Description
These Carrot Cake Cookies are a delightful twist on the classic carrot cake, featuring soft, cake-like cookies full of warm spices, grated carrots, oats, and optional nuts and raisins. Topped with a luscious cream cheese frosting, they’re perfect for Easter or any cozy dessert craving.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
Additional Ingredients
- ½ cup rolled oats
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins (optional)
Optional Cream Cheese Frosting
- 4 oz cream cheese (softened)
- 2 tablespoons butter (softened)
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets 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. This evenly distributes the leavening agents and spices throughout the flour.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with brown sugar and granulated sugar until the mixture is light and fluffy. This process incorporates air, giving the cookies a tender texture.
- Add Egg, Vanilla, and Carrots: Beat in the large egg and vanilla extract until combined. Stir in the finely grated carrots to add moisture and natural sweetness to the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated to avoid overworking the dough and keeping the cookies tender.
- Fold in Oats, Nuts, and Raisins: Gently fold in rolled oats, chopped walnuts or pecans (if using), and raisins (if using) to add texture and flavor.
- Shape and Bake Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake the cookies for 10–12 minutes, or until the edges turn golden and the centers are set.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking.
- Prepare Cream Cheese Frosting: Beat softened cream cheese and butter together until smooth. Add powdered sugar and vanilla extract, then beat until the frosting is fluffy and creamy.
- Frost the Cookies: Once the cookies have completely cooled, spread or pipe the cream cheese frosting on top for a rich, tangy finish.
Notes
- These cookies have a soft, cake-like texture and bring all the cozy flavors of carrot cake into a convenient cookie form.
- Store frosted cookies in the refrigerator for up to 4 days to keep the frosting fresh.
- You can freeze unfrosted cookies in an airtight container for longer storage and frost them after thawing.
- For nut-free version, simply omit the walnuts or pecans.
- Feel free to customize by adding shredded coconut or different dried fruits to suit your taste.
