Carrot Cake Cookies
Your favorite cake in a soft, cakey cookie form! These carrot cake cookies are packed with shredded carrots, pineapple, and coconut and topped with a simple cream cheese frosting.
Servings 20 cookies
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 (8-ounce) can crushed pineapple in juice drained
- 1 cup raisins
- 1 cup finely shredded carrots
- 1 cup sweetened shredded coconut
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
For the frosting
- 4 ounces cream cheese room temperature
- ¼ cup unsalted butter room temperature
- 2 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat butter and sugars on medium speed until light and fluffy. Add in eggs and vanilla and mix until combined. Stir in pineapple, raisins, carrots and coconut until evenly incorporated.1/2 cup unsalted butter, 1/2 cup packed light brown sugar, 1/2 cup granulated sugar, 2 large eggs, 2 teaspoons pure vanilla extract, 1 (8-ounce) can crushed pineapple in juice, 1 cup raisins, 1 cup finely shredded carrots, 1 cup sweetened shredded coconut
- In a separate medium bowl, whisk together flour, cinnamon, baking powder, baking soda and salt. Gradually add the dry ingredients to the carrot mixture until just combined. Be sure to scrape down the sides of the bowl using a rubber spatula to make sure everything is fully incorporated into the batter.2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Using a large (3 tablespoons) cookie scoop, scoop batter onto prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake in preheated oven for 15-17 minutes. Remove pan to cooling rack and allow cookies to cool on pan for about 5 minutes before transferring them to the cooling rack to cool completely.
- Repeat with remaining batter.
- Once cookies have completely cooled, prepare the cream cheese frosting.
- In the bowl of a stand mixer fitted with the paddle attachment or in a medium bowl with an electric hand mixer, cream together cream cheese and butter until well combined, about 3 minutes, scraping the sides of the bowl with a spatula as necessary.4 ounces cream cheese, 1/4 cup unsalted butter
- With the mixer on low, gradually add the powdered sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine. Turn the mixer to medium speed and mix for 3-4 more minutes, scraping the sides and bottom of the bowl with a spatula as necessary. Spread frosting onto each cookie.2 ½ cups powdered sugar, 1 teaspoon pure vanilla extract
Notes
Store cookies in an airtight container within the refrigerator for up to 3 days.
Adapted from allrecipes.
