These delicious Carrot Cake Cookies have all the flavours of carrot cake, in cookie form. And a dollop of cream cheese icing, as well!
These lovely little Carrot Cake 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.
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.
These Carrot Cake Cookies 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 :)
Cook's Notes for Carrot Cake Cookies
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 quite all of the icing.
Carrot Cake Cookies with Cream Cheese Icing
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)
- 3/4 cup pecans (very finely chopped)
- 2 oz cream cheese (at room temperature)
- 2 oz unsalted butter (at room temperature)
- 1/4 - 1/3 cup icing/confectioners' sugar
- 2 Tbsp pecans (very finely chopped)
- *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.