Carrot Cake Cookies with Cream Cheese Frosting Recipe
Delight in these moist and flavorful Carrot Cake Cookies, a perfect twist on the classic carrot cake in a handheld treat. Featuring grated carrots, oats, coconut, and raisins, these cookies are topped with a creamy, smooth cream cheese frosting sandwiched between two cookies. Ideal for parties, snacks, or dessert, they combine the rich, spiced taste of carrot cake with the convenience of cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 40 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 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 shredded coconut
- 1 cup California raisins
Cream Cheese 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 degrees Fahrenheit to ensure it's ready for baking the cookies evenly.
- Prepare Baking Sheets: Line several baking sheets with parchment paper to prevent the cookies from sticking and to make cleanup easier.
- Cream Butter and Sugars: In a large bowl or using a stand mixer, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, incorporating air for better texture.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until well combined, ensuring the mixture is smooth and homogeneous.
- Combine Dry Ingredients: Add the all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, and salt to the wet mixture. Mix until just combined to avoid overworking the dough.
- Incorporate Carrots, Coconut, and Raisins: Gently stir in the finely grated carrots, unsweetened coconut, and California raisins evenly throughout the dough.
- Portion Dough: Using a tablespoon-sized cookie scoop, drop sticky dough balls 2 inches apart onto the prepared baking sheets. Smoothing the edges with damp hands will create more uniform cookies.
- Bake Cookies: Bake in the preheated oven for 9-10 minutes, or until the edges start to brown and the tops lose their shiny appearance.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: Using an electric mixer, whip the softened cream cheese, butter, and vanilla extract together until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar while continuing to whip after each addition until the frosting reaches a smooth consistency.
- Assemble Cookies: Place one tablespoon of frosting on the smooth side of a cooled cookie, then sandwich with a second cookie smooth side down, pressing gently to spread the frosting evenly.
- Set Frosting: Allow the cookies to rest for 1-2 hours so the frosting can set properly before serving.
- Storage: Store the assembled cookies between layers of wax paper in an airtight container in the refrigerator for 5 to 7 days to maintain freshness.
Notes
- For cleaner cookie shapes, dampen your hands before smoothing dough balls.
- Ensure carrots are finely grated for better texture and moisture distribution.
- You can substitute California Raisins with other dried fruits like chopped dates or dried cranberries.
- Make sure cream cheese and butter are softened to room temperature before making frosting for best results.
- Cookies can be frozen after assembly; thaw in refrigerator before serving.
- Adjust baking time slightly if using different oven types or baking sheet materials.