Carrot Cake Oatmeal Cookies

Carrot Cake cookies with cream cheese frosting is just what your Easter called for! Classic oatmeal cookie loaded with carrots, spices, golden raisins, coconut, and walnuts!

- Boston Girl Bakes

key ingredient

Carrots

INGREDIENTS:

– all-purpose flour – salt – baking powder – freshly grated nutmeg or a pinch of dried – ground cinnamon – ground cloves – shredded carrots – packed light brown sugar – unsalted butter – granulated sugar – large eggs – old-fashioned oats – golden raisins (or regular) – toasted walnuts chopped – shredded sweetened coconut

INGREDIENTS:

Cream Cheese Frosting (optional) – cream cheese – unsalted butter – vanilla extract – confectioners sugar *powdered sugar

Carrot Cake Cookies Recipe

servings

24 Cookies

COURSE

Dessert

total time

40 Minutes

prep time

20 Minutes

1. Prep oven and pans. Adjust oven racks to middle positions; heat oven to 350°F (177°C). Prepare cookie sheets with parchment paper or silicone baking mats

Instructions

2. Combine dry ingredients. In a large mixing bowl, whisk flour, salt, baking powder, and spices together. Set aside.

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3. Prep carrots. Using a box grater, grate about 5-6 medium carrots (needs to equal about one cup). Place the shredded carrots over a colander that has been set over another bowl. Sprinkle with one tablespoon of brown sugar. Let drain while you prepare the rest of the cookie dough.

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4. Cream butter and sugar. In bowl of electric mixer on medium speed, beat butter until creamy, about 1-2 minutes Add remaining brown sugar and granulated sugar; beat until fluffy, about 3 minutes.

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5. Add eggs and carrots. Beat in eggs one at a time until completely incorporated. Stir in carrots.

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6. Add dry ingredients. Stir in flour mixture on low speed, into the creamed butter-sugar-egg mixture with wooden spoon or large rubber spatula until just combined. Stir in oats and optional mix-ins (coconut, walnuts, raisins or dried pineapple).

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7. Add mix-ins. On low speed, or with a wooden spoon or spatula, stir in oats coconut, walnuts, and raisins.

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8.Scoop and bake. Using a small cookie scoop, or two spoons scoop dough into about 24 2-inch balls, placing each dough round onto one of two parchment paper–covered, spaced about 2 inches apart, large cookie sheets. Bake until cookie edges turn golden brown, 18-20 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.

Instructions

9. Make frosting. If you decide to make the frosting for the cookies, with an electric mixer beat together on medium speed the cream cheese and butter until well combined (about 2-3 minutes). Add in the confectioner sugar 1/2 cup at a time until incorporated. Beat until smooth and combined. Stir in vanilla extract. Frost the cookies once they are completely chilled. This frosting makes quite a a bit, so you can either make a half batch or just save some for some other tasty recipe. The frosting freezes well.

Instructions

Visit Boston Girl Bakes for MORE Top Tips and Notes on Baking the BEST Carrot Cake Cookies!

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Enjoy!

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