Description
Delight in these soft and flavorful Carrot Cake Cookies, combining the warm spices and moist texture of classic carrot cake into a convenient cookie form. Topped with creamy, tangy cream cheese frosting, these treats are perfect for any occasion, offering a perfect balance of sweetness, spice, and texture with grated carrots, oats, walnuts, and raisins.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients and Mix-ins
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1 cup old-fashioned oats
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Frosting
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C), and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Mix Wet Ingredients: In a separate large bowl, beat the softened butter with the granulated sugar and packed brown sugar until the mixture turns light and fluffy. Then, add the egg and vanilla extract, mixing thoroughly until well combined.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until incorporated. Fold in the grated carrots, old-fashioned oats, chopped walnuts, and raisins if using, ensuring an even distribution throughout the dough.
- Bake the Cookies: Using a cookie scoop or spoon, drop dollops of dough onto the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 12 to 14 minutes, or until the edges turn golden brown. Remove from the oven and allow the cookies to cool completely on a wire rack before frosting.
- Make the Frosting: While the cookies cool, prepare the cream cheese frosting by beating together softened cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and creamy.
- Frost the Cookies: Once the cookies have fully cooled, generously spread the cream cheese frosting over each cookie. Serve immediately or store in an airtight container.
Notes
- For a nut-free version, omit the walnuts.
- Raisins can be substituted with dried cranberries or chocolate chips as desired.
- Ensure cookies are completely cooled before frosting to prevent melting.
- Store cookies in an airtight container in the refrigerator for up to 5 days for optimal freshness.
- Allow refrigerated cookies to come to room temperature before serving for best flavor and texture.
