Description

These Carrot Cake Cookies are a delightful twist on a classic dessert, combining all the flavors of a traditional carrot cake in a portable, handheld treat. Soft, spiced cookies loaded with carrots and optional nuts and raisins, topped with a luscious cream cheese frosting, make for a perfect sweet indulgence.

Ingredients

Cookies:

1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup rolled oats
3/4 cup finely grated carrots
1/2 cup chopped walnuts or pecans (optional)
1/3 cup raisins (optional)

Optional Cream Cheese Frosting:

4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Beat in egg and vanilla.
In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Gradually add dry ingredients to wet, mixing until just combined.
Stir in oats, grated carrots, and optional nuts and raisins.
Drop dough by rounded tablespoons onto baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes or until edges are lightly golden and centers are set.
Cool on the sheet for 5 minutes before transferring to a wire rack.
To make the frosting, beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla. Spread or pipe onto cooled cookies if desired.

Notes

For a chewier cookie, chill dough for 30 minutes before baking.
Add a pinch of cloves or ginger for extra spice.