Description
These Perfect Carrot Cake Cookies are a delightful twist on classic carrot cake, packed with oats, carrots, pineapple, and warm spices. Topped with a luscious cream cheese frosting, they are perfect for any occasion!
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups old-fashioned oats
- 1 1/2 cups finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, cream together the butter, brown sugar, and granulated sugar. Add eggs and vanilla extract; beat until combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to wet ingredients, mixing until just combined.
- Add mix-ins: Stir in oats, carrots, pineapple, and nuts or raisins if using.
- Bake: Drop dough onto prepared baking sheets; bake for 12–14 minutes until golden.
- Make frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla extract.
- Frost cookies: Once cool, frost cookies as desired.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- For a sandwich-style cookie, spread frosting between two cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18 g
- Sodium: 105 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
