Carrot Cake Cookie Recipe

Carrot Cake Cookie Recipe – Chef’s Corner

Carrot Cake Cookie Ingredients

  • 16 Tbsp (2 Sticks) Unsalted Butter
  • 1 Cup Packed Light Brown Sugar
  • 1 Cup Granulated Sugar
  • 1/4 tsp Salt
  • 1 tsp Pure Vanilla Extract
  • 2 Eggs
  • 2 Cups – All Purpose Flour
  • 1 tsp – Baking Soda
  • 1 tsp – Baking Powder
  • 1 tsp – Ground Cinnamon
  • 1 Cup – Rolled Oats
  • 1 Cup – Sweetened Shredded Coconut
  • 1 1/2 Cup – Carrots / Grated
  • 1 Cup – Raisins 
  • 3/4 Cup Walnuts / Chopped

Cream Cheese Frosting Ingredients

  • 1 Cup – Cream Cheese, soft
  • 8 Tbsp (1 Stick) – Unsalted butter
  • 1 Cup – Confectioner’s Sugar, sifted
  • 1 Tsp – Pure Vanilla Extract
  • 1/4 Tsp – Salt
  • 1/4 Tsp – Lemon Zest, grated

Carrot Cake Cookie Directions

  1. In the bowl of a standing mixer fitted with a paddle attachment, gently blend the butter, sugars, salt, and vanilla on low speed until light and fluffy. About 5 minutes.
  2. Add the eggs one at a time scraping the bowl after each addition.
  3. Sift the flour, baking soda, baking powder, and cinnamon together into a large bowl. Add the butter mixture all at once and mix on low speed until combined.
  4. Stir in the oats, coconut, carrots, raisins, and walnuts by hand. Chill the dough until firm. At least 30 minutes.
  5. While the dough is firming, preheat the oven to 350 degrees. Line baking sheets with parchment paper.
  6. Scoop the dough onto the prepared baking sheets. Use 1 3/4 tablespoons of dough per cookie spread out around 1 1/2 inches apart.
  7. Bake until the cookies are golden brown. About 12-15 minutes.
  8. Allow the cookies to cool for a couple of minutes on the baking sheets and then transfer using a spatula to a cooling rack and allow to cool completely.
  9. Use a butter knife to spread a few tablespoons of frosting on half of the cooled cookies, then sandwich the cookies together.

Cream Cheese Frosting Directions

  1. In the bowl of an electronic mixer fitted with a paddle attachment, cream the cream cheese, butter, and confectioner’s sugar on medium speed until light and fluffy.
  2. Add the vanilla, salt, and lemon zest and mix to combine.
  3. Store the frosting in an airtight container in the refrigerator until needed. Before using, allow to come to room temperature and beat on medium speed using a paddle attachment until light and fluffy.

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