Description
These Perfect Carrot Cake Cookies combine the warm spices and moist texture of a classic carrot cake into a convenient, handheld treat. Featuring finely grated carrots, rolled oats, and optional nuts and raisins, these cookies are soft, flavorful, and enhanced by a smooth cream cheese frosting. They make a delightful dessert or a special snack, perfect for Easter or any cozy occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup 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
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Additional Mix-ins
- 1 cup finely grated carrots
- 1/2 cup old-fashioned oats
- 1/3 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins (optional)
Cream Cheese Frosting (Optional)
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat oven and prepare baking sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt until fully combined. This ensures the spices and leavening agents are evenly distributed.
- Cream butter and sugars: In a large bowl, beat the softened unsalted butter with the light brown sugar and granulated sugar until the mixture is light and fluffy, which creates a tender cookie texture.
- Add egg and vanilla: Beat in the large egg and vanilla extract to the butter-sugar mixture until smooth and well incorporated.
- Combine wet and dry ingredients: Stir in the finely grated carrots and old-fashioned oats. Gradually add the dry ingredient mixture and stir until just combined to avoid overmixing, which can toughen the cookies.
- Fold in nuts and raisins (optional): Gently fold in the chopped walnuts or pecans and raisins if using, for added texture and flavor.
- Scoop and bake: Using a tablespoon-sized scoop, place dough portions onto the prepared baking sheet spaced about 2 inches apart to allow spreading. Bake in the preheated oven for 10 to 12 minutes or until the edges turn lightly golden and the centers feel set.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before frosting.
- Prepare cream cheese frosting (optional): In a bowl, beat together softened cream cheese and butter until smooth. Mix in vanilla extract, then gradually add powdered sugar until the frosting reaches a creamy and spreadable consistency.
- Frost the cookies: Once cookies have cooled, spread or pipe the cream cheese frosting on top. If not serving immediately, refrigerate the frosted cookies to keep the frosting firm.
Notes
- For a less sweet or more breakfast-friendly cookie, you can omit the cream cheese frosting.
- Finely grate the carrots to ensure they blend well into the dough and distribute moisture evenly.
- Store unfrosted cookies in an airtight container at room temperature for up to 3 days.
- If frosted, refrigerate the cookies to maintain frosting freshness and consume within 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie with frosting
- Calories: 160
- Sugar: 13g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
