Description
Delight in these moist and flavorful Carrot Cake Cookies, packed with grated carrots, oats, coconut, and raisins, and topped with a smooth cream cheese frosting. Perfect for a sweet treat with a hint of spice and wholesome ingredients.
Ingredients
Scale
Cookies
- 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
Frosting
- 6 ounces cream cheese, softened
- 8 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 1/3 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring even sweetness and texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, mixing until well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, old fashioned rolled oats, baking soda, baking powder, cinnamon, and salt. Gradually add this dry mixture to the wet mixture, stirring until just incorporated.
- Add Carrots, Coconut, and Raisins: Fold in the finely grated carrots, unsweetened shredded coconut, and California raisins to the dough, distributing them evenly.
- Shape Cookies: Drop the cookie dough by tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 9 to 10 minutes, until the edges turn a light golden brown and the tops are set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Prepare Frosting: Beat the softened cream cheese, butter, and vanilla extract together in a bowl until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture, beating continuously until the frosting is smooth and spreadable.
- Assemble Cookies: Spread about 1 tablespoon of frosting on the flat side of one cookie, then top with another cookie to form a sandwich.
- Set Frosting: Allow the frosted cookies to rest for 1 to 2 hours to let the frosting set before serving.
Notes
- Ensure the carrots are finely grated to blend seamlessly into the cookie dough.
- For best results, use room temperature ingredients to ensure smooth mixing.
- Store cookies in an airtight container in the refrigerator due to the cream cheese frosting; they keep well for up to 5 days.
- These cookies can also be frozen unassembled; frost and assemble after thawing.
- If preferred, substitute unsweetened coconut with chopped nuts for a crunchy variation.
