Carrot Cake Cookies
User Reviews
5
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Prep Time
30 mins
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Cook Time
12 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
Description
Carrot Cake Cookies combine softened butter with light brown and granulated sugar to create a creamy base, into which eggs and vanilla are beaten. Flour is mixed with baking soda, cinnamon, nutmeg, and salt, then combined with old-fashioned oats to give a hearty texture. Grated carrots and chopped nuts provide moisture and crunch. Raisins can be added optionally for extra sweetness.
The dough is portioned and baked until just set, with centers slightly underbaked for tenderness. The cookies are cooled before applying a rich cream cheese frosting stabilized with corn starch to maintain shape and reduce messiness.
This recipe offers a portable way to enjoy carrot cake flavors without the traditional cake form. The cookies balance soft centers with chewy oats and crunchy nuts, while the cream cheese frosting adds a tangy sweetness.
Peeling carrots before grating improves their appearance, and shredding carrots finely using a food processor is recommended. Cookies store best in airtight containers, refrigerated for up to 5 days, and can be enjoyed cold or returned to room temperature before eating.
Ingredients
Cookies
- 1 cup butter softened, unsalted
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large egg room temperature preferred
- 2 teaspoons vanilla extract pure
- 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 carrot grated, shredded
- ¾ cup walnuts chopped, or pecans
- ½-1 cup raisins optional depending on preference
Frosting
- ¾ cup butter softened, salted
- 12 oz cream cheese softened
- 4 ½ cups powdered sugar
- 1 tsp vanilla extract pure
- 1 Tablespoons corn starch (this helps the frosting to maintain its shape - it's less likely to make a mess your hands this way!)
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.
Notes
- Peel carrots before grating for a cleaner appearance.
- Use a food processor to shred and finely chop carrots for even texture.
- Store frosted cookies in an airtight container at room temperature for up to 24 hours or refrigerated up to 5 days.
- Cookies taste good cold, but can be warmed to room temperature if preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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