Description
These Carrot Cake Cookies bring together the best flavors of carrot cake and chewy oatmeal cookies in one delicious bite. Loaded with shredded carrots, warm cinnamon, and juicy raisins, they are a perfect Easter dessert or snack. Top them with cream cheese frosting and chopped walnuts for an irresistible finish. Whether you’re looking for Easter food ideas, quick dessert recipes, or healthy homemade recipes, these cookies are a must-try!
Ingredients
Units
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- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon cornstarch
- 1 cup unsalted butter, melted and slightly cooled
- 1 1/2 cups packed dark brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups old-fashioned rolled oats
- 1 1/2 cups finely shredded or grated carrots
- 1 cup raisins
- Optional: Cream cheese frosting (see notes)
- Optional: 1/2 cup finely chopped walnuts
Instructions
- In a medium mixing bowl, whisk together the flour, cinnamon, baking soda, salt, and cornstarch. Set aside.
- In a large bowl, beat the melted butter and brown sugar with a hand mixer on high speed for about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs and vanilla extract, then beat for another minute.
- Gradually mix the dry ingredients into the wet ingredients on low speed until just combined.
- Add the oats and mix on low speed. Then fold in the shredded carrots and raisins.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350℉. Line a baking sheet with parchment paper.
- Drop about 2-3 tablespoons of dough onto the baking sheet, spacing them apart.
- Bake for 11-13 minutes, or until the edges are lightly browned. The centers may appear underbaked but will continue to set as they cool.
- Let the cookies sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- If desired, spread cream cheese frosting over the cooled cookies and sprinkle with chopped walnuts.
Notes
- For the frosting, use a half batch of homemade cream cheese frosting (cream cheese, butter, powdered sugar, and vanilla).
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well! Store them in a freezer-safe bag for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg