Carrot Cake Cookies


This is a moist and chewy carrot cake cookie with a tangy cream cheese drizzle! Everything you love about carrot cake packed into a cookie!

Makes 8 Carrot Cake Cookies


Things you'll need

  • 1 cup all-purpose flour
  • 3/4 cup packed brown sugar
  • 1 stick (4 ounces) unsalted butter, room temperature
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup rolled old fashioned oats
  • 3/4 cup finely grated carrot
  • 1/4 cup pecan pieces
Cream Cheese Drizzle
  • 3 ounces cream cheese
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Let's get started!

  1. Preheat oven to 350F. Line a baking sheet with parchment paper. 
  2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt and baking soda. 
  3. In a large bowl, using the hand mixer beat toegther the butter and the brown sugar until combined and lightened in color, 3-5 minutes. 
  4. Add the vanilla and the egg to the butter mixture.
  5. Add dry ingredients to the butter mixture, combine with a wooden spoon.
  6. Add the grated carrot, oats and pecans to dough and combine.
  7. Scoop 3 tablespoons, about 8 cookies, onto prepared pan leaving space between each for cookies to spread. Press lightly on top of each cookie with a damp hand to slightly flatten into a puck shape. 
  8. Bake for 10-13 minutes until edges are just starting to brown and center still looks soft. 
  9. Let cookies cool completely. 
  10. Glaze: Cream together the cream cheese, powdered sugar and vanilla until smooth. Using a piping bag, drizzle on top of each cookie.





Written By Rosanna Pansino

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