Watch Cooking Channel
  • >
  • Recipes
  • >
  • Carrot Cake Cookies

Carrot Cake Cookies

These cakey cookies are always a hit-make them small for a cookie tray or larger for an easy dessert.

Reprinted with permission from Cookies at Home with the Culinary Institute of America, by The Culinary Institute of America, copyright (c) 2011. Published by Wiley.

Photo: Carrot Cake Cookies

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: MAKES ABOUT 2 DOZEN COOKIES
LEVEL: Intermediate

ingredients

  • 1 tsp baking powder
  • 1 1/4 tsp ground cinnamon
  • 1 cup rolled oats
  • 1 cup sweetened shredded coconut
  • 1 1/2 cups grated carrots
  • 1 cup raisins
  • 3/4 cup chopped walnuts
  • 2 cups Cream Cheese Frosting (recipe below)
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

In the bowl of a stand mixer fitted with the paddle attachment, gently blend the butter, sugars, salt, and vanilla on low speed until light and fluffy, about 5 minutes.

Add the eggs one at a time, scraping down the bowl after each addition.

Sift the flour, baking soda, baking powder, and cinnamon together into a large bowl. Add to the creamed mixture all at once and mix on low just until combined.

Stir in the oats, coconut, carrots, raisins, and walnuts by hand. Chill the dough until firm, at least 30 minutes.

While the dough is firming up, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Scoop the dough onto the prepared baking sheets using a #40 scoop about 1 1/2 inches apart.

Bake until golden brown, 12 to 15 minutes. Rotate and switch the baking sheets as necessary for even baking.

Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.

Use an offset spatula to spread a few tablespoons of frosting on half of the cooled cookies, then sandwich the cookies together.

Store the cookies in a single layer in an airtight container.
Cream Cheese Frosting:
Thick and creamy, this frosting is great for sandwiching cookies or topping bar cookies.

1 cup cream cheese (8 oz), soft
8 Tbsp (1 stick) unsalted butter, soft
1 cup confectioners sugar, sifted
1 tsp pure vanilla extract
1/4 tsp salt
1/4 tsp grated lemon zest

In the bowl of a stand mixer fittted with the paddle attachment, cream the cream cheese, butter, and confectioners' sugar on medium speed until light and fluffy, about 6 minutes.

Add the vanilla, salt, and lemon zest and mix to combine.

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.

MAKES ABOUT 2 1/2 CUPS
Reprinted with permission from Cookies at Home with the Culinary Institute of America, by The Culinary Institute of America, copyright (c) 2011. Published by Wiley.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

5

Newest Ratings and Reviews

Read all 3 reviews

  • on April 06, 2013

    Flag

    Sooo good! I was in need of a healthier version for my family and simply substituted 1/2 c of white flour with whole wheat flour and 1 full c of almond meal. I used all brown sugar and added in some extra carrots. Popped em into a mini muffin tin and we now have a perfect 1 table spoon bite.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 18, 2012

    Flag

    These are amazing!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 08, 2012

    Flag

    Super Easy and really tasty!!! THE PICKY EATERS LOVED THESE COOKIES!! This recipe is a keeper!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tripping Out with Alie & Georgia
Tripping Out with Alie & Georgia Host: Alie Ward & Georgia Hardstark

Get Cooking Channel on your TV.

Learn How