Frosted Carrot Cake Cookies (Print Version)
These chewy cookies combine the best parts of carrot cake and oatmeal cookies into one irresistible treat, topped with cream cheese frosting and chopped nuts.
# Ingredients:
→ Cookie Dough
01 -
1 ¾ cups all-purpose flour
02 -
1½ teaspoons cinnamon
03 -
1 teaspoon baking soda
04 -
1 teaspoon kosher salt
05 -
1 tablespoon cornstarch
06 -
1 cup unsalted butter, melted and slightly cooled
07 -
1 ½ cups packed dark brown sugar
08 -
2 large eggs, at room temperature
09 -
2 teaspoons vanilla extract
10 -
3 cups old-fashioned rolled oats
11 -
1 ½ cups finely shredded or grated carrots
12 -
1 cup raisins
→ Optional Toppings
13 -
Cream cheese frosting (see notes)
14 -
½ cup finely chopped walnuts
# Instructions:
01 -
In a medium mixing bowl, whisk together flour, cinnamon, baking soda, salt, and cornstarch. Set aside.
02 -
In a large bowl, combine melted butter and brown sugar with a hand mixer on high speed for about 2 minutes, scraping the sides of the bowl as needed. Add the eggs and vanilla and beat for another minute until well incorporated.
03 -
Add the dry ingredients to the wet ingredients and beat on low, just until combined. Mix in the old-fashioned oats on low speed. Gently fold in the shredded carrots and raisins until evenly distributed throughout the dough.
04 -
Cover the dough with plastic wrap and refrigerate for at least 1 hour. This step is important for the texture and flavor development.
05 -
Preheat oven to 350°F. Line a baking sheet with parchment paper.
06 -
Drop cookie dough by about 2-3 tablespoons onto the prepared baking sheet, leaving space between each cookie. Bake for 11-13 minutes. Don't overbake - the edges will start to brown first while the middle may still seem slightly underbaked, but it will continue to set as it cools.
07 -
Remove the cookies from the oven and allow them to sit on the baking sheet for an additional 5 minutes. Transfer them to a wire rack to finish cooling completely.
08 -
If desired, spread cooled cookies with cream cheese frosting and sprinkle with finely chopped walnuts for the full carrot cake experience.
# Notes:
01 -
For the cream cheese frosting, use half a batch of homemade cream cheese frosting - it's highly recommended for the authentic carrot cake flavor.
02 -
Do not substitute quick oats for the old-fashioned rolled oats. Quick oats will absorb too much moisture, resulting in dry, crumbly cookies.
03 -
Store frosted cookies in an airtight container in the refrigerator for up to a week. For the best texture when serving, let them sit at room temperature for about 15 minutes.
04 -
Cookie dough can be frozen for up to 3 months. Pre-scoop the dough into balls before freezing, and add 1-2 minutes to the baking time when baking from frozen.