Sew What's Cooking? With Jenn
Sew What's Cooking?
Carrot Cake Cookies
These are chewy, oatmeal based cookies topped with a swirl of cream cheese frosting.
Ingredients
1 cup unsalted butter - softened
1 cup light brown sugar - packed
1/2 cup granulated sugar
2 large eggs - preferably room temperature
2 teaspoons pure vanilla extract
1 3/4 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup grated/shredded carrots
3/4 cup chopped walnuts or pecans
1/2 - 1 cup raisins (optional)
Frosting Ingredients
3/4 cup salted butter
12 oz cream cheese
4 1/2 cups powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon corn starch ( this helps the frosting to maintain its shape
Instructions
1. Preheat the oven to 350F
2. In a large mixing bowl combine the butter and sugars. Beat until creamy, light, and fluffy.
3. Add eggs and vanilla extract and stir well.
4. in a seperate, medium-sized bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
5. Gradually add dry ingredients to the wet.
6. Stir in oats until completely combined.
7. Add carrots, nuts, and raisins if using.
8. Drop cookies by 2-tablespoon-sized scoops onto parchment lined cookie sheet, spacing at least 2" apart.
9. Bake 11-12 minutes. Cookies may appear underbaked at their centers.
10. Allow cookies to cool completely on baking tray before decorating.
Frosting Instructions
- Combine butter and cream cheese in a large mixing bowl and beat until creamy.
- Gradually add powdered sugar, about a half a cup at a time.
- Stir in vanilla
- Stir in cornstarch
- Spread on cooled cookies
Storage
Store cooking in an airtight container at room temperature for up to 24 hours or refredgerate for up to 5 days.
Yield
32 cookies
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