The Best Carrot Cake Cookie Recipe
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The Best Carrot Cake Cookie Recipe
If I haven’t said that I love my job lately then let me say I love my job. It’s not just the fascinating people I get to interact with every day and a doctor who is like family.Another perk is that we get so many magazines at the office. The doctor’s mother subscribes to 10 or more magazines and we get them when she’s finished with them. I love it! I wait anxiously every month for all the new recipes. Now on to the best carrot cake cookie recipe I’ve ever eaten!
You’ll need:
1 stick unsalted butter melted plus 1/2 stick room temperature for frosting
1/3 cup sugar
1/3 cup packed brown sugar
1 large egg yoke
1 cup flour I used whole wheat
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cinnamon
3/4 teaspoon sea salt
3/4 cup old fashioned oats
3/4 cup finely grated carrots
1/4 cup golden raisins chopped, I didn’t chop mine, missed that part
3/4 cup finely chopped pecans
1/4 cup confectioners sugar
2 ounces cream cheese
1 1/2 teaspoon jam, I used a homemade jam I had on hand
Preheat the oven to 350 degrees F.
In a large bowl whisk both sugars and egg yoke together.
In another bowl whisk together flour, cinnamon, ginger and sea salt.
Stir the flour mixture into the butter mixture until combined.
Add in the carrots, oats, and raisins and mix.
Cover and refrigerate for 30 minutes.
Roll the dough into 18 1 1/2 inch balls and roll in chopped pecans to coat.
Line a cookie sheet with parchment paper.
Place the cookie balls 2 inches apart.
Bake for 10 minutes.
Remove from oven, using the end of a wooden spoon make an indentation in the center of the cookie ball.
Bake another 10 to 12 minutes or until golden brown.
Place the cookies on a wire rack to cool.
In another bowl beat the butter, sugar, cream cheese, and jam together.
When the cookies have cooled fill the center with frosting and serve.
Refrigerate any leftover carrot cake cookies. They have a wonderful chewy texture with a sweet center, yummy!
- 1 stick unsalted butter melted plus ½ stick room temperature for frosting
- ⅓ cup sugar
- ⅓ cup packed brown sugar
- 1 large egg yoke
- 1 cup flour I used whole wheat
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cinnamon
- ¾ teaspoon sea salt
- ¾ cup old fashioned oats
- ¾ cup finely grated carrots
- ¼ cup golden raisins chopped, I didn't chop mine, missed that part
- ¾ cup finely chopped pecans
- ¼ cup confectioners sugar
- 2 ounces cream cheese
- 1½ teaspoon jam, I used a homemade jam I had on hand
- Preheat the oven to 350 degrees F.
- In a large bowl whisk both sugars and egg yoke together.
- In another bowl whisk together flour, cinnamon, ginger and sea salt.
- Stir the flour mixture into the butter mixture until combined.
- Add in the carrots, oats and raisins and mix.
- Cover and refrigerate for 30 minutes.
- Roll the dough into 18 1½ inch balls and roll in chopped pecans to coat.
- Line a cookie sheet with parchment paper.
- Place the cookie balls 2 inches apart.
- Bake for 10 minutes.
- Remove from oven, using the end of a wooden spoon make an indentation in the center of the cookie ball.
- Bake another 10 to 12 minutes or until golden brown.
- Place the cookies on a wire rack to cool.
- In another bowl beat the butter, sugar, cream cheese and jam together.
- When the cookies have cooled fill the center with frosting and serve.
- Refrigerate any leftover cookies. 🙂
The Best Carrot Cake Cookie Recipe
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