Today is officially the first day of spring which means it’s time for everything carrot cake! Carrot Cake is definitely a spring dessert I look forward to all year round; so much so that I’ve already made Layered Carrot Cake, Cream Cheese Stuffed Carrot Cake, Carrot Cake Crepes, and now these Carrot Cake Cookies!
LOOKING FOR MORE SPRING DESSERT RECIPES?
Mini Strawberry PiesLemon Poke CakeBlueberry Cheesecake PieCoconut Cake (Triple Coconut!) Cream Cheese Stuffed Banana Coffee Cake
Carrot Cake Cookies
These irresistible Carrot Cake Cookies got an “oh wow” from Patrick. Who proceeded to devour 1, 2, 3,… and I had to send them to work with him because I have no self control when it comes to these cake-like morsels…and neither did his colleagues. These easy Carrot Cake Cookies are tender and soft from the carrots and wonderfully chewy from the oatmeal. They are bursting with just the right amount of sweet aromatic spices. They are delicious on their own but exponentially more delicious with the Cream Cheese Frosting as the juxtaposition of the hearty cookies with the silky, sweet frosting is nothing short of divine – so please don’t skip it!
TIPS FOR MAKING CARROT CAKE COOKIES
Let butter soften at room temperature TO room temperature. As in all cookies (unless they call for melted butter) never microwave your butter or your cookies will spread too much when baked. The butter should be slightly softened at room temperature and will soften as needed while you beat it.Use the small holes on a box grater to grate the carrots.
Do NOT use pre-grated matchstick carrots. These carrot are too thick for our cookies and don’t release moisture like freshly grated carrots.Use quick oats or make your own. Old-fashioned whole rolled oats will not work in this recipe, but that’s usually what I always have on hand. You can make you own quick oats by pulsing whole oats in your food processor 5-8 times or until they resemble the consistency of quick oats.Use a cookie scoop. This makes your life easier and ensures the cookies are all the same size and bake in the same amount of time. I used a 1 1/2″ or 1 ½ tablespoon cookie scoop. If you have a different size, that is totally fine, just adjust baking time accordingly.
Bake the cookies on parchment lined baking sheets or use a non-stick mats. Your cookies will definitely stick otherwise and parchment/non-sick mats make for easy cleanup.
Flatten Cookies. These cookies won’t flatten very much when baked (unless your butter is too soft), so give them a little help and press down a little with your fingers to help flatten.
Bake cookies just until edges are golden. The key to soft, chewy cookies is to not overbake them. Take care to remove the cookies from the oven when the edges are slightly golden and the center is set but slightly underdone. They will continue to bake to perfection as they cool.
Do NOT microwave butter or cream cheese for Cream Cheese Frosting. Let butter and cream cheese soften at room temperature or it will be too runny. If it is runny for whatever reason, place it in the refrigerator to set a bit.
CAN I FREEZE CARROT CAKE COOKIES?
Yes! You can freeze frosted or unfrosted Carrot Cake Cookies. Happy spring, Happy Easter and Happy Carrot Cake Cookie eating!
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