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
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
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.
Cindy Rodriguez says
Yum! I think I might have to double up on this recipe. 12 cookies won’t last long in my house. Looks delicious!
Jennifer says
Thanks Cindy and yes, double is always better :)
Robyn Gleason says
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 :)
Jennifer says
Thanks so much, Robyn :)
Laura | Tutti Dolci says
I love carrot cake and these cookies are absolute perfection! :)
Jennifer says
Thanks Laura!
2 Sisters Recipes says
I love carrot cake and so these cookies are perfect to me! I can’t wait to make a batch! Great recipe Jennifer- thanks !!
Jennifer says
Thanks so much, Anna :)
Sherri says
This recipe will deliver 12 lovely cookies, which will keep really well in an airtight container for several days.??? Surely you jest. :)
Jennifer says
Lol! Ok, one or two might possibly still be around to keep several days ;)
annie@ciaochowbambina says
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!
Jennifer says
Thanks so much Annie :) And yes, these definitely satisfy the carrot cake craving!
Karen (Back Road Journal) says
Thanks for all the tips as I’ll be trying these soon. My kind of cookie, for sure. :)
Jennifer says
Thanks so much, Karen :)
Milena | Craft Beering says
Cannot help but love these! Perfectly conceived recipe, both my husband and I love cookies that are soft and chewy under a crispy outside.
Jennifer says
Thanks Milena and I think you will both enjoy these :)
Mary Ann | The Beach House Kitchen says
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!
Jennifer says
Thanks Mary Ann and he will love them, I’m sure :)
Chris Scheuer says
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 :)
Jennifer says
I love this idea, Chris :) I can’t think of anyone I’d rather drink tea and eat cookies with, than you!
Tricia @ Saving Room for Dessert says
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 :)
Jennifer says
Thanks Tricia and yes, they are a satisfying little cookie :)