Description
Delight in these soft and flavorful Carrot Cake Cookies topped with creamy homemade cream cheese frosting. Packed with shredded carrots, warming spices, oats, and crunchy pecans, these cookies offer the perfect balance of moistness and texture. Perfect for dessert or an indulgent snack, they bring the beloved flavors of carrot cake into a convenient cookie form.
Ingredients
Scale
Cookies
- 1 cup butter softened to room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup shredded carrots
- 2 cups quick oats
- 1 cup finely chopped pecans
Cream Cheese Frosting
- 4 oz. cream cheese at room temperature
- 4 tablespoons butter at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar
- Milk as needed to thin frosting consistency
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F and line a baking sheet with parchment paper or a nonstick baking mat to prepare for baking.
- Cream Butter and Sugars: Using a stand or handheld mixer, cream together the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light and creamy.
- Add Eggs and Vanilla: Add the eggs one at a time, beating just until each is incorporated. Then mix in the vanilla extract, scraping down the sides of the bowl as needed.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves thoroughly.
- Mix Dry into Wet Ingredients: With the mixer on low speed, slowly add the dry ingredients to the wet mixture. Since the dough will become very thick, finish mixing by hand if necessary.
- Add Carrots, Oats, and Pecans: Gently fold in the shredded carrots, quick oats, and finely chopped pecans by hand until just incorporated, maintaining the thick dough consistency.
- Shape Cookies: Using a 1 1/2 inch or tablespoon scoop, portion the dough into balls and place them 2 inches apart on the prepared baking sheet. Flatten the tops slightly to help them bake evenly.
- Bake Cookies: Bake the cookies for 12 minutes or until they are lightly golden around the edges. Avoid overbaking to keep them soft. Allow the cookies to cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
- Make Cream Cheese Frosting: Beat together the softened butter, cream cheese, and vanilla extract in a large bowl until light and fluffy, about 2 to 3 minutes. Gradually beat in the powdered sugar on low speed, then increase to medium-high and beat until thick and creamy. Add milk a tablespoon at a time to achieve the desired frosting consistency.
- Frost Cookies: Once the cookies are completely cool, spread the cream cheese frosting over each cookie. Optionally, garnish with additional chopped pecans for extra crunch and presentation.
Notes
- Do not microwave the butter for the cookies; instead, let it soften naturally at room temperature to avoid overly soft dough and excessive spreading during baking.
- Use freshly grated carrots using the small holes of a box grater. Avoid pre-packaged matchstick carrots as they are too thick for the recipe.
- If you only have old-fashioned rolled oats, pulse them 4–6 times in a food processor to mimic quick oats, which are necessary for the right cookie texture.
- Do not microwave the butter or cream cheese for the frosting; allow them to soften at room temperature to maintain the proper frosting consistency.
- For freezing, place frosted or unfrosted cookies on a baking sheet without touching, freeze until solid, then wrap individually in plastic wrap and store in a freezer bag. Thaw on the counter for 15-20 minutes before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
