My husband and I are huge carrot cake fans, well, my oldest is as well. So, Carrot Cake Cookies are a near second place in that department. We love these little things! They also freeze really well, so I only bake a decent portion for us, and the rest gets portioned and frozen for later. This really helps me not over eat.
Now, this recipe uses quick oats, which I never have on hand. If you are in the same boat, no biggie, just throw them in the food processor for a few pulses.
Just be mindful you are not pulsing them into a fine flour though, in my food processor getting them to quick oat size was really quick.
I clear our the oats and use the same processor for my carrots. Now, you can grate your carrots if you prefer, but I was in a bit of a hurry, so I threw in for about 10 seconds. I just love my food processor! It’s Cuisinart, not an ad, and I have had it for a really long time!
Now, start the cookie. This is a standard cookie recipe, where you cream the butter and sugar. I used to a unsalted butter only person. Now, I just use whatever I have on hand and adjust accordingly. Which is generally dropping the salt content down just a touch.
Brown sugar is a must in this recipe. I generally prefer dark brown sugar, but didn’t have it on hand.
I made these with my hand mixer, but you can also use you literal hand to mix with a wooden spoon. It is a great workout! Or you can even use your stand mixer.
Next up is the egg, just look at that shot!
Now, I made this a one bowl mix. To do this you add your flour and oats on top of the creamed butter mix. Add your leavener and salt on top of the flours and oats. Then carefully mix the leavener and salt into the flour mix, staying only on top to do this.
Cinnamon of course is essential in these cookies. Mix it in with the flours as well.
Scoop onto baking sheet. I love my oxo small cookie scoop for this. I think it makes the best sized cookies!
Bake until it is VERY lightly golden brown around the edges. Well, if you like slightly crispy edges and soft centers like I do. If you like a crispy cookie, bake longer. Crispy cookies are like blaspheme in our house though, so I always bake them soft.
What would carrot cake cookies be without a cream cheese icing? Boring, that’s what!
Powdered sugar is generally the best option for a good cream cheese icing!
I mix mine on high to get the icing smooth and light and fluffy as cream cheese icing will be.
I loaded my icing with cinnamon and nutmeg too, because I think they pair so well with carrot cake!
The cookies were so delicious and tender!
Can’t you just imagine eating one of these right now? Yeah, me too!
These photos are making me hungry for them all over again!
I also love you can freeze the batter on these. I am horrible at self disciple, so I makes sure and only bake a few for us, then the rest get frozen.
It’s the best of both worlds! I get to enjoy a sweet treat, but also manage my consumption (or over consumption)!