Description
Delight in these chewy, oatmeal-based Carrot Cake Cookies topped with a creamy, luscious cream cheese frosting. They perfectly capture the classic flavors of carrot cake with a simplified cookie twist, making them an easy and crowd-pleasing treat for any occasion.
Ingredients
Scale
Cookie Ingredients
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs (room temperature preferred)
- 2 teaspoons pure vanilla extract
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 3 cups old-fashioned oats
- 1 cup grated/shredded carrots
- ¾ cup chopped walnuts or pecans
- ½-1 cup raisins (optional depending on preference)
Frosting Ingredients
- ¾ cup salted butter (softened)
- 12 oz cream cheese (softened)
- 4 ½ cups powdered sugar
- 1 tsp pure vanilla extract
- 1 Tablespoon corn starch (helps frosting maintain shape)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cookies perfectly.
- Cream Butter and Sugars: In a large mixing bowl, combine unsalted butter, light brown sugar, and granulated sugar. Using an electric or stand mixer fitted with a paddle attachment, beat them together until creamy, light, and fluffy, about 1-2 minutes.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture, stirring well. Pause occasionally to scrape down the sides and bottom of the bowl to ensure even mixing.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, and salt until well combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, carefully folding it in. Scrape the bowl sides to ensure thorough mixing.
- Add Oats, Carrots, Nuts, and Raisins: Stir in the old-fashioned oats until completely incorporated, then fold in the grated carrots, chopped walnuts or pecans, and raisins if using.
- Shape Cookies: Drop cookie dough by 2-tablespoon-sized scoops (approximately 43g each) onto a parchment paper-lined cookie sheet, spacing them at least 2 inches apart. For more uniform cookies, roll each dough scoop into a smooth ball despite the sticky texture.
- Bake Cookies: Bake in the preheated oven for 11-12 minutes at 350°F (177°C). Be careful; cookies may appear slightly underbaked in the centers when done.
- Cool Completely: Allow cookies to cool fully on the baking tray before decorating, which helps frosting set perfectly without melting.
- Prepare Frosting: In a mixing bowl, beat softened salted butter and cream cheese together until smooth and fluffy. Gradually add powdered sugar, vanilla extract, and corn starch, mixing well until the frosting is creamy and holds its shape.
- Decorate Cookies: Once cookies have cooled, spread or pipe the cream cheese frosting on top. Serve and enjoy your carrot cake cookie delights!
Notes
- Carrot cake cookies have a chewy texture with a delicious oatmeal base topped with a smooth cream cheese frosting.
- This recipe is much easier and quicker than baking a traditional carrot cake but delivers the same satisfying flavor.
- The optional raisins add a nice burst of sweetness but can be omitted or adjusted according to preference.
- Corn starch in the frosting helps keep it firm and less messy on your hands during decorating and eating.
- For best results, ensure butter and eggs are at room temperature before starting.
- These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 frosted cookie
- Calories: 317 kcal
- Sugar: 27 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.4 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 49 mg
