Prep time: 30 mins | Cook time: 12 mins | Chill Time: 2 hrs | Total time: 2 hrs 42 mins | Servings: 12 sandwich cookies
These cakey and soft carrot cookies are my newest obsession. They are a fun, grab-and-go version of my all-time favorite carrot cake. These delightful cookies are packed with shredded carrots, toasted pecans, and a flavorful spice mix. Not to mention the irresistibly creamy cream cheese frosting that binds everything together!
Ingredients
Cookie dough:
2 large eggs
2 ¼ c. all-purpose flour, spooned and levelled
1 tsp baking soda
1 ½ tsp ground cinnamon
¼ tsp ground nutmeg
1 c. packed dark brown sugar
½ c. granulated sugar
1 c. unsalted butter, at room temperature
2 tsp vanilla extract
2 c. old-fashioned rolled oats
1 ⅓ c. freshly, finely grated carrots
½ tsp ground ginger
1 c. unsalted, toasted pecans
½ tsp salt
Frosting:
1 c. cream cheese, softened
1 c. unsalted butter, at room temperature
2 c. powdered sugar, sifted
2 tsp vanilla extract
How to make Carrot Cookies with Cream Cheese Frosting
Step 1: Place the flour, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Mix well until combined. Set aside.
Step 2: Place the butter, brown sugar, and sugar in another large mixing bowl. Beat using an electric mixer fitted with a paddle or whisk attachment for about 3 minutes on medium-high speed. Then, add the eggs and vanilla. Mix well for another minute until blended. Next, add the flour mixture and beat well for an additional 30 to 60 seconds on medium-low speed until the batter just comes together. Fold in the carrots and oats followed by the pecans. Make sure they are well distributed. Cover the bowl and place in the fridge for 2 hours until the dough is firm enough to scoop and shape.
Step 3: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C (if using a fan oven, preheat it to 330 degrees F or 165 degrees C). Using parchment paper, line two baking sheets and set them aside.
Step 4: Onto the prepared baking sheets, scoop 2 tbsp (around 55 grams) of cookie dough per cookie, and place them about 4 inches (10cm) apart from each other. To about half-inch thickness, flatten each cookie dough. Place the first baking sheet in the preheated oven and bake the cookies for about 12 to 13 minutes or until the edges are set and browned. Allow the cookies to cool for about 5 minutes on the baking sheet until they are firm enough. To a cooling rack, transfer the cookies to cool completely.
Step 5: Place the butter in a large mixing bowl and beat on medium-high heat for about 2 minutes until soft and creamy. Add the cream cheese and beat for another 1 to 2 minutes until well blended and the lumps are gone. Next, add the vanilla and powdered sugar, mixing well for 1 to 2 minutes more until incorporated.
Step 6: Fill the cooled cookies with the cream cheese filling. Serve right away or keep in an airtight container and store in the fridge for up to 2 days.
Notes:
To toast the pecans, scatter them on a parchment paper layered baking sheet and bake in a preheated 300 degrees F or 150 degrees C (fan oven – 284 degrees F or 140 degrees C) oven for about 10 minutes. After 5 minutes, stir the pecans. Allow them to cool at room temperature.
You can only keep filled cookies in the fridge for up to 2 days. The longer you store them, the softer and wetter they become because of the moisture from the filling. As for the unfilled cookies, you can keep them at room temperature in an airtight container. Store the filling separately in the fridge.
Nutrition Facts:
Calories: 732 kcal, Carbohydrates: 77g, Protein: 8g, Fat: 45g, Saturated Fat: 24g, Trans Fat: 1g, Cholesterol: 133mg, Sodium: 282mg, Potassium: 229mg, Fiber: 3g, Sugar: 48g, Vitamin A: 3626IU, Vitamin C: 1mg, Calcium: 72mg, Iron: 2mg