Description
Delightfully soft and moist carrot cake cookies infused with warm spices, rolled oats, and optional walnuts and raisins. Topped with a creamy, tangy cream cheese frosting, these cookies combine the best flavors of classic carrot cake in a convenient handheld treat, perfect for snacking or dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients and Mix-ins
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1 cup old-fashioned oats
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Frosting
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet 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 to evenly distribute the leavening agents and spices.
- Mix Wet Ingredients: In a separate large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until fully incorporated.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender. Fold in the grated carrots, old-fashioned oats, and if desired, chopped walnuts and raisins, for additional texture and flavor.
- Bake: Using a cookie scoop or spoon, drop dollops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12 to 14 minutes, or until the edges start to turn golden brown. Remove from the oven and allow the cookies to cool completely on a wire rack before frosting.
- Make the Frosting: In a clean bowl, beat together the softened cream cheese, softened butter, powdered sugar, and vanilla extract until the frosting is smooth, creamy, and easily spreadable.
- Frost the Cookies: Once the cookies are fully cooled, generously spread the cream cheese frosting over the top of each cookie. Serve immediately or store in an airtight container.
Notes
- For a nut-free version, omit the walnuts or substitute with seeds like pumpkin or sunflower seeds.
- Make sure the cookies are completely cooled before frosting to prevent the frosting from melting.
- You can substitute old-fashioned oats with quick oats if needed, but the texture will be slightly different.
- These cookies store well in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting.
- Optional: Add a pinch of ground ginger or cloves for extra spice notes.
