Carrot Cake Cookies

Carrot Cake Cookies with Cream Cheese Icing

Prep Time: 50 minutes
Cook Time: 20 minutes
Total Time: 1 hour 10 minutes
Servings: 12 cookies
These cookies have all the flavours of carrot cake, in cookie form! Complete with the dollop of cream cheese icing. 
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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.

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