Description
Delight in these moist and flavorful Carrot Cake Cookies, packed with finely grated carrots, oats, coconut, and raisins, all sandwiched with a creamy vanilla cream cheese frosting. Easy to bake and perfect for sharing, these cookies capture the classic taste of carrot cake in a convenient, handheld form.
Ingredients
Scale
Cookies
- 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 cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups finely grated carrots
- 1 cup unsweetened coconut
- 1 cup California raisins
Frosting
- 6 ounces cream cheese, softened
- 8 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 1/3 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy, which will ensure a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, mixing until well combined to create a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, and salt. Gradually mix this into the wet ingredients until just incorporated.
- Fold in Add-ins: Stir in the finely grated carrots, unsweetened coconut, and California raisins until evenly distributed throughout the dough.
- Portion Dough: Drop the dough by tablespoonfuls onto the prepared baking sheets, spacing each dollop about 2 inches apart to allow spreading.
- Bake Cookies: Bake for 9 to 10 minutes, or until the edges are lightly browned and the tops are set, indicating they are cooked through but still moist.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely before frosting.
- Make Frosting: Beat together the softened cream cheese, butter, and vanilla extract until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar to the cream cheese mixture, beating until the frosting is smooth and spreadable.
- Assemble Cookies: Spread approximately 1 tablespoon of the cream cheese frosting on the flat side of one cookie, then top it with another cookie to make a sandwich.
- Set Frosting: Allow the assembled cookies to sit for 1 to 2 hours so the frosting firms up slightly before serving.
Notes
- Make sure the butter and cream cheese are well softened for easy mixing and smooth texture.
- Do not overbake; the cookies should remain soft inside with slightly crisp edges.
- Storing the cookies in an airtight container in the refrigerator will keep the frosting fresh for up to 5 days.
- You can substitute raisins with chopped nuts like walnuts or pecans if desired.
- For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
