I’ve always loved carrot cakes that’s why when I saw this recipe by Sugar Spun Run on YouTube, I was so excited to give it a try. This bite-sized cookie version is so delicious, plus, it tastes super healthy, too. I’m sure that you’ll enjoy this as much as I did.
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You can serve this for breakfast, a snack, or even for dessert, you can have this whenever you want! If you want to learn how now, then go ahead and read the instructions down below, and make sure to watch the video tutorial as well. Enjoy baking!
Ingredients for Carrot Cake Cookies:
Cookies
- 1 cup of unsalted butter, softened
- 1 cup of light brown sugar, packed
- ½ cup of granulated sugar
- 2 large eggs, at room temperature
- 2 tsp of pure vanilla extract
- 1¾ cup of all-purpose flour
- 1 tsp of baking soda
- 2 tsp of ground cinnamon
- ¼ tsp of nutmeg
- ½ tsp of salt
- 3 cups of old-fashioned oats
- 1 cup of carrots, grated or shredded
- ¾ cup of walnuts or pecans, chopped
- ½-1 cup of raisins, optional
Frosting
- ¾ cup of salted butter, softened
- 12 ounces of cream cheese, softened
- 4½ cups of powdered sugar
- 1 tsp of pure vanilla extract
- 1 tbsp of cornstarch
How to Make Carrot Cake Cookies:
Step 1
Preheat your oven to 350°F, then in a large bowl, add the butter and sugars, and beat them for about 1 to 2 minutes until light and fluffy. Add the eggs and vanilla extract, then stir them well, and set them aside. In a separate bowl, add the flour, baking soda, nutmeg, and salt, then give them a good mix, and gradually add in the dry ingredients to the wet mixture beating well in between each addition.
Step 2
Add the oats, then stir them well until completely combined, add the grated carrots, chopped pecans, and raisins, and mix them well until completely combined. Scoop about 2 tablespoons of the cookie mixture and drop it onto a baking sheet lined with parchment paper, then space them at least 2 inches apart from each other, and do the same for the rest.
Step 3
Place them in the preheated oven, then allow them to bake for about 11 to 12 minutes, and let them cool completely. In a large mixing bowl, add the butter and cream cheese, then beat them until smooth and creamy, gradually add the powdered sugar, and continue to beat until combined. Add the cornstarch, then give them a good stir, add the vanilla extract, and keep stirring until combined. Pipe the frosting on top of each cookie, then serve, and enjoy!
*All these images are credited to Sugar Spun Run via YouTube. Give her channel a visit and subscribe for more!
Easy Bite-Sized Carrot Cake Cookie Recipe
