Oatmeal Carrot Cake Cookies with Cream Cheese Frosting
User Reviews
4.9
Oatmeal Carrot Cake Cookies with Cream Cheese Frosting
Description
Oatmeal Carrot Cake Cookies with Cream Cheese Frosting incorporate shredded carrots and rolled oats into a spiced dough seasoned with cinnamon, nutmeg, and ginger, creating a moist cookie with a cake-like texture. The use of applesauce and maple syrup adds natural sweetness and moisture, complementing the brown sugar and butter base.
The dough is portioned into balls and baked at 350°F, then cooled before applying a smooth cream cheese frosting enhanced with vanilla and a touch of salt. The frosting adds a creamy, slightly tangy contrast to the sweet, spiced cookie.
These cookies provide a balance of hearty oat texture, tender crumb, and aromatic spices. They can be stored in an airtight container for up to a week or frozen up to three months, making them a convenient treat to prepare in advance.
Ingredients
- 1/2 cup butter salted
- 1 cup all-purpose flour
- 2 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large carrot about 1 1/2 cups, peeled, shredded or grated
- 1/2 cup applesauce unsweetened
- 3/4 cup brown sugar packed
- 1/4 cup pure maple syrup
- 3 1/2 cups rolled oats old fashioned
- 1 large egg
- 2 teaspoons vanilla extract
- pinch nutmeg
- pinch ground ginger
Cream Cheese Frosting
- 6 oz cream cheese
- 2 cups confectioners sugar
- 1/4 cup butter salted or unsalted, softened
- 1 teaspoon vanilla extract
- pinch kosher salt (unless you're using salted butter)
- 1-2 tablespoons water optional
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.
Notes
- If using unsalted butter, add 1/4 teaspoon extra salt to balance flavor.
- To reduce visible carrot pieces, grate carrots finely rather than shredding.
- Cookies can be stored airtight up to one week or frozen for three months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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