Carrot Cake Cookies
I love carrot cake so I thought, “Why not carrot cake cookies?” They’re great to bring to gatherings and for portion control. Check out the quick video below:
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Carrot Cake Cookies
Ingredients
- 2 Tbsp unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup maple syrup
- 1 cup (100g) instant oats
- ¾ cup (100g) all purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- pinch salt
- ¾ cup grated carrots (about 1 medium)
- 1/3 cup currants
Instructions
- Preheat the oven to 350°F, and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the dry ingredients: oats, flour, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the wet ingredients: melted butter, egg, and vanilla. Stir in the maple syrup.
- Add in the flour mixture, stirring just until incorporated. Fold in the carrots and currants. Chill the dough for at least 30 minutes.
- Drop the cookie dough into 12 rounded scoops on the baking sheet. Bake 15-18 minutes until brown around the edges and cooked through. Cool the cookies while preparing the cream cheese frosting.
Cream cheese frosting
Ingredients
- 1/3 cup powdered sugar, measured then sifted
- 4 oz cream cheese, room temperature
- 2 Tbsp butter, room temperature
- ¾ tsp vanilla extract
Ingredients
- Beat the cream cheese and butter together with a hand mixer, add the vanilla then sift in the powdered sugar.
- Spoon or pipe the frosting onto the cookies.
Ingredients
- 1/3 cup powdered sugar, measured then sifted
- 4 oz cream cheese, room temperature
- 2 Tbsp butter, room temperature
- ¾ tsp vanilla extract
Ingredients
- Beat the cream cheese and butter together with a hand mixer, add the vanilla then sift in the powdered sugar.
- Spoon or pipe the frosting onto the cookies.
Yield: 1 dozen frosted cookies
