Do you love carrot cake? Do you love cookies? You are going to love these carrot cake cookies that are so good, you will wonder why you never thought of it before.
Cookies are like the perfect portion size dessert. There is no need for cutting and measuring. You can just grab a cookie and eat it. What if you could have all the flavours of carrot cake in a portion-controlled cookie? That is what these delicious carrot cake cookies are. Perfect portion sized pieces of carrot cake.
As spring comes around, and Easter is getting closer, I start craving carrot cake. SOmething about the taste of the sweet cake that has a hint of carrot flavour with the cream cheese icing on top just reminds me of spring. However, there are times that carrot cake can be bad. What I mean is, I can easily eat too much of it. So once the idea of carrot cake cookies came to mind, I was hooked.
These carrot cake cookies have everything you could want, without the over the top sweetness of some cookies and cakes. These soft, chewy cookies not only have a punch of carrot flavour. There is also coconut and oats that makes these cookies a slightly healthier choice than its cake cousin. Instead of being slathered with icing, the cream cheese icing is drizzled over the top to add a touch a sweetness without overpowering the flavour of the carrot cake. These cookies are perfection if you ask me.
How to Store Carrot Cake Cookies
Once you have finished baking the carrot cake cookies, you want to let them cool. Once they have cooled you can add the icing. After a bit, the icing will set and become slightly firm. You then store your cookies in an airtight container at in the refrigerator. While many cookies are stable at room temperature, the cream cheese icing in this recipe is best in the fridge.
Can I Freeze Carrot Cake Cookies
Yes. If you are not going to finish your carrot cake cookies within three to four days, you can freeze them. To freeze your cookies, lay them in a single layer on the cookie sheet. Once the cookies have frozen, you can wrap them in plastic wrap or freezer bags. By freezing the cookies first, it prevents the icing from sticking to the plastic.
How to make Carrot Cake Cookies
- 3/4 Cup unsalted sweet cream butter, softened
- 1 Cup light brown sugar
- 1/2 Cup sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 1 1/2 Cups flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp sea salt
- 1 Cup chopped shredded carrots
- 3/4 Cup unsweetened coconut
- 1/2 Cup raisins
- 2 Cup old fashioned oats
- 1/2 Cup chopped pecans
- Cream cheese icing
- 1 Cup powdered sugar
- 4 oz cream cheese, softened
- 5 tsp whole milk
- 1/4 tsp pure vanilla extract
- 1 squeeze bottle
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper
- Using a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt
- Using a standing mixer, beat together the butter, brown sugar, and sugar until light and fluffy
- Beat in the eggs, one at a time until combined after each egg
- Beat in the vanilla until combined
- Gradually beat in the dry ingredients into the wet until combined
- Fold in the carrot, raisins and oatmeal with a rubber spatula until combined
- Using a cookie scoop, scoop out mounds of dough onto the cookie sheet
- Bake for 15-17 minutes or until lightly golden
- Allow to cool completely before baking off the remaining cookie dough
- Using a large bowl and hand mixer, beat together the cream cheese, powder sugar, milk and vanilla until combined and smooth
- Scoop the icing into the squeeze bottle
- Drizzle icing over cooled cookies and sprinkle with chopped pecans
- Allow the icing to harden for 1 hour before enjoying!