Description
Delightfully soft and chewy carrot cake cookies topped with a creamy, luscious cream cheese frosting. These cookies combine the flavorful spices and wholesome ingredients of traditional carrot cake in a convenient, bite-sized form, perfect for snack time, dessert, or parties.
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 ground 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.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy, ensuring a smooth base for the dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time along with the vanilla extract, mixing well after each addition to combine fully and create a uniform batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, rolled oats, baking soda, baking powder, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in Carrots, Coconut, and Raisins: Gently stir the finely grated carrots, shredded coconut, and raisins into the dough until evenly distributed without overmixing.
- Portion the Dough: Using a tablespoon measure, drop spoonfuls of dough about 2 inches apart on the prepared baking sheets to allow space for spreading.
- Bake: Bake in the preheated oven for 9 to 10 minutes, or until the edges are lightly browned and the tops are set but still soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: Beat the softened cream cheese, butter, and vanilla extract in a bowl until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture, beating continuously until the frosting is smooth and spreadable.
- Assemble Cookies: Spread about 1 tablespoon of frosting onto the flat side of one cookie and sandwich with another cookie, gently pressing together.
- Set Frosting: Let the frosted cookies rest for 1 to 2 hours to allow the frosting to set properly before serving.
Notes
- Use finely grated carrots to ensure they blend well into the cookie dough without adding too much moisture.
- For an even softer frosting, make sure both the cream cheese and butter are fully softened before mixing.
- Store cookies in an airtight container in the refrigerator due to the cream cheese frosting.
- Let cookies reach room temperature before serving for best flavor and texture.
- Make sure to space cookies properly on baking sheets to prevent them from merging during baking.
