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    Home » Recipes » Cookie Recipes

    Carrot Cake Cookies

    Oct 17, 2017 | by Jennifer | Last Updated: Jul 5, 2021

    Jump to Recipe

    These delicious carrot cookies have all the flavours of carrot cake, in cookie form. And a dollop of cream cheese icing, as well!

    carrot cake cookies on cooling rack

    These lovely little carrot cookies are a family favourite. as they have all the wonderful flavours of carrot cake, in cookie form. And they even have a delicious dollop of cream cheese icing on top, too!

    These cookies have a wonderful soft interior, with a lightly crispy outside and have wonderful texture and flavour from the rolled oats, nuts, carrots and raisins. And of course, that bit of cream cheese icing is always a good thing. These are nice this time of year, as the flavours just seem to fit the Fall. They are especially nice as an afternoon treat with a cup of tea :)

    Jump to:
    • Cook's Notes
    • Recipe
    • Comments, Questions and Reviews

    Cook's Notes

    For best results, be sure to finely grate the carrots. If using a box grater, don't use the largest holes, but rather the second smaller side, to produce a fine shred.

    Be sure to chop the pecans and raisins very finely. For the raisins, you are more adding over-all raisin flavour, so by finely chopping, you are spreading the flavour throughout, rather than adding in whole raisins here and there.

    Finely chopped pecans are best for rolling the dough in, so you don't have big pieces of pecans hanging off the sides :)

    In my oven, the cookies take the full 13 minutes for the second part of baking, or even a minute more than that sometimes, to start to get golden.

    While it's tempting to load up these cookies with the delicious cream cheese icing, keeping it to a little dollop makes for nice flavour balance, plus it makes it much easier to store these cookies if most of the icing is tucked away in the indentation instead of sticking above the cookies too much. You may not use all of the icing.

    This recipe will deliver 12 lovely cookies, which will keep really well in an airtight container for several days. I like to store them in a single layer in a larger, shallow container, to keep the icing intact.

    carrot cake cookies on cooling rack

    Recipe

    carrot cake cookies on cooling rack

    Carrot Cake Cookies with Cream Cheese Icing

    These cookies have all the flavours of carrot cake, in cookie form! Complete with the dollop of cream cheese icing. 
    Author: Jennifer
    5 stars from 3 ratings
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    Prep Time 50 mins
    Cook Time 20 mins
    Total Time 1 hr 10 mins
    Course Snack
    Servings 12 cookies

    Ingredients
     

    For the Cookies:

    • 1/2 cup unsalted butter, melted
    • 1/3 cup light brown sugar, packed
    • 1/3 cup white granulated sugar
    • 1 large egg yolk, at room temperature
    • 1 cup all purpose flour
    • 1/2 tsp ground ginger
    • 1/2 tsp ground cinnamon
    • 1/2 tsp salt
    • 3/4 cup old fashioned, large-flake rolled oats
    • 3/4 cup carrot, finely grated, packed, from about 1 large carrot
    • 2 Tbsp raisins, very finely chopped

    For rolling:

    • 3/4 cup pecans, very finely chopped

    For icing:

    • 2 oz cream cheese, at room temperature
    • 2 oz unsalted butter, at room temperature
    • 1/4 - 1/3 cup icing/confectioners' sugar

    For garnish:

    • 2 Tbsp pecans, very finely chopped
    Prevent screen from going dark

    Instructions
     

    • *Note: Grate carrots very finely. If you are using a box grater, don't use the largest holes, but the second largest, to make a finer shred. Likewise, be sure to very finely chop the pecans and raisins.
    • In a large bowl, whisk together the melted butter, brown sugar, white sugar and egg yolk. In a separate bowl, whisk together the flour, ginger, cinnamon and salt. Stir the dry mixture in to the butter mixture until combined. Mix in the rolled oats, carrots and raisins. Cover bowl with plastic wrap and refrigerate 30 minutes.
    • Preheat oven to 350F.
    • Roll chilled dough in to 1 1/2-inch balls. Roll balls in chopped pecans and place on a parchment lined baking sheet about 2-inches apart.
    • Bake in preheated oven for 10 minutes. Remove from oven and using a the bottom of a measuring tablespoon, press in to cookies to make a crater/indentation in the middle of each cookie. Return cookies to oven and bake a further 10-13 minutes, or until starting to turn golden in spots. Remove from oven and transfer to a cooling rack to cool completely.
    • Prepare icing by beating together the butter and cream cheese. Beat in 1/4 cup of the icing sugar. Taste and add a bit more icing sugar, if you'd like it a little sweeter. Using a piping bag with a round tip (or simply use a small spoon to place it), pipe a small dollop of icing in the indentation of each cookie. Sprinkle icing with a bit of finely chopped pecans.

