carrot cookie

Carrot cake cookies are the ultimate springtime treat, and this recipe takes it up a notch with chewy oats, cozy spices, and a rich cream cheese swirl on top. They&#039;re easy to make, adorable with sprinkles, and perfect for picnics, potlucks, and holidays—or just because!

Carrot Cake Cookies With Cream cheese icing

unsalted butter softened ((226 g))

light brown sugar packed ((200 g))

sugar ((100 g))

eggs (large at room temperature)

vanilla extract

all-purpose flour ((215 g))

baking soda

cinnamon

nutmeg

salt

oats ((295 g) not quick or steel-cut)

grated/shredded carrots ((120 g) peeled)

walnuts

raisins (80-160 g optional, depending on your preference)

unsalted butter softened ((170 g))

oz cream cheese

½ cups powdered sugar ((565 g))

tsp pure vanilla extract

Tablespoon corn starch (This helps the frosting maintain its shape.)

Preheat oven to 350F (175C).

Combine the 1 cup soft unsalted butter, 1 cup light brown sugar, and ½ cup granulated sugar in a large mixing bowl using an electric mixer. Beat until creamy, light, and fluffy for about 1-2 minutes. You may also use a stand mixer fitted with the paddle attachment.

Add 2 large eggs and 2 teaspoons of pure vanilla extract and stir well. Occasionally scrape down the sides and bottom of the bowl.

In a separate, medium-sized mixing bowl, whisk together 1 ¾ cup all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon,¼ teaspoon nutmeg, ½ teaspoon salt.

Gradually add dry ingredients to the wet, mixing after each addition. Occasionally scrape down the sides of the bowl with a spatula.

Stir in the 3 cups of old-fashioned oats until thoroughly combined.

Add the 1 cup of shredded carrots, ¾ cup of chopped toasted walnuts, and the amount of raisins you desire.

Drop cookies by 2-tablespoon-sized scoops (43g) onto a parchment paper-lined cookie sheet, spacing cookies at least 2&quot; (5cm) apart. ** see notes

Bake for 11-12 minutes at 350F (177C). Cookies may still appear slightly underbaked at their centers.

 Allow cookies to cool completely on the baking tray before decorating with icing.

For Cookies:

Combine butter and cream cheese in a large mixing bowl and beat until smooth and creamy, ¾ cup salted butter,12 oz cream cheese

Gradually add powdered sugar, about half a cup at a time, scraping down the sides of the bowl as needed 4 ½ cups powdered sugar

Stir in vanilla extract 1 tsp pure vanilla extract

Add cornstarch and stir 1 Tablespoon corn starch

Spread frosting onto cookies with a small spatula or pipe the frosting on with a decorator tip.

For frosting:

We love carrot cake, but sometimes I just don't feel like getting my cake pans out and decorating a two or three-layer cake. With this recipe, we have our carrot cake taste but in a convenient grab-it-and-run portion. It's definitely a win-win.

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Top 1 carrot cookie recipes from across the web

The most viewed carrot cookie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Carrot Cake Cookies With Cream chee...

The most viewed carrot cookie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine