Recipes / By

carrot cake cookies

If you love carrot cake but don’t want the soft texture of cake for your snack, you should try this innovative spin on the classic carrot cake with cream cheese frosting in a cookie form.

INGREDIENTS:

  • 1 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup soft brown sugar
  • 1/4 cup white sugar
  • 1 large whole egg
  • 1/2 tsp vanilla extract
  • 1/2 cup finely grated carrots
  • 1 cup steel-cut oats
  • 1/2 cup chopped walnuts
  • 1/2 cup dried mixed fruits

Frosting Ingredients:

  • 4 ounces cream cheese, softened
  • 2 tbsps. Milk
  • 1 cup powdered sugar

PROCEDURE:

  1. In a small bowl, mix together all the spices with a spoon and set aside.
  2. In a large mixing bowl, sift together the flour and baking soda and set aside.
  3. In a separate mixing bowl, beat the softened butter and add in the sugars. Beat until light and fluffy and the sugars are properly incorporated.
  4. Add in the vanilla extract, and beat in the egg until mixed.
  5. Next, slowly add in the spice mixture one teaspoon at a time, making sure that each addition is properly incorporated before adding more. Alternate this with the flour and baking soda mixture until you get a smooth consistency. Try not to overbeat the mixture or you will get tough cookies.
  6. With the use of a rubber spatula, mix in the grated carrots, chopped walnuts, and oats carefully.
  7. Lastly, add the dried fruit, folding in with the spatula without overmixing.
  8. Cover the bowl with plastic wrap and refrigerate for half an hour.
  9. Meanwhile, preheat your oven to 350 degrees Fahrenheit. Line your baking sheet with parchment paper and set aside.
  10. Take out the chilled cookie dough from your refrigerator and scoop out generous portions on your lined cookie sheet. Make sure to leave at least a couple of inches between cookies to prevent the individual pieces from sticking.
  11. For uniform cookies, use an ice cream scoop to create each one. For rustic looking cookies, you can use a tablespoon to scoop your cookies onto your cookie sheet.
  12. Bake each batch for 12 to 14 minutes, turning the pan midway for an even bake.
  13. Remove from the oven to cool before icing.
  14. To make the frosting, simply mix together the cream cheese, powdered sugar, and milk until you get a runny consistency. Adjust the amount of milk you add until you get the right consistency for your frosting.
  15. Once your cookies are cool enough, take a spoonful of frosting and drizzle the top with it, criss-crossing for more frosting or passing over once for a less-sweet treat.