Recipes

Carrot Cake Cookies

Ingredients:

• 1 1/2 cups (188g) All-Purpose Flour
• 1 1/2 cups (120g) Large Flaked Oats
• 1 tsp Ground Cinnamon
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 3/4 cup (170g) Unsalted Butter, room temperature
• 1 cup (200g) Brown Sugar, lightly packed
• 1/2 cup (100g) White Fine Sugar (also known as granulated sugar)
• 2 Large Eggs, room temperature
• 1 tsp Vanilla Extract
• 1 cup (128g) Carrots, finely grated
• 1/3 cup (20g) Unsweetened Coconut
• 1/2 cup (83g) Golden Raisins
• 1/2 cup (55g) Pecans, roughly chopped and toasted

Cream Cheese Icing:

• 3/4 cup (174 g) Cream Cheese, room temperature
• 1/4 cup (57g) Unsalted Butter, room temperature
• 2 1/2 cups (300g) Icing Sugar, sifted

Directions:

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
2. In a large bowl add flour, oats, cinnamon, baking soda and salt. Mix to combine ingredients and set aside.
3. In a stand mixer, beat butter and sugars together until light and fluffy. Add eggs one at a time and vanilla extract. Beat until smooth and well incorporated.
4. Slowly add the dry ingredients to the butter mixture and beat on low until combined.
5. Add grated carrots, coconut, raisins, and toasted pecans, and gently mix to combine all the ingredients.
6. Spoon 1 tablespoon balls of batter on your prepared baking sheets, leaving lots of room in between. The batter will be sticky, place the batter in the fridge while you work to help handle the batter a little easier.
7. Bake for 10-12 minutes, just until the bottoms are browning and the edges start to brown. Remove the cookies and let them continue to bake on the cookie sheet until cool.
8. Meanwhile, make your icing. In a stand mixer with the whisk attachment, whip cream cheese, butter and icing sugar together until light and fluffy.
9. Once the cookies have completely cooled pipe or spoon icing on the flat side of one cookie and sandwich another cookie on top, pressing them gently together. Repeat with all of the cookies.
10. Let the cookies and icing set for approx. 30 minutes to 1 hour before serving.

NOTES:

Store the carrot cake cookies in an airtight container in the fridge for 5 days or freeze for up to one month.

Bake time can vary with these cookies depending on the size or if the batter has been refrigerated. Remember they will continue to bake on the cookie sheet.

If the batter has been refrigerated before baking you may need to add 2-3 extra minutes to your final bake time. You may also want to slightly flatten the balls if the batter is cold as the butter will have firmed up and the cookies will not spread very much.

The recipe can be cut in half to make a smaller batch as the recipe feeds a crowd!

Prep Time: 25 Minutes
Cook Time: 12 Minutes
Total Time: 37 Minutes
Yield: Approx. 30 Sandwich Cookies

Thanks to @bakingforfriends_