Carrot Cookies with Cream Cheese Frosting Recipe
These Carrot Cookies are a delightful blend of soft oats, fresh grated carrots, and warm spices, baked to perfection and topped with a creamy cream cheese frosting. Perfect as a sweet snack or dessert, they combine the wholesome flavors of cinnamon, nutmeg, and nuts with a rich, smooth frosting for a satisfying treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 32 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs (room temperature preferred)
- 2 teaspoons pure vanilla extract
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 3 cups old-fashioned oats
- 1 cup grated/shredded carrots
- ¾ cup chopped walnuts or pecans
- ½-1 cup raisins (optional)
Frosting
- ¾ cup salted butter (softened)
- 12 oz cream cheese (softened)
- 4 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon corn starch
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it's ready for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter with the light brown sugar and granulated sugar. Use an electric or stand mixer with a paddle attachment and beat on medium speed until the mixture is creamy, light, and fluffy, about 1-2 minutes.
- Add Eggs and Vanilla: Add the two eggs and pure vanilla extract to the butter-sugar mixture. Mix well, occasionally scraping down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, and salt.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet mixture in batches, stirring gently and scraping the sides of the bowl periodically to ensure thorough mixing without overworking the dough.
- Add Oats: Stir in the old-fashioned oats until completely combined with the dough.
- Incorporate Carrots and Nuts: Fold in the grated carrots and chopped walnuts or pecans. If you choose to use raisins, add them at this stage as well.
- Form Cookies and Bake: Drop the cookie dough by 2-tablespoon-sized scoops (approximately 43 grams) onto parchment paper-lined baking sheets. Space them at least 2 inches apart. For uniform cookies, roll the dough into smooth balls between your palms since the dough is sticky. Bake in the preheated oven at 350°F (177°C) for 11-12 minutes. The centers might look slightly underbaked; this is normal.
- Cool Cookies: Remove from oven and allow cookies to cool completely on the baking tray before decorating.
- Prepare Frosting: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat together the softened salted butter and cream cheese until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar in increments of about half a cup, beating well after each addition and scraping down the bowl sides to ensure a smooth consistency.
- Flavor Frosting: Stir in the pure vanilla extract to the frosting mixture.
- Thicken Frosting: Add the corn starch to the frosting and mix thoroughly. This helps the frosting hold its shape and resist melting on your hands.
- Frost Cookies: Spread the frosting on cooled cookies using a knife or transfer it to a piping bag fitted with an Ateco 846 tip to pipe decorative swirls on the tops of the cookies.
Notes
- Use room temperature ingredients for better mixing and texture.
- If you prefer, swap walnuts for pecans or omit nuts for a nut-free version.
- Adjust raisins quantity based on your sweetness preference or omit completely.
- For uniform cookies, rolling dough balls helps, but the batter is naturally sticky, so lightly oil your hands.
- Ensure cookies are fully cooled before frosting to prevent melting.
- Store cookies in an airtight container in the refrigerator to keep frosting fresh.
