Carrot Cake Cookies Recipe

My boyfriend has never had a birthday cake made for him, so I really wanted to make something he really enjoys. He loves the flavour of carrot cake, but it's not the ideal type of treat to be carrying around all day in Tupperware. When I was looking for inspiration that was quick and not massive to carry around, I found this cookie recipe on Two Peas and Their Pods blog. The smell and flavour worked really well, and reflected the classic taste of carrot cake.

For the Cookies:
1 cup white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup coconut oil, melted and cooled to room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup shredded carrots
1 cup old fashioned oats
1/2 cup sweetened coconut flakes
1/2 cup raisins
For the Cream Cheese Glaze:
1 ounce cream cheese, at room temperature
1 cup powdered sugar
1 tablespoon milk
1/4 teaspoon pure vanilla extract


1. Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In the bowl of a stand mixer, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract and beat until well combined. Next, add the shredded carrots. Mix until combined.
4. Slowly add flour mixture until just combined. Stir in oats, coconut, and raisins.
5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.
6. While the cookies are cooling, make the cream cheese glaze. Mix together the cream cheese, powdered sugar, milk, and vanilla extract in a medium bowl. Using a spoon, drizzle the glaze over the cooled cookies. Let cookies sit until glaze hardens up. Serve!
Note-you can use whole wheat flour or all-purpose flour instead of white whole wheat flour. Use the same amount.
The coconut, I thought, was an interesting addition, but it added a nice texture to the otherwise soft cookie. Next time, I would go for a less runny icing and use more of a cream cheese consistency, but it nethertheless went down well!


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