These Carrot Cake Cookies have all the flavors of your favorite carrot cake rolled into cookies. Soft, chewy, and sandwiched with a wonderful cream cheese frosting!


For the Cream Cheese Frosting

  • 2 ounces cream cheese, room temperature
  • 2 ounces unsalted butter, softened
  • 2 teaspoons vanilla
  • 1/2 cup powdered sugar

For the Cookies

  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup rolled oats
  • 3/4 cup packed, finely grated carrots
  • 1/3 cup raisins
CARROT CAKE COOKIES #cookiesrecipes


  1. Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper, set aside.
  2. For the filling, beat cream cheese and butter with an electric mixer until well-combined and smooth. Mix in vanilla. Gradually beat in confectioner’s sugar until totally incorporated. Refrigerate until ready to use.
  3. Make the cookies: In a large bowl, whisk together butter, both sugars, and egg yolk. Add in the flour and salt; stir until thoroughly combined.
  4. Full instructions visit @bellyfull


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