to video!
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Ingredients
Cookies
- 1 1 cup unsalted butter softened
- 1 1 cup light brown sugar packed
- ½ ½ cup granulated sugar
- 2 2 large eggs room temperature preferred
- 2 2 teaspoons pure vanilla extract
- 1 ¾ 1 ¾ cup all-purpose flour
- 1 1 teaspoon baking soda
- 2 2 teaspoons ground cinnamon
- ¼ ¼ teaspoon nutmeg
- ½ ½ teaspoon salt
- 3 3 cups old-fashioned oats
- 1 1 cup grated/shredded carrots
- ¾ ¾ cup chopped walnuts or pecans
- ½-1 ½-1 cup raisins optional depending on preference
Frosting
- ¾ ¾ cup salted butter softened
- 12 12 oz cream cheese softened
- 4 ½ 4 ½ cups powdered sugar
- 1 1 tsp pure vanilla extract
- 1 1 Tablespoons corn starch (this helps the frosting to maintain its shape - it's less likely to make a mess your hands this way!)
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Instructions
- Preheat oven to 350F (175C).
- In a large mixing bowl, combine butter and sugars and use an electric mixer (or a stand mixer fitted with the paddle attachment) and beat until creamy, light, and fluffy (about 1-2 minutes).
- Add eggs and vanilla extract and stir well. Pause occasionally to scrape down the sides and bottom of the bowl.
- In a separate, medium-sized mixing bowl, combine flour, baking soda, nutmeg, and salt.
- Gradually add dry ingredients to the wet, pausing periodically to scrape down the sides of the bowl with a spatula.
- Stir in oats until completely combined.
- Add carrots and walnuts/pecans (and raisins, if using).
- Drop cookies by 2-Tablespoon-sized scoops (43g) onto parchment paper-lined cookie sheet, spacing cookies at least 2" (5cm) apart. For more uniform cookies, roll the dough into a smooth ball between your palms (dough is sticky!). Bake 11-12 minutes on 350F (177C). Cookies may appear slightly underbaked at their centers still.
- Allow cookies to cool completely on baking tray before decorating with icing.
For Frosting
- Combine butter and cream cheese in a large mixing bowl (or bowl of stand mixer fitted with paddle attachment) and beat until smooth and creamy,.
- Gradually add powdered sugar, about half a cup at a time, scraping down the sides of the bowl as needed.
- Stir in vanilla extract.
- Add corn starch and stir.
- Spread frosting onto cookies or transfer frosting into a piping bag fitted with a Ateco 846 tip and pipe on top of cooled cookies.
Equipments used:
Notes
- I recommend peeling carrots before grating, it will make the carrots look nicer. To grate your carrots you may just use a box grater. My preferred method is to use the "shred" blade on my food processor to shred the carrots, then use the standard blade and pulse several seconds until the carrots are a fine consistency (don't go too far or you'll have carrot puree!).
- Store frosted cookies in an airtight container at room temperature for up to 24 hours or in the refrigerator (tightly sealed) for up to 5 days. I personally do enjoy the taste of these cold, but if you prefer them at room temperature just let them sit out of the fridge for about 15-20 minutes before enjoying.
Nutrition Information
Show Details
Serving
1frosted cookie
Calories
317kcal
(16%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
49mg
(16%)
Sodium
150mg
(6%)
Potassium
110mg
(3%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
1139IU
(23%)
Vitamin C
0.4mg
(0%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Serving | 1frosted cookie | |
| Calories | 317kcal | 16% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 150mg | 6% |
| Potassium | 110mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 1139IU | 23% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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