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–+ servings
Carrot Cake Cookies

Carrot Cake Cookies

Carrot cake cookies are chewy, oatmeal-based cookies topped with a swirl of cream cheese frosting. They taste like a slice of carrot cake, but are so much easier to make!
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Cookie, Dessert
Cuisine American
Servings 32 cookies
Calories 317 kcal

Equipment

  • baking sheet
  • Mixing Bowls
  • cookie scoop
  • parchment paper
  • piping bag
  • Ateco 846 piping tip

Ingredients
  

Cookies

  • 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

  • ¾ cup salted butter softened
  • 12 oz cream cheese softened
  • 4 ½ cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon corn starch this helps the frosting to maintain its shape

Instructions
 

Preparation

  • Preheat oven to 350F (175C).
  • In a large mixing bowl, combine butter and sugars and use an electric mixer (or a stand mixer fitted with the paddle attachment) and beat until creamy, light, and fluffy (about 1-2 minutes).
  • Add eggs and vanilla extract and stir well. Pause occasionally to scrape down the sides and bottom of the bowl.
  • In a separate, medium-sized mixing bowl, combine flour, baking soda, nutmeg, and salt.
  • Gradually add dry ingredients to the wet, pausing periodically to scrape down the sides of the bowl with a spatula.
  • Stir in oats until completely combined.
  • Add carrots and walnuts/pecans (and raisins, if using).
  • Drop cookies by 2-Tablespoon-sized scoops (43g) onto parchment paper-lined cookie sheet, spacing cookies at least 2" (5cm) apart. For more uniform cookies, roll the dough into a smooth ball between your palms (dough is sticky!). Bake 11-12 minutes on 350F (177C). Cookies may appear slightly underbaked at their centers still.
  • Allow cookies to cool completely on baking tray before decorating with icing.

Frosting

  • Combine butter and cream cheese in a large mixing bowl (or bowl of stand mixer fitted with paddle attachment) and beat until smooth and creamy.
  • Gradually add powdered sugar, about half a cup at a time, scraping down the sides of the bowl as needed.
  • Stir in vanilla extract.
  • Add corn starch and stir.
  • Spread frosting onto cookies or transfer frosting into a piping bag fitted with a Ateco 846 tip and pipe on top of cooled cookies.

Notes

I recommend peeling carrots before grating to make the carrots look nicer. Store frosted cookies in an airtight container at room temperature for up to 24 hours or in the refrigerator (tightly sealed) for up to 5 days. Enjoy them cold, or let them sit out of the fridge for about 15-20 minutes before enjoying.

Nutrition

Serving: 1frosted cookieCalories: 317kcalCarbohydrates: 41gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 49mgSodium: 150mgPotassium: 110mgFiber: 1gSugar: 27gVitamin A: 1139IUVitamin C: 0.4mgCalcium: 32mgIron: 1mg
Keyword baking, carrot cake cookies, cookies, dessert, Easy Recipes, oatmeal cookies
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