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
DIRECTIONS :
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.