Chewy Carrot Cake Cookies with Cream Cheese Icing

5 from 1 vote

Chewy Carrot Cake Cookies with Cream Cheese Icing

Everything you love about carrot cake but in a cookie, these chewy carrot cake cookies are packed with carrots, spices, and nuts and topped with a tangy-sweet cream cheese icing. When you're looking for a cookie that's a little out of the ordinary, yet familiar to all, this is the ticket!

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Prep Time15

Cook Time12

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 255kcal

Author: Kathy Kingsley

Ingredients

Cookies

1 cup unsalted butter softened (2 sticks)
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon Salt
¼ teaspoon ground nutmeg
1 cup shredded carrots
2 cups quick oats or quinoa flakes not old-fashioned or quinoa flakes
¾ cup walnuts finely chopped

Cream Cheese Icing

4 ounces cream cheese softened
¼ cup unsalted butter softened, 4 tablespoons
1 teaspoon vanilla extract
2 cups confectioners' (powdered) sugar

Instructions

Preheat the oven to 375°F. Line a baking sheet(s) with parchment paper. Set aside.
In a large bowl of a stand mixer, beat the butter with both sugars until light and creamy. Beat in the eggs, one at a time and beating well after each addition. Scrape down the sides as needed. Beat in the vanilla.
With the mixer on low speed, beat in the flour, baking soda, cinnamon, ginger, salt and nutmeg. Beat in the carrots, oats or quinoa flakes, and nuts just until blended (you may have to do this by hand with a wooden spoon.)
Drop the dough by heaping rounded tablespoonfuls onto the prepared baking sheet(s), spacing about 2-inches apart. Flatten the mounds slightly with the palm of your hand.
Bake until cookies are lightly golden around the edges, 10 to 12 minutes. Let the cookies cool on baking sheet a few minutes before transferring to a wire rack to cool completely.
Make the icing. In a medium bowl and using an electric mixer, beat the cream cheese, butter, and vanilla on medium speed until light and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. With the mixer on low speed, beat in the confectioners' sugar until creamy. Spread the icing over the cooled cookies and garnish with finely chopped nuts, if desired.

Notes

Store iced cookies in an airtight container in the refrigerator up to 5 days. Bring to room temperature before serving. Store un-iced cookies in an airtight container at room temperature.

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