I’m bringing back a recipe from the archives that deserves another day in the spotlight. These Carrot Cake Cookies with Cream Cheese Frosting were one of the best ideas that I’ve ever had. ‘Tis the season to bring them back with Thanksgiving just a few weeks away and the holidays following shortly after.
You all know how deep my love for carrot cake runs and I am here for making adapting it into as many forms as possible be it ice cream, smoothies, cookies or whatever else we can dream up.
CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING
I originally made this recipe back in 2014 when we experienced a big (for Charlotte) snow storm that had us snowed in for two days. While some people might feel stir crazy being trapped at home, it is my idea of a heavenly day (as long as I have power and heat). Being at home makes me so happy, and being creative in my kitchen makes me even happier.
These cookies are one of the best things I’ve EVER baked. When researching carrot cake cookie recipes, I was looking for something that was more cookie than cake. I am not a fan of cookies with a cake-like texture.
These cookies fit the bill perfectly. They were chewy with crisp edges but still soft in the center They held up well to the cream cheese frosting without falling apart.
The dough was basically like an oatmeal cookie with lots of extra add ins. Many of the recipes I found didn’t include oats but I thought they would be necessary to get the texture I was looking for. The process of preparing the dough was the same as your typical oatmeal cookie. I creamed together the butter and sugar and then added the egg and flour mixture and then slowly incorporated the oats and mix ins at the end.
I love all the different tastes and textures in this cookie…crunchy walnuts, chewy coconut, plump golden raisins and of course the shredded carrot to bring it all together and give it that carrot cake feel. One thing I did that really made a difference was “rehydrating” the raisins by placing them in a bowl, covering them with water and microwaving them for a couple minutes.
I am a broken record here with cookie recipes but it’s essential that you let the dough chill for at least 30 minutes, if not a couple of hours. It’s important to space these cookies out well and not overcrowd your cookie sheets. Give it a good 2-3 inches between cookies.
I let the carrot cake cookies cool completely before adding the cream cheese frosting. The cookies would have been amazing without the frosting but if you have a chance to put some frosting on something…how can you and why would you say no!?
CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING RECIPEPrint
Carrot cake in a cookie! A recipe for soft and chewy carrot cake cookies that are topped with cream cheese frosting.
FOR THE COOKIES
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup rolled oats
1/2 cup sweetened shredded coconut
1/2 cup golden raisins (see note above about soaking raisins)
3/4 cup grated carrots
1/2 cup chopped walnuts
FOR THE FROSTING
2 ounces cream cheese
2 tablespoons butter
1 to 1 1/2 cups powdered sugar, sifted (important so you don’t have lumps in your frosting!)
1/2 teaspoon vanilla
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together butter and sugars for 2-3 minutes until lightened in color and fluffy. Do not cut this step short!
- Add the egg and the vanilla and keep mixing to combine. Turn off mixer and scrape down sides of the bowl before moving to next step.
- In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Whisk to fully incorporate.
- Add the flour mixture to the butter mixture and beat on low until just combined.
- With the mixer still on low, add the oats, coconut, raisins, carrots and walnuts.
- Place dough in the refrigerator to chill. At least 2 hours chilling time is recommended.
- Preheat the oven to 350. Line two baking sheets with parchment paper.
- Scoop the dough into evenly sized mounds and place a couple inches apart on the cookie sheets. I used a tablespoon to scoop it out and rolled it into balls by hand. They were probably about 1 1/2 inches in diameter.
- Bake for 10-12 minutes, until set around the edges but still soft in the center. You may want to rotate your cookie sheets halfway through cooking or bake one sheet at a time to ensure even cooking. I usually go with one at a time.
- Let the cookies cool for a few minutes on the baking sheet and then transfer to a wire rack.
FOR THE FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together the cream cheese and butter.
- Once incorporated, slowly add the powdered sugar and vanilla. Keep mixing until light and fluffy.
Note: I had JUST enough icing with these ratios. If you want to really spread it on thick then I recommend doubling the frosting.
Keywords: cookies, carrot cake, baking