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
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.