    Nutrition

    Calories: 238kcal | Carbohydrates: 26g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 122mg | Potassium: 115mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1775IU | Vitamin C: 0.6mg | Calcium: 27mg | Iron: 1mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Snack
    Cuisine American, Canadian
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    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


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    Reader Interactions

    Comments

    1. Cindy Rodriguez says

      October 20, 2017 at 6:56 pm

      Yum! I think I might have to double up on this recipe. 12 cookies won't last long in my house. Looks delicious!

      Reply
      • Jennifer says

        October 21, 2017 at 7:50 am

        Thanks Cindy and yes, double is always better :)

        Reply
    2. Robyn Gleason says

      October 19, 2017 at 7:13 am

      Oh gosh, these cookies were made for me, Jennifer. Gotta have a crispy outside with a chewy inside. Love a carrot and raisin combo and these will be nice over the holidays. Sharing :)

      Reply
      • Jennifer says

        October 19, 2017 at 8:19 am

        Thanks so much, Robyn :)

        Reply
    3. Laura | Tutti Dolci says

      October 18, 2017 at 2:51 am

      I love carrot cake and these cookies are absolute perfection! :)

      Reply
      • Jennifer says

        October 18, 2017 at 8:54 am

        Thanks Laura!

        Reply
    4. 2 Sisters Recipes says

      October 18, 2017 at 12:34 am

      I love carrot cake and so these cookies are perfect to me! I can’t wait to make a batch! Great recipe Jennifer- thanks !!

      Reply
      • Jennifer says

        October 18, 2017 at 8:53 am

        Thanks so much, Anna :)

        Reply
    5. Sherri says

      October 17, 2017 at 12:53 pm

      This recipe will deliver 12 lovely cookies, which will keep really well in an airtight container for several days.??? Surely you jest. :)

      Reply
      • Jennifer says

        October 17, 2017 at 1:35 pm

        Lol! Ok, one or two might possibly still be around to keep several days ;)

        Reply
    6. [email protected] says

      October 17, 2017 at 12:13 pm

      5 stars
      The perfect bite! I love carrot cake, but sometimes I don't want to make a whole cake because then I have to eat a whole cake... ;) But carrot cake in cookie form? Oh Yes! Pinned!

      Reply
      • Jennifer says

        October 17, 2017 at 1:39 pm

        Thanks so much Annie :) And yes, these definitely satisfy the carrot cake craving!

        Reply
    7. Karen (Back Road Journal) says

      October 17, 2017 at 11:24 am

      Thanks for all the tips as I'll be trying these soon. My kind of cookie, for sure. :)

      Reply
      • Jennifer says

        October 17, 2017 at 1:39 pm

        Thanks so much, Karen :)

        Reply
    8. Milena | Craft Beering says

      October 17, 2017 at 11:22 am

      5 stars
      Cannot help but love these! Perfectly conceived recipe, both my husband and I love cookies that are soft and chewy under a crispy outside.

      Reply
      • Jennifer says

        October 17, 2017 at 1:40 pm

        Thanks Milena and I think you will both enjoy these :)

        Reply
    9. Mary Ann | The Beach House Kitchen says

      October 17, 2017 at 10:03 am

      My son Sean LOVES carrot cake Jennifer, so I can't wait to make a batch of these for him! Love the dollop of cream cheese on top!

      Reply
      • Jennifer says

        October 17, 2017 at 1:40 pm

        Thanks Mary Ann and he will love them, I'm sure :)

        Reply
    10. Chris Scheuer says

      October 17, 2017 at 9:10 am

      5 stars
      I want to come and drink tea together and eat these wonderful cookies! They're such a fun idea and look absolutely delicious! I'll bring my pumpkin cookies and we'll have a cookie party :)

      Reply
      • Jennifer says

        October 17, 2017 at 1:41 pm

        I love this idea, Chris :) I can't think of anyone I'd rather drink tea and eat cookies with, than you!

        Reply
    11. Tricia @ Saving Room for Dessert says

      October 17, 2017 at 9:03 am

      Aww these are just wonderful little cookies! I love the idea, and they look perfect. The pecans, icing, everything makes me want to run to the kitchen and make them now! I bet I can't eat just one :)

      Reply
      • Jennifer says

        October 17, 2017 at 1:37 pm

        Thanks Tricia and yes, they are a satisfying little cookie :)

        Reply

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