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Easy Carrot Cake Cookie Recipe for Soft and Chewy Desserts

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These Carrot Cake Cookies are a delightful twist on the classic carrot cake, offering all the beloved flavors in a bite-sized cookie. With soft, chewy texture from the carrots, oats, and spices, and a rich, creamy cream cheese frosting, these cookies are the perfect dessert for any occasion. The addition of raisins and nuts adds extra flavor and texture, but they’re just as tasty without them. Whether you’re serving them for a holiday gathering or enjoying them as a sweet treat, these cookies are sure to be a hit!

Ingredients

Scale

For the cookies:

  • 1 cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 2 cups rolled oats
  • 1 ½ cups finely grated carrots
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup raisins (optional)

For the cream cheese frosting:

  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ½ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs and vanilla extract, beating until well combined.
  4. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients.
  6. Stir in rolled oats, grated carrots, and if using, nuts and raisins.
  7. Scoop dough onto the prepared baking sheet, spacing each about 2 inches apart.
  8. Bake for 12–14 minutes or until edges are golden brown and centers are set.
  9. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting, beat together cream cheese and butter until smooth. Add powdered sugar and vanilla extract, beating until fluffy.
  11. Once cookies are fully cooled, frost the tops with cream cheese frosting.

 

Notes

  • Freshly grated carrots work best in this recipe as they add moisture and flavor to the dough.

  • You can chill the dough for 30 minutes to help prevent the cookies from spreading too much during baking, resulting in thicker, chewier cookies.

  • If you prefer a lighter frosting, you can substitute some of the powdered sugar with Greek yogurt for a tangy twist.

  • Store cookies in an airtight container at room temperature for up to 1 week or freeze them for longer storage.

  • Experiment with different add-ins like chocolate chips, coconut flakes, or dried cranberries to make these cookies your own!

Find it online: https://claradelish.com/easy-carrot-cake-cookie-recipe-for-soft-and-chewy-desserts/