Oatmeal Carrot Cake Cookies with Cream Cheese Frosting
User Reviews
4.9
69 reviews
Excellent
Oatmeal Carrot Cake Cookies with Cream Cheese Frosting
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These Oatmeal Carrot Cake Cookies with Cream Cheese Frosting are like an oatmeal cookie carrot cake love child.
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Ingredients
- 1/2 cup salted butter
- 1 cup all purpose flour
- 2 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large carrots, peeled and shredded or grated about 1 1/2 cups
- 1/2 cup unsweetened applesauce
- 3/4 cup brown sugar, packed
- 1/4 cup pure maple syrup
- 3 1/2 cups old fashioned rolled oats
- 1 large egg
- 2 teaspoons vanilla extract
- pinch nutmeg
- pinch ground ginger
Cream Cheese Frosting
- 6 oz cream cheese
- 2 cups confectioner's sugar
- 1/4 cup butter, softened salted or unsalted
- 1 teaspoon vanilla extract
- pinch kosher salt (unless you're using salted butter)
- 1-2 tablespoons water, optional
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Instructions
- Pre-heat oven to 350 degrees and line baking sheets with parchment paper.
- Add flour, cinnamon, nutmeg, ginger, baking soda, and salt to a medium sized bowl and mix.
- Add butter and sugar to a bowl of stand mixer (or to a large bowl) and cream with paddle attachment or hand mixer.
- Beat in egg and then add maple syrup, vanilla, and then add applesauce.
- Add flour mixture and then use a spatula to mix in.
- Add in oats and fold in shredded carrots and with spatula.
- Add small balls of dough (2-3 inches) on parchment paper. Keep in balls or flatten if a flatter cookie is desired. Leave at least 1 inch between doughs because they will not spread much.
- Bake for 10 minutes and then rotate baking sheets in oven and bake for another 10 minutes.
- Meanwhile, make cream cheese frosting.
- Remove cookies from oven and add to cooling rack.
- Once cookies are cooled, add frosting.
- Serve and enjoy! Or store in an airtight container for up to a week, or freeze for up to 3 months.
Make the Cream Cheese Frosting
- In a medium bowls add cream cheese, butter, vanilla extract and salt. Cream with a hand mixer. Slowly add sugar, one cup at a time and blend until creamy.
- Add water (just one tablespoon at a time) if you like a looser frosting.
Equipments used:
Notes
- If using unsalted butter instead of salted, just add 1/4 teaspoon more salt to the recipe.
- To "hide" the carrot more, grate instead of shred.
Nutrition Information
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Calories
97kcal
(5%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Cholesterol
12mg
(4%)
Sodium
95mg
(4%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
776IU
(16%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 95mg | 4% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 776IU | 16% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
69 reviews
Excellent
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