These Carrot Cake Cookies are a delightful treat that combines the sweetness of carrots with warm spices. Topped with smooth cream cheese frosting, they’re soft and irresistible!
Honestly, every bite feels like a hug from your grandma. I love enjoying them with a warm cup of tea—perfect for a cozy afternoon or just because you deserve it!
Key Ingredients & Substitutions
Butter: Use unsalted butter for your cookies. It helps control the saltiness. If you have a dairy allergy, you can use a dairy-free butter substitute or applesauce for a healthier twist.
Brown Sugar: Brown sugar adds moisture and a rich flavor. You can swap it with coconut sugar for a healthier option or granulated sugar if you’re in a pinch, though it might be less moist.
Carrots: Fresh grated carrots are the star here! If you’re short on carrots, you can use shredded zucchini or even pumpkin puree, though it will change the flavor and texture slightly.
Pecans and Raisins: Feel free to customize these! Walnuts and dried cranberries work great too. For nut allergies, skip the nuts entirely, and you won’t miss much!
Cream Cheese: The cream cheese frosting is essential to the recipe. If you need a lighter option, consider Greek yogurt mixed with a little powdered sugar, though the tang will differ.
How Do I Get My Cookies to be the Perfect Texture?
Getting the right texture for your cookies is key. To start, make sure to cream your butter and sugars well. This incorporates air into the dough, making your cookies fluffy. Mix your dry ingredients separately before adding them to the wet mixture to ensure even distribution.
- Don’t overmix your dough after adding the dry ingredients; stop once everything is combined.
- Space your cookies on the baking sheet to allow for spreading.
- Keep an eye on the baking time; cookies are best when they look just slightly underbaked in the middle. They will firm up as they cool.
Finally, let the cookies cool before frosting to prevent the cream cheese frosting from melting. Enjoy your baking!
How to Make Carrot Cake Cookies with Cream Cheese Frosting
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 cups grated carrots (about 2-3 medium carrots)
- 1 cup old-fashioned rolled oats
- ½ cup chopped pecans (plus extra for garnish)
- ½ cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (as needed for consistency)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare plus 12-15 minutes for baking each batch. After that, you’ll also need a bit of time for the cookies to cool and for frosting them. Total time is around 1 hour, perfect for an afternoon treat!
Step-by-Step Instructions:
1. Preheat Oven:
Start by preheating your oven to 350°F (175°C). While your oven is heating up, line your baking sheets with parchment paper for easy cookie removal later.
2. Make Cookie Dough:
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until it looks light and fluffy. This usually takes about 2-3 minutes. Next, beat in the eggs one at a time, followed by the vanilla extract. In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Finally, gently fold in the grated carrots, rolled oats, chopped pecans, and raisins if you’re adding them.
3. Bake Cookies:
Using a spoon, drop generous mounds of cookie dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake them in the oven for 12-15 minutes. The edges should start to turn lightly golden, while the centers may still look a bit soft. Let the cookies cool on the baking sheets for a couple of minutes before transferring them to a wire rack to cool completely.
4. Prepare Cream Cheese Frosting:
While your cookies are cooling, make the cream cheese frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, mixing until fluffy. Add the vanilla extract and combine well. If your frosting is too thick, add milk one tablespoon at a time until it reaches your desired consistency.
5. Frost the Cookies:
Once the cookies are cooled down completely, it’s time to frost them! Spread a generous dollop of cream cheese frosting on each cookie. To make it extra special, sprinkle some chopped pecans on top of the frosting.
6. Serve and Enjoy:
Enjoy your delightful carrot cake cookies with cream cheese frosting with a cup of tea or coffee! If you have any leftovers (if they last that long!), store them in an airtight container to keep them fresh.
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can use whole wheat flour, but it may change the texture slightly, making the cookies denser. A good rule of thumb is to replace no more than half of the all-purpose flour with whole wheat flour to maintain the moisture and softness.
What if I Don’t Have Raisins? Can I Omit Them?
Absolutely! You can leave out the raisins if you’re not a fan. Alternatively, you can substitute them with chopped dried cranberries or extra chopped pecans for added texture and flavor.
How Should I Store These Cookies?
Store your carrot cake cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can refrigerate them for about a week. To freeze, place the frosted cookies in a single layer on a baking sheet, freeze until solid, then transfer them to a freezer-safe container for up to 3 months. Just thaw at room temperature before serving!
Can I Make the Dough Ahead of Time?
Yes, you can prepare the cookie dough in advance! Simply cover it tightly with plastic wrap and refrigerate for up to 2 days. When you’re ready to bake, let it sit at room temperature for about 15 minutes before scooping and baking, as it may be a bit stiff from the cold.
