Carrot cake cookies

I think we can all agree that cookies are much easier to transport than cake.

Yes, I’m sure in some ways cakes are more superior than cookies, but that’s a conversation for another day. 

I took a classic cake and cookie-fied it. It’s got all the same fixings as a carrot cake, but arguably more efficient. Plus no one will scold you if you eat three or four or even five of these. Whereas eating three to five slices of cake is well…the whole cake. Look I’m not here to judge, I’m just saying save your family and friends the devastation of not having any carrot cake. Give them a cookie.

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Carrot cake cookies

( 0 reviews )

Yield: 30

Author: Alicia Maxey

Prep time: 10 MinCook time: 12 MinInactive time: 30 MinTotal time: 52 Min

Turning a classic cake into a cookie that is equally delicious with a cream cheese drizzle.

Ingredients

Cookie

• 1 ½ cup (180g) all-purpose flour
• 1 tsp baking soda
• ½ tsp kosher salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp allspice
• ¾ cup (171g) unsalted butter, softened
• ½ cup (100g) white granulated sugar
• ½ cup (100g) brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (100g) carrots, grated
• 1 cup (140g) of raisins
• 1 cup (100g) old fashioned oats

Cream cheese icing

• 1oz (32g) cream cheese, softened
• 1 cup (110g) of powdered sugar
• 1 tsp vanilla extract
• 3 Tbsp of milk

Instructions

Cookies

1. In a medium mixing bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
2. In a large mixing bowl cream together both sugars and butter until fluffy.
3. Add in eggs and vanilla extract. Mix until combined.
4. Mix in carrots, raisins, and oats.
5. Fold in flour mixture until well combined.
6. Chill in the refrigerator for 1 hour.
7. Place the oven rack in the middle of the oven. Preheat to 350°F.
8. Scoop about 1 tablespoon of dough into your hands and roll into balls. Place on parchment line baking sheets.
9. Bake for 12-14 minutes, rotating half way through.
10. Let cookies rest on a baking sheet for 5 minutes before carefully moving them to a wire rack to cool.

Cream cheese icing

1. While cookies are cooling, make the cream cheese drizzle. In a medium owl mix cream cheese until smooth.
2. Slowly add in powdered sugar until well combined.
3. Add in vanilla extract, and one tablespoon of milk at a time. Mix well in between each addition of milk.
4. Fill piping bag ( or even a quart freezer bag) with frosting,
5. Cut about ½ inch from the tip and carefully drizzle cream cheese frosting on cookies.
6. Let the frosting set for 30 minutes before serving.

Notes

These cookies can also be frozen and baked later! Unthaw cookies until they are somewhat soft and use the same bake temperature and time

Similar Recipes

Carrot cake with brown butter frosting

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Cookies can be stored in an airtight container for up to 2 days, in the fridge for up to 5 days.