Carrot Cake Cookies

July  6, 2014
4 Ratings
  • Makes about 40 cookies
Author Notes

Little bite sized cookies with all the flavor of its namesake, they're the perfect size when an entire cake just won't do. Oh, and using fresh carrots, walnuts and the rolled oats makes them healthy, right? So good and so indulgent. Once you taste them, you may not want to share.
*Use fresh carrots with their tops still attached (as opposed to the bagged ones). They have a sweeter and fresher taste.*
Adapted from: —Emily Z

What You'll Need
  • The Cookies
  • 1/2 pound unsalted butter
  • 3/4 cup light brown sugar
  • 3/4 cup white sugar
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 eggs, room temperature
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup rolled oats
  • 1 cup sweetened shredded coconut
  • 1 1/2 cups freshly grated carrots (3 or 4 medium)
  • 1 cup raisins
  • 3/4 cup walnuts, chopped
  • Ginger Cream Cheese Frosting, recipe below
  • Ginger Cream Cheese Icing
  • 8 ounces Cream Cheese, room temperature
  • 8 tablespoons Unsalted Butter, room temperature
  • 3/4 cup Confectioner's Sugar
  • 1 teaspoon Freshly Grated Ginger (or fresh ground ginger in a jar. It can be found by the minced garlic at the grocery store.)
  • 1 teaspoon Pure Vanilla Extract
  • 1/4 teaspoon Salt
  1. The Cookies
  2. Using a stand mixer with your paddle attachment, beat the butter, sugar, and vanilla until light and fluffy.
  3. Add the eggs one at a time, making sure to scrape down the sides of the mixing bowl.
  4. Sift or mix the flour, salt, baking powder, baking soda, cinnamon and ground ginger until well combined. Add the spiced flour to the sugar/butter mixture and mix until combined.
  5. Add the oats, raisins, coconut and carrots. Stir until combined.
  6. Chill dough for a minimum of thirty minutes or overnight.
  7. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  8. Using a teaspoon, scoop dough out into little balls and flatten itno disks on the cookie sheets lined with parchment paper.
  9. Bake 10 minutes or until the bottoms begin to brown lightly. Let cookies cool on wire racks.
  10. Using the ginger cream cheese frosting, spread about a teaspoonful on the bottom of a cookie. Sandwich another cookie over the frosting. Store in the refrigerator.
  1. Ginger Cream Cheese Icing
  2. With your stand mixer, whip the butter and cream cheese together until light and fluffy.
  3. Add the vanilla, grated ginger and salt.
  4. Add the confectioners sugar, slowly at first until combined and then on high speed, whipping until light and fluffy.
  5. Store in the refrigerator.

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