Carrot Cake Cookies With Cream Cheese Frosting
Full of carrot cake flavor, these soft carrot cake cookies have all the goodness of a classic carrot cake
Servings: 20 cookies
Calories: 299kcal
Equipment
- Stand mixer
- Cookie sheet
Ingredients
- 1/2 cup butter softened
- 1/2 cup regular sugar
- 1/2 cup packed brown sugar
- 1 tablespoon honey
- 1 large egg
- 1 cup all purpose flour or gluten free 1-to-1 flour
- 2 cups oats quick or rolled oats
- 1.5 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 3/4 cup shredded carrots
- 3/4 cup raisins
Cream Cheese Frosting
- 1/2 cup butter softened
- 8 oz full fat cream cheese softened
- 1 teaspoon vanilla extract
- pinch salt
- 2.5 cups powdered sugar
Instructions
- Preheat your oven to 350°F.
- To the bowl of a stand mixer, cream together your butter and sugar using the paddle attachment. When it starts to be crumbly, add in the honey and whip until nice and fluffy, about three to five minutes.
- While the butter and sugar are whipping, add flour, oats, baking soda, baking powder, cinnamon, salt, shredded carrots, and raisins to a large bowl. Whisk together until well mixed. Set aside.
- Add the egg and vanilla extract to the wet ingredients and combine on low speed.
- Slowly add the dry ingredients to the wet ingredients until just combined. Scrape down the sides of the bowl halfway through.
- Scoop dough onto a parchment-lined baking sheet. Bake for 14-16 minutes for larger cookies and 10-12 minutes for smaller cookies, or until the edges start to become golden.
- When the cookies are done, allow them to cool on the pan, or transfer them to a wire rack after about 5 minutes. Once your cookies are completely cool they are ready to frost.
Cream Cheese Frosting:
- Combine butter and cream cheese in a medium bowl, or in the bowl of a stand mixer, and beat until smooth. Add vanilla extract and salt and combine.
- With the mixer on low, gradually add powdered sugar until completely combined. Increase speed to medium high and whip until fluffy.
- Frost your completely cooled cookies by putting a big dollop on top of each cookie and spreading to cover the top.
Notes
- Do your freshly grated carrots have too much moisture? Just pat them dry with a clean dish towel or paper towel prior to adding them to the dry mix.
- Don’t be tempted to eat one hot out of the oven. These cookies are a bit fragile when they first come out, but they firm up as they cool. Make sure to leave them on the baking sheet for at least 5 minutes to set up before you transfer them.
- When making your frosting, we highly recommend sifting the powdered sugar prior to adding it to the bowl. This will reduce lumps and give you a soft, creamy finish.
- For the best results when mixing your frosting together, your cream cheese should be at room temperature.
Nutrition
Calories: 299kcal | Carbohydrates: 42g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 205mg | Potassium: 147mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1250IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg