Carrot Cake Cookies
Oatmeal cookie meets carrot cake. A big chewy oatmeal cookie loaded with carrots, spices, raisins, and pineapple! Top with cream cheese frosting for the perfect treat!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 24 cookies
- 1 cup (16 Tbs.) unsalted butter softened but still firm
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon freshly grated nutmeg or a pinch of dried
- 2 teaspoons cinnamon
- 1/8 teaspoon cloves
- 3 cups rolled oats
- 1 cup shredded carrots
- 1 cups golden raisins
- 1 cup toasted walnuts chopped
- 1 cup shredded sweetened coconut
Cream Cheese Frosting (optional)
Adjust oven racks to low and middle positions; heat oven to 350 degrees. Prepare cookie sheets with parchment paper or silicone baking mats
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.
In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Make sure each egg is incorporated completely before adding the next. Stir in carrots.
Mix flour, salt, baking powder, and spices together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional mix-ins (coconut, walnuts, raisins or dried pineapple).
Form dough into about 24 2-inch balls, placing each dough round onto one of two parchment paper–covered, 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.
If you decide to make the frosting for the cookies, cream together the cream cheese and butter until well combined. Add in the vanilla extract. Add in the confectioner sugar 1/2 cup at a time until incorporated. Beat until smooth and combined. 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.
- Be sure to measure your flour correctly. If your flour isn't measured correctly it can result in a cakey cookie instead of a perfectly chewy cookie. I recommend using a kitchen scale. But if you do use dry measuring cups, then be sure to fluff up the flour first, then spoon into your cup and level it off. Click here --> for more on how to measure your flour correctly.
- Room temperature eggs - You want those eggs to be room temperature so everything gets incorporated evenly. I always put mine in a bowl of warm water for 10 minutes before I start.
- Soften Your Butter - You want softened butter so that you can properly cream your butter and sugar together. If the butter is too cold, the sugar won't be able to "punch holes" into the butter and create air pockets which help with leavening. If the butter is too warm, it can cause the butter cookies to spread too much. Here are 3 fast ways to soften your butter.
- Shred your carrots by hand. Yup I said by hand. I know...wouldn't a food processor be easier? Yes it would be, but I don't like the texture the food processor gives the carrots. And it's like 5-6 carrots tops. Totally worth the time and arm workout.
- Put your shredded carrots in a colander over a bowl. You want to sprinkle the carrots with a tablespoon of brown sugar. This helps removes the excess moisture from the carrots. I picked this little handy trick up from when I worked in a bakery a couple years ago. You will be surprised how much water comes out of them!
- Don't over mix the batter. Leave a few streaks of flour still remaining and then add in your oats and dried fruit. This will ensure your cookies stay soft and don't get too tough on you.
Calories: 354kcal | Carbohydrates: 51g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 126mg | Potassium: 148mg | Fiber: 1g | Sugar: 36g | Vitamin A: 27.8% | Vitamin C: 1.2% | Calcium: 4.1% | Iron: 6.4%