Description
Deliciously soft and spiced carrot cake cookies topped with optional creamy cream cheese frosting. These cookies combine the flavors of classic carrot cake with the ease of cookie baking, making them perfect for snacks, desserts, or festive occasions like Easter. Featuring grated carrots, warm spices, oats, and nuts, they offer a delightful texture and rich taste.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
Add-Ins
- 1/2 cup quick oats
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Cream Cheese Frosting (Optional)
- 4 oz cream cheese (softened)
- 2 tablespoons butter (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make clean-up easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined. This ensures your spices and leavening agents are well distributed in the dough.
- Cream Butter and Sugars: In a large bowl, using a mixer or by hand, cream the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This step helps create a tender cookie texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed mixture until fully incorporated, which helps bind the ingredients and adds flavor.
- Incorporate Carrots: Stir in the finely grated carrots to add moisture, sweetness, and that signature carrot cake flavor to the dough.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredient mixture into the wet ingredients, stirring just until combined to avoid overworking the dough.
- Add Oats, Nuts, and Raisins: Fold in the quick oats along with the chopped walnuts or pecans and raisins if using, adding texture, flavor, and a nutty sweetness.
- Scoop Dough: Drop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading while baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden and the centers are just set. This ensures a soft, chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely to avoid sogginess.
- Make Frosting (Optional): To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla extract, then mix until light and fluffy.
- Frost Cookies: Once cookies are completely cooled, spread or pipe the cream cheese frosting onto each cookie for an extra layer of indulgence.
Notes
- You can skip the cream cheese frosting if you prefer less sweetness or a simpler cookie.
- For a twist, add white chocolate chips instead of or along with nuts and raisins.
- Store cookies in an airtight container in the refrigerator for up to 5 days to keep them fresh.
- Use finely grated carrots for the best texture and blending in the cookie dough.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (with frosting)
- Calories: 140
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
