Iced Carrot Cake Cookies

Name: Iced Carrot Cake Cookies
Cook time: 15 min
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; 1 cup sifted powdered sugar; 4 ounces softened cream cheese; 5 tsp milk, add more if needed; 1/4 tsp vanilla extract

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!

Carrot cake cookies are now a favorite cookie in my house.

Carrot cake is one of my husbands favorite cakes.

My kids were not fans to be totally honest. That wasn’t until I made them these delectable carrot cake cookies.

Maybe it’s the idea of a cake that’s in a cookie form or they just like these for the textures they deliver.

All I know is they love these cookies and now ask for them often.

You have all the great things that go into a carrot cake even the cream cheese frosting.

Only, now it’s a small, personal size that’s easy to grab and go and the delicious cream cheese frosting is now in a glaze form.

Best part is from a mommy standpoint, they have healthy ingredients like the star of the show, carrots along with nuts, cinnamon, oats, and raisins.

Bake a batch of these gems, taste the goodness and enjoy!

Iced Carrot Cake Cookies

Yields: I got 12 large cookies from this batch

Ingredients:

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

cream cheese icing:

1 cup sifted powdered sugar
4 ounces softened cream cheese
5 tsp milk, more if needed
1/4 tsp vanilla extract
1/2 cup finely chopped pecans

Look at all the yummy goodness ready to be mixing into the batter

Look at that perfect scoop, ready for the oven

Cooled, iced, and ready to eat!

Directions:

Preheat oven to 350 degrees, line a cookie sheet with parchment paper. Set aside.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt.
Using a stand or hand held mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs, one at a time until combined after each egg.
Add in the vanilla until combined.
Gradually add in dry ingredients into the wet until combined.
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.
Using a medium to large cookie scoop, scoop out mounds of dough onto the cookie sheet.
Bake for 15-17 minutes or until lightly golden.
Allow to cool completely before baking off the remaining cookie dough.
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.
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.
Allow icing to harden for about 1 hour before grabbing your first cookie!

Enjoy the deliciousness!

Check out another delicious cookie to enjoy…

Cake Mix Red Velvet Cookies