Description
Delight in soft, flavorful Carrot Cake Cookies with a creamy homemade cream cheese frosting. These cookies combine shredded carrots, warm spices, oats, and pecans for a moist and textured treat that’s perfect for any occasion.
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 oven: Preheat the 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, cream together the softened butter, brown sugar, and granulated sugar at medium speed until the mixture is light and creamy. Add eggs one at a time, beating just until incorporated after each addition, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix dough: With the mixer running on low speed, gradually add the dry ingredients to the wet ingredients. Since the dough will be very thick, finish mixing by hand. Stir in shredded carrots, quick oats, and chopped pecans until just combined.
- Scoop cookies: Using a 1 1/2 inch cookie scoop or tablespoon, scoop dough and roll into balls. Place the balls on the prepared baking sheet about 2 inches apart. Flatten the tops slightly to ensure even baking.
- Bake: Bake the cookies in the preheated oven for 12 minutes or until the edges are lightly golden. Avoid overbaking to keep cookies soft. Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
- Prepare frosting: In a large bowl, beat the softened butter, cream cheese, and vanilla extract together until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar on low speed until combined, then increase the mixer speed to medium-high and beat for another 1-2 minutes until thick and creamy. Add milk one tablespoon at a time to reach the desired consistency.
- Frost cookies: Once the cookies have completely cooled, frost them with the cream cheese frosting. Optionally, garnish with additional chopped pecans.
Notes
- Do not microwave the butter or cream cheese for the dough or frosting as it can cause cookies to spread too much or frosting to become runny. Let soften naturally at room temperature.
- Use freshly grated carrots with the small holes of a box grater; avoid pre-packaged matchstick carrots as they are too thick.
- If only old-fashioned rolled oats are available, pulse them 4-6 times in a food processor to mimic the texture of quick oats.
- You can freeze both frosted or unfrosted cookies. Freeze cookies on a baking sheet until solid, then wrap individually and store in a freezer bag.
- To thaw frozen cookies, unwrap and let them sit at room temperature for 15-20 minutes to avoid condensation forming.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 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: 25 mg
