Carrot Cake Cookies with Cream Cheese Frosting
Creamy, spiced, and irresistibly soft — these Carrot Cake Cookies with Cream Cheese Frosting are everything you want in a sweet treat and more.
Servings: 24 cookies
Calories: 150kcal
Equipment
- Stand Mixer
- Baking Sheets
- Parchment Paper
- Mixing Bowl
Ingredients
Ingredients
- 1 stick Unsalted Butter, softened at room temperature
- 1/2 cup Light Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 large Egg
- 1 cup All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Ground Ginger
- 1/2 teaspoon Salt
- 1/2 cup Rolled Oats, old-fashioned
- 1/2 cup Sweetened Shredded Coconut
- 1/2 cup Golden Raisins soaked in warm water for 10 minutes, then drained
- 3/4 cup Grated Carrots finely grated, packed
- 1/2 cup Chopped Walnuts toasted for extra flavor, optional
- 2 ounces Cream Cheese softened, for frosting
- 2 tablespoons Butter softened, for frosting
- 1 to 1.5 cups Powdered Sugar sifted, for frosting
- 1/2 teaspoon Vanilla for frosting
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together the softened butter, light brown sugar, and granulated sugar for 2–3 minutes until lightened in color and fluffy.
- Add the egg and 1 teaspoon vanilla extract and mix until fully combined. Scrape down the sides of the bowl to ensure even mixing.
- In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger, and 1/2 teaspoon salt until fully incorporated.
- Add the flour mixture to the butter mixture and beat on low speed until just combined; avoid overmixing to keep cookies tender.
- With the mixer on low, add 1/2 cup rolled oats, 1/2 cup shredded coconut, 1/2 cup drained golden raisins, 3/4 cup grated carrots, and 1/2 cup chopped walnuts. Mix until evenly distributed.
- Cover the dough and place it in the refrigerator to chill for at least 2 hours; chilling helps the cookies hold shape and concentrates flavors.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop the chilled dough into evenly sized mounds (about 1.5 tablespoons each) and place a couple inches apart on the lined cookie sheets.
- Bake for 10–12 minutes, until the edges are set and the centers are still soft; they will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- For the frosting: in a stand mixer or large bowl, cream together 2 ounces softened cream cheese and 2 tablespoons softened butter until smooth.
- Slowly add 1 to 1.5 cups sifted powdered sugar and 1/2 teaspoon vanilla, mixing until the frosting is light and fluffy. Adjust powdered sugar for desired sweetness and thickness.
- Once cookies are completely cool, spread or pipe the cream cheese frosting on top and serve.
Notes
Store frosted cookies in an airtight container in the refrigerator for up to 4–5 days. Unfrosted cookies freeze best for up to 3 months.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 50mg | Fiber: 1g | Sugar: 8g | Vitamin A: 500IU | Calcium: 20mg | Iron: 0.5mg