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Carrot Cake Cookies with Cream Cheese Frosting

Delicious carrot cake cookies topped with a creamy frosting, perfect for any occasion.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Frosting
Servings: 24 servings
Calories: 190kcal

Equipment

  • Stand Mixer
  • Baking Sheets
  • Parchment Paper

Ingredients

FOR THE COOKIES

  • 1 stick unsalted butter, softened
  • 0.5 cup packed light brown sugar
  • 0.5 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 0.5 cup rolled oats
  • 0.5 cup sweetened shredded coconut
  • 0.5 cup golden raisins (soaked)
  • 0.75 cup grated carrots
  • 0.5 cup chopped walnuts

FOR THE FROSTING

  • 2 ounce cream cheese
  • 2 tablespoon butter
  • 1 to 1.5 cups powdered sugar, sifted important so you don’t have lumps in your frosting!
  • 0.5 teaspoon vanilla

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together butter and sugars for 2-3 minutes until lightened in color and fluffy. Do not cut this step short!
  • Add the egg and the vanilla and keep mixing to combine. Turn off mixer and scrape down sides of the bowl before moving to next step.
  • In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Whisk to fully incorporate.
  • Add the flour mixture to the butter mixture and beat on low until just combined.
  • With the mixer still on low, add the oats, coconut, raisins, carrots and walnuts.
  • Place dough in the refrigerator to chill. At least 2 hours chilling time is recommended.
  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • Scoop the dough into evenly sized mounds and place a couple inches apart on the cookie sheets. I used a tablespoon to scoop it out and rolled it into balls by hand. They were probably about 1 1/2 inches in diameter.
  • Bake for 10-12 minutes, until set around the edges but still soft in the center. You may want to rotate your cookie sheets halfway through cooking or bake one sheet at a time to ensure even cooking.
  • Let the cookies cool for a few minutes on the baking sheet and then transfer to a wire rack.
  • For the frosting, in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together the cream cheese and butter.
  • Once incorporated, slowly add the powdered sugar and vanilla. Keep mixing until light and fluffy.

Notes

If you prefer a thicker frosting, consider doubling the frosting ingredients.

Nutrition

Calories: 190kcal | Fat: 9g