Description
Soft and chewy carrot cake cookies topped with rich cream cheese frosting, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, lightly packed
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups finely grated carrots
- 1 cup unsweetened coconut
- 1 cup California raisins
- 6 ounces cream cheese, softened
- 8 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 2 1/3 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper and set aside.
- Cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add in the eggs and vanilla extract, mixing until well combined.
- Gradually sift in the flour, oats, baking soda, baking powder, cinnamon, and salt. Blend until just combined.
- Stir in the finely grated carrots, coconut, and California raisins; the mixture will be sticky.
- Using a tablespoon-sized cookie scoop, drop dough onto the prepared cookie sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 9-10 minutes, until the edges are lightly golden and the tops appear set.
- Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
- While the cookies are cooling, prepare the cream cheese frosting by whipping together the softened cream cheese, butter, and vanilla extract until smooth.
- Gradually add the powdered sugar, blending until the frosting is velvety smooth.
- For assembly, take a tablespoon of frosting and place it on the smooth side of one cookie. Top with another cookie.
- Allow the frosted cookies to set for about 1-2 hours before serving.
Notes
Chill cookie dough for up to 24 hours before baking for easier prep.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg