Description
Deliciously soft and chewy Carrot Cake Cookies with warm spices, oats, and a creamy vanilla-flavored cream cheese frosting. These cookies combine the flavors of classic carrot cake into an easy-to-make cookie perfect for snacking or dessert.
Ingredients
Scale
Cookies
- 1 cup butter softened to room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup shredded carrots
- 2 cups quick oats
- 1 cup finely chopped pecans
Cream Cheese Frosting
- 4 oz. cream cheese at room temperature
- 4 tablespoons butter at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar
- Milk as needed
Instructions
- Preheat and Prepare: Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat and set aside.
- Cream Butter and Sugars: Using a stand or handheld mixer at medium speed, cream the softened butter with brown and granulated sugars until the mixture is light and creamy. Add eggs one at a time, beating just until each is incorporated. Add vanilla extract and scrape down the bowl sides as needed. Set aside.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. With the mixer on low, slowly add the dry ingredients to the wet mixture. Due to thick dough, finish mixing by hand.
- Add Carrots, Oats and Pecans: Gently stir in the shredded carrots, quick oats, and chopped pecans by hand until just combined. The dough will be very thick.
- Form Cookies: Scoop dough using a 1 1/2 inch cookie scoop (or similar), roll into balls, and place about 2 inches apart on the prepared baking sheet. Slightly flatten the tops to even them out.
- Bake Cookies: Bake for 12 minutes or until cookies are lightly golden at the edges. Avoid overbaking to keep the cookies soft. Let them cool on the baking sheet for 3 minutes then transfer to a wire rack to cool completely.
- Make Frosting: In a large bowl, beat together butter, cream cheese, and vanilla until light and fluffy, about 2-3 minutes. Gradually add powdered sugar on low speed until combined, then increase speed to medium-high and beat until thick and creamy, about 1-2 minutes. Add milk, one tablespoon at a time, until desired frosting consistency is achieved.
- Frost Cookies: Once cookies are completely cooled, spread or pipe the cream cheese frosting on top. Optionally garnish with chopped pecans.
Notes
- Do not microwave butter for the dough or frosting; soften it naturally at room temperature to avoid runny texture.
- Use freshly grated carrots for best texture and sweetness; avoid pre-packaged matchstick carrots as they are too thick.
- If you only have old-fashioned rolled oats, pulse them 4-6 times in a food processor to mimic quick oats texture.
- You can freeze either frosted or unfrosted cookies by freezing them individually first, wrapping in plastic, then storing in a freezer bag. Thaw at room temperature for 15-20 minutes before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
