Description
Delight in these moist and flavorful Carrot Cake Cookies, perfectly combining the warm spices and textures of classic carrot cake with the convenience of a handheld treat. Each cookie is packed with grated carrots, rolled oats, raisins, and coconut, then topped with a luscious cream cheese frosting that melts in your mouth. Ideal for sharing at parties or enjoying as a snack, these carrot cake cookies bake up fluffy with a tender crumb and a delightful spice blend.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, lightly packed
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups finely grated carrots
- 1 cup unsweetened shredded coconut
- 1 cup California raisins
Cream Cheese Frosting
- 6 ounces cream cheese, softened
- 8 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 1/3 cups powdered sugar
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which usually takes about 3–5 minutes using an electric mixer. This step aerates the dough for tender cookies.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to ensure even mixing, then add the vanilla extract and mix until just combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, and salt. Gradually add this mixture to the wet ingredients, stirring until just incorporated to avoid overmixing.
- Fold in Carrots, Coconut, and Raisins: Gently fold the finely grated carrots, unsweetened shredded coconut, and California raisins into the batter until evenly distributed throughout the dough.
- Portion the Dough: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough about 2 inches apart onto the prepared baking sheets, allowing room for spreading during baking.
- Bake the Cookies: Place the trays in the preheated oven and bake for 9 to 10 minutes, or until the edges are lightly browned and the tops are set but still soft to the touch.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes to firm up, then transfer them to wire racks to cool completely before frosting.
- Prepare the Frosting: In a medium bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy. Add the vanilla extract and mix well.
- Add Powdered Sugar: Gradually sift in the powdered sugar, beating continuously until the frosting is smooth, fluffy, and spreadable.
- Assemble the Cookies: Spread about 1 tablespoon of cream cheese frosting on the flat side of one cooled cookie, then sandwich it with another cookie, pressing gently to spread the frosting evenly.
- Set the Frosting: Allow the frosted cookies to rest at room temperature for 1 to 2 hours so the frosting can set properly before serving.
Notes
- Be sure the carrots are finely grated to ensure the cookies have a consistent texture and bake evenly.
- For softer cookies, avoid overbaking; the centers should remain slightly soft when you remove them from the oven.
- These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- To make ahead, bake the cookies and freeze unfrosted. Thaw completely before frosting and assembling.
- If you prefer, swap the raisins with chopped walnuts or pecans for added crunch.
