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Carrot Cake Cookies

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Delight in these soft, chewy Carrot Cake Cookies that combine the classic flavors of carrot cake with a comforting cookie texture.

Ingredients

Scale
  • 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 cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups finely grated carrots
  • 1 cup unsweetened coconut
  • 1 cup California raisins
  • 6 ounces cream cheese, softened
  • 8 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2 1/3 cups powdered sugar

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add in the eggs one at a time, followed by vanilla extract.
  4. Combine the flour, oats, baking soda, baking powder, cinnamon, and salt in a separate bowl.
  5. Incorporate the dry mixture into the wet mixture, stirring until just combined.
  6. Fold in the grated carrots, coconut, and raisins until evenly distributed.
  7. Scoop tablespoon-sized mounds onto a parchment-lined baking sheet, spacing them 2 inches apart.
  8. Bake for 12-15 minutes, or until the edges are golden.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
  10. Make the cream cheese frosting by beating together cream cheese, butter, vanilla, and powdered sugar until smooth.
  11. Frost the cooled cookies with the cream cheese frosting.

Notes

These cookies can be frozen before or after baking. For best results, do not overmix the dough.

Nutrition

Keywords: cookies, carrot cake, dessert, baking, sweet treats

Find it online: https://hearthfulkitchen.com/carrot-cake-cookies-busy-weeknights/