Description
These Carrot Cake Cookies combine the best flavors of a classic carrot cake into a portable, bite-sized treat. With a moist, spiced cookie base loaded with grated carrots, coconut, and raisins, then sandwiched with a creamy vanilla cream cheese frosting, these cookies are perfect for dessert or snack time. Ready in just 30 minutes, they offer a delicious twist on traditional carrot cake that’s easy to make and sure to please every palate.
Ingredients
Scale
Cookie Dough Ingredients
- 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
Cream Cheese Frosting Ingredients
- 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 and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which usually takes a few minutes using a hand or stand mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, and salt.
- Incorporate Dry Ingredients: Gradually mix the dry ingredient blend into the wet ingredients until fully incorporated without overmixing.
- Add Carrots, Coconut, and Raisins: Fold in the finely grated carrots, unsweetened shredded coconut, and California raisins evenly into the cookie dough.
- Form Cookies: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 9 to 10 minutes or until the edges are lightly browned and the tops are set but not overly crisp.
- Cool Cookies: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: In a bowl, beat together the softened cream cheese, butter, and vanilla extract until the mixture is smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar while continuing to beat until the frosting is smooth, fluffy, and spreadable.
- Assemble Cookies: Spread approximately 1 tablespoon of the cream cheese frosting on the flat side of one cookie, then sandwich it with another cookie top to create a filled cookie.
- Set Frosting: Let the assembled cookies set for 1 to 2 hours at room temperature to allow the frosting to firm up before serving.
Notes
- For best results, shred the carrots finely to ensure even distribution and a tender cookie texture.
- Make sure both the butter and cream cheese are softened to room temperature for smooth mixing.
- If you prefer, substitute California raisins with golden raisins or chopped nuts for added texture.
- Store cookies in an airtight container in the refrigerator for up to one week.
- Allow the cookies to come to room temperature before serving for the best flavor and soft texture.
