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Iced Carrot Cake Cookies

Here’s a delicious, moist cookie that tastes just like a carrot cake but in a portable size. It’s a family favorite around here that’s sure to become one around your home too. Take a bite and enjoy the deliciousness!
Course Cookies, Dessert
Cuisine American
Keyword banana oatmeal cookies, carrot cake, carrot cookies, iced carrot cake cookies
Cook Time 15 minutes
Servings 12
Author Pam

Ingredients

  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp fine kosher or sea salt
  • 1 1/8 cups finely shredded carrots, chopped
  • 3/4 cup shredded unsweetened coconut
  • 1/2 cup raisins
  • 2 cups old fashioned oats, not instant for this recipe

for cream cheese icing

  • 1 cup sifted powdered sugar
  • 4 ounces softened cream cheese
  • 5 tsp milk, add more if needed
  • 1/4 tsp vanilla extract

Instructions

  1. 1.Preheat oven to 350 degrees, line a cookie sheet with parchment paper. Set aside.

    2.In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt.

    3.Using a stand or hand held mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy.

    4.Beat in the eggs, one at a time until combined after each egg.

    5.Add in the vanilla until combined.

    6.Gradually add in dry ingredients into the wet until combined.

    7.Fold in carrots, raisins and oatmeal with a rubber spatula until combined. Make sure you dig down to incorporate all the ingredients into the batter.

    8.Using a medium to large cookie scoop, scoop out mounds of dough onto the cookie sheet.

    9.Bake for 15-17 minutes or until lightly golden.

    10.Allow to cool completely before baking off the remaining cookie dough.

    11.For the icing, In a large mixing bowl and hand mixer, beat together the cream cheese, powder sugar, milk and vanilla until combined and smooth.

    12.Using a fork, drizzle icing over cooled cookies and sprinkle with chopped pecans. ( You can put icing in a squeeze bottle but I like the fork method.

    13.Allow icing to harden for about 1 hour before grabbing your first cookie! Enjoy!!