Carrot Cake Cookies With Cream cheese icing
Carrot cake cookies are the ultimate springtime treat, and this recipe takes it up a notch with chewy oats, cozy spices, and a rich cream cheese swirl on top. They're easy to make, adorable with sprinkles, and perfect for picnics, potlucks, and holidays—or just because!
Servings: 32 cookies
Calories: 244kcal
Equipment
- Piping bag with a large piping tip ½" opening for tip
Ingredients
Cookies
- 1 cup unsalted butter softened (226 g)
- 1 cup light brown sugar packed (200 g)
- ½ cup granulated sugar (100 g)
- 2 eggs large at room temperature
- 2 teaspoons pure vanilla extract
- 1 ¾ cup all-purpose flour (215 g)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 3 cups old-fashioned oats (295 g) not quick or steel-cut
- 1 cup grated/shredded carrots (120 g) peeled
- ¾ cup chopped walnuts or pecans (120 g) toasted then chopped
- ½-1 cup raisins 80-160 g optional, depending on your preference
Frosting
- ¾ cup unsalted butter softened (170 g)
- 12 oz cream cheese softened (340 g)
- 4 ½ cups powdered sugar (565 g)
- 1 teaspoon pure vanilla extract
- 1 Tablespoon corn starch This helps the frosting maintain its shape.
Instructions
For Cookies:
- Preheat oven to 350F (175C).
- Combine the 1 cup soft unsalted butter, 1 cup light brown sugar, and ½ cup granulated sugar in a large mixing bowl using an electric mixer. Beat until creamy, light, and fluffy for about 1-2 minutes. You may also use a stand mixer fitted with the paddle attachment.
- Add 2 large eggs and 2 teaspoons of pure vanilla extract and stir well. Occasionally scrape down the sides and bottom of the bowl.
- In a separate, medium-sized mixing bowl, whisk together 1 ¾ cup all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon,¼ teaspoon nutmeg, ½ teaspoon salt.
- Gradually add dry ingredients to the wet, mixing after each addition. Occasionally scrape down the sides of the bowl with a spatula.
- Stir in the 3 cups of old-fashioned oats until thoroughly combined.
- Add the 1 cup of shredded carrots, ¾ cup of chopped toasted walnuts, and the amount of raisins you desire.
- Drop cookies by 2-tablespoon-sized scoops (43g) onto a parchment paper-lined cookie sheet, spacing cookies at least 2" (5cm) apart. ** see notes
- Bake for 11-12 minutes at 350F (177C). Cookies may still appear slightly underbaked at their centers.
- Allow cookies to cool completely on the baking tray before decorating with icing.
For frosting:
- Combine butter and cream cheese in a large mixing bowl and beat until smooth and creamy, ¾ cup salted butter,12 oz cream cheese
- Gradually add powdered sugar, about half a cup at a time, scraping down the sides of the bowl as needed 4 ½ cups powdered sugar
- Stir in vanilla extract 1 teaspoon pure vanilla extract
- Add cornstarch and stir 1 Tablespoon corn starch
- Spread frosting onto cookies with a small spatula or pipe the frosting on with a decorator tip.
Notes
Carrots :
I recommend peeling carrots before grating; it will make them look nicer. You may just use a box grater to grate your carrots. I like to use the "shred" blade on my food processor to shred the carrots. After that, I switch to the standard blade and pulse for a few seconds. This will give you a fine consistency. Please don't overdo it; you'll end up with carrot puree! Storing:
Store frosted cookies in an airtight container. You can keep them at room temperature for up to 24 hours. If you want them to last longer, seal them tightly in the refrigerator for up to 5 days. I enjoy the taste of these cold. But if you like them at room temperature, just let them sit out of the fridge for 15-20 minutes before enjoying them. **Roll the dough into a smooth ball between your palms and place it on the parchment-lined cookie sheet for a more uniform cookie. The dough is sticky!
I recommend peeling carrots before grating; it will make them look nicer. You may just use a box grater to grate your carrots. I like to use the "shred" blade on my food processor to shred the carrots. After that, I switch to the standard blade and pulse for a few seconds. This will give you a fine consistency. Please don't overdo it; you'll end up with carrot puree! Storing:
Store frosted cookies in an airtight container. You can keep them at room temperature for up to 24 hours. If you want them to last longer, seal them tightly in the refrigerator for up to 5 days. I enjoy the taste of these cold. But if you like them at room temperature, just let them sit out of the fridge for 15-20 minutes before enjoying them. **Roll the dough into a smooth ball between your palms and place it on the parchment-lined cookie sheet for a more uniform cookie. The dough is sticky!
Nutrition
Calories: 244kcal | Carbohydrates: 41g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 116mg | Potassium: 116mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1137IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg