Description
These Carrot Cake Cookies combine the moist, spiced flavors of classic carrot cake with the convenience of a handheld cookie. Packed with grated carrots, coconut, oats, and raisins, and sandwiched with a creamy vanilla cream cheese frosting, they make a delightful treat perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 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 shredded coconut
- 1 cup California raisins
Frosting
- 6 ounces cream cheese, softened
- 8 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 1/3 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until fully combined, adding moisture and richness to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, and salt to distribute the leavening agents and spices evenly.
- Mix Dry Ingredients into Wet: Gradually incorporate the dry ingredients into the wet mixture until just combined to avoid overmixing, which can toughen the cookies.
- Add Carrots, Coconut, and Raisins: Fold in the finely grated carrots, unsweetened shredded coconut, and California raisins, adding moisture, texture, and natural sweetness.
- Shape Cookies: Using a tablespoon, drop dough balls about 2 inches apart onto the prepared baking sheets to allow room for spreading during baking.
- Bake Cookies: Bake for 9–10 minutes until the edges are lightly browned and the tops are set, indicating they are cooked through but still soft inside.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat together the softened cream cheese, unsalted butter, and vanilla extract until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar while beating until the frosting is smooth and spreadable.
- Assemble Cookies: Spread about 1 tablespoon of frosting on the flat side of one cookie, then top with another cookie to make a sandwich.
- Set Frosting: Let the assembled cookies sit for 1 to 2 hours to allow the frosting to set before serving for the best texture and flavor.
Notes
- Ensure carrots are finely grated to blend well into the dough and maintain cookie texture.
- Allow cookies to cool completely before frosting to prevent melting.
- Store frosted cookies in an airtight container in the refrigerator to keep the cream cheese frosting fresh.
- These cookies can be frozen unfrosted; frost after thawing.
- Adjust cinnamon amount according to your preference for spice level.
