Carrot Cake Cookies
These tasty little cookies are a great bite size version of the classic carrot cake.
Servings: 36 servings
Ingredients
- 1 cup butter, softened
- ¾ cup brown sugar
- 2 tablespoons granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cups whole wheat pastry flour I love to use the whole wheat pastry flour in cookies, as it is lower in protein and makes a more tender cookie. If all you have is a hard winter wheat, use it!
- ¾ cup all purpose flour
- 2 cups quick oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- 1 ¼ cup shredded carrots
Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- milk to achieve consistency desired. I used about 2 tablespoons for mine.
Instructions
- Preheat oven to 350 degrees.
- Line 2 baking sheets with parchment and set aside.
- Combine butter and sugars in medium sized bowl. Mix on high until light and fluffy. Add in eggs and villa. Mix again on medium only to combine,
- Now, to make this a one bowl recipe, add flours on top of the creamed butter mixture. Add the baking soda, salt and spices on top of the flour. Carefully mix with the flour, but only on top.I just use a spoon to mix. Once mixed with the flour, add oats on top too. Now, mix all ingredients together with mixer. Mix just to combine. Last is carrots. Again, mix to combine.
- Scoop cookies on to baking sheet. I did 3 cookies by 4 cookies, so 12 total per sheet.
- Bake for 7-10 minutes.
- While it is baking, start making your icing. Add cream cheese, powdered sugar and spices to bowl. Mix on high. Add milk as needed for consistency you are looking for. Set aside.
- Allow to cool for a few minutes on the pan before carefully transferring to a cooling rack.
- Once they have cooled pretty well, spread with icing. You can also do this when the cookies are warm, the icing is so good when it's warm with a warm cookie!