Carrot Cake Cookies Recipe

Why You’ll Love This Recipe

• Thick and Chewy Texture: The combination of oats and shredded carrots creates a satisfyingly chewy cookie.

• Rich Carrot Cake Flavor: Freshly grated carrots and warm spices deliver the authentic taste of carrot cake.

• Versatile Serving Options: Enjoy them plain or elevate them with a generous layer of cream cheese frosting and a sprinkle of chopped nuts.

• Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for bakers of all levels.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Cornstarch

• Baking soda

• Kosher salt

• Ground cinnamon

• Unsalted butter

• Dark brown sugar

• Large eggs

• Vanilla extract

• Old-fashioned rolled oats

• Freshly grated carrots

• Raisins

• Cream cheese frosting (homemade or store-bought)

• Chopped walnuts or pecans (optional, for topping)

Directions

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, kosher salt, and ground cinnamon. Set aside.

2. Mix the Wet Ingredients: In a separate large mixing bowl, use a hand mixer to cream the softened unsalted butter with dark brown sugar until light and fluffy. Beat in the eggs and vanilla extract until well combined.

3. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the rolled oats, grated carrots, and raisins until evenly distributed.

4. Portion the Dough: Using a large cookie scoop, drop mounds of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.

5. Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 11 to 13 minutes, or until the edges are lightly browned and the centers are set.

6. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

7. Frost and Garnish: Once cooled, spread a layer of cream cheese frosting on each cookie. If desired, sprinkle chopped walnuts or pecans on top for added texture and flavor.

Servings and Timing

• Servings: Approximately 28 cookies

• Preparation Time: 15 minutes

• Cooking Time: 12 minutes per batch

• Total Time: Approximately 1 hour and 27 minutes (including cooling and optional frosting)

Variations

• Nut-Free Version: Omit the nuts both in the batter and as a topping for a nut-free treat.

• Add Coconut: Fold in ½ cup of shredded coconut to the dough for an extra layer of flavor and texture.

• White Chocolate Chips: Incorporate ½ cup of white chocolate chips for a sweeter twist.

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Storage/Reheating

• Storage: Store unfrosted cookies in an airtight container at room temperature for up to 3 days. Frosted cookies should be refrigerated in a single layer in an airtight container for up to 1 week.

• Freezing: Both frosted and unfrosted cookies can be frozen. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months. Thaw in the refrigerator before serving.

• Reheating: Enjoy cookies at room temperature or slightly warmed. To warm, microwave unfrosted cookies for 10-15 seconds.

FAQs

Can I use quick oats instead of old-fashioned rolled oats?

No, quick oats are not recommended for this recipe as they absorb more moisture and can alter the texture of the cookies.

Do I have to refrigerate the dough before baking?

This recipe does not require chilling the dough before baking.

Can I make the cream cheese frosting ahead of time?

Yes, the frosting can be prepared in advance and stored in the refrigerator for up to a week. Bring it to room temperature before spreading on the cookies.

Are these cookies suitable for freezing?

Yes, both the baked cookies and the dough can be frozen. For baked cookies, freeze as directed above. For dough, scoop onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding an extra minute or two to the baking time.

How can I ensure my cookies are uniform in size?

Using a cookie scoop helps ensure that each cookie is the same size, promoting even baking.

Can I omit the raisins?

Yes, if you prefer cookies without raisins, you can leave them out without needing to adjust the other ingredients.

Is it necessary to use dark brown sugar?

Dark brown sugar adds a rich, molasses-like flavor that complements the spices in the cookies. You can substitute it with light brown sugar, but the flavor may be slightly milder.

Can I use store-bought frosting?

Yes, store-bought cream cheese frosting works well for this recipe if you're short on time.

Can I make these cookies without frosting?

Yes, the cookies are delicious on their own without frosting, especially if you prefer a lighter treat.

Can I make these cookies larger or smaller?

Yes, you can adjust the size of the dough scoops to make smaller or larger cookies. Just be mindful that the baking time may change slightly.

Conclusion

Carrot Cake Cookies are a fun and tasty twist on a classic dessert, delivering all the comforting flavors of carrot cake in a convenient cookie form. Whether you enjoy them plain or topped with cream cheese frosting, these chewy, spiced treats are sure to please any crowd. They are perfect for holidays, bake sales, or just because. Enjoy!

Print