Carrot Cake Cookies with Cream Cheese Drizzle
Carrot Cake Cookies with Cream Cheese Drizzle
These Carrot Cake Cookies with Cream Cheese Drizzle are an oat drop cookie with shredded carrots, cinnamon, raisins and white chocolate chips. They’re moist, a little bit chewy, spicy and a real treat with the addition of the cream cheese drizzle. They’re perfect for Easter.
With Easter just around the corner my mind is on the menu, and in particular it’s on carrots. Easter always makes me think of carrots. I mean how can it not with Carrot Cake being one of the main desserts this time of year, oh and can’t forget glazed carrots on the dinner table! And we can’t forget the Easter bunny…the carrot is his choice of food after all!
A tried and true recipe.
I wanted to add something new to our Easter eats this year, so I decided to make some Carrot Cake cookies. I love adding shredded carrots to baking because they add extra nutrition and a whole lot of moisture. I found this recipe in a cookbook that I’ve had around for ages…the Jean Pare Cookies cookbook. I remember baking cookies from this book when I was about 12 years old, and now my 12 year old browses through it, and I still refer to it, to this day. I love a cookbook that stands the test of time!
About these Carrot Cake Cookies:
These Carrot Cake cookies are an oat drop cookie loaded with shredded carrots and cinnamon flavour…then I threw in some raisins and white chocolate chips for good measure. They’re moist, spicy and a real treat with the addition of the cream cheese drizzle, making them perfect for Easter! Tastes like and have the texture of little bites of carrot cake.
Carrot Cake Cookie Recipe Tips
- Carrots: Peel the carrots before shredding. To shred the carrots, you can use a box grater, or even a food processor.
- Additions: You can also add chopped nuts to this cookie recipe if you like (like chopped pecans or walnuts). I didn’t add any this time as we’re not big fans of nuts in our cookies, but if you love nuts, they would make a great addition!
- Storage: Store in airtight container on your kitchen counter, they don’t need to be refrigerated.
- Freezing: These cookies freeze well. Store in an airtight container in the freezer for up to 3 months.
- Serving Idea! Double the cream cheese drizzle recipe and make these a carrot cake sandwich cookie!
Carrot Cake Cookies with Cream Cheese Drizzle
Ingredients
Carrot Cake Cookies:
- 1/2 cup butter
- 1 cup granulated sugar
- 2 tbsp brown sugar
- 1 large egg
- 1 1/2 cups shredded carrot
- 1/3 cup milk
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 2 cups rolled oats
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 3/4 cup raisins
- 1/2 cup white chocolate chips optional
Cream Cheese Drizzle:
- 1/2 cup cream cheese at room temperature
- 1/2 cup icing sugar powdered sugar
- 1 tbsp cream
Instructions
Carrot Cake Cookies:
- Preheat your oven to 375 degrees F.
- Line a baking sheet with parchment paper.
- In a mixer, cream together the butter and sugars. I just use the paddle attachment to do this.
- Then add the egg and mix.
- Then add the vanilla.
- Stir in the shredded carrot and milk. You will need to scrape the sides of the bowl often.
- In a separate bowl, whisk together the flour, oats, baking powder, salt and cinnamon.
- Add the dry ingredients to the wet ingredients and combine.
- Stir in the raisins.
- Drop the cookie dough by the tablespoon onto the prepared baking sheet.
- Bake for about 10 minutes.
- Let cool completely on a wire rack, then drizzle with the cream cheese drizzle.
Cream Cheese Drizzle:
- Cream together the cream cheese, icing sugar and cream, until smooth.
- To drizzle the icing, I like to put the icing into a ziplock bag, cut off a tiny corner of the bag, and pipe on the icing.
- Enjoy!
Recipe adapted from Jean Pare
More Carrot Recipes
From side dishes, to cakes, cookies, muffins and more!
Have a delicious day!
I have never thought of doing carrot cake cookies. These look really yummy!
These look AMAZING~ can’t wait to try 🙂
Due to our food restrictions, I made these with margarine instead of butter, egg replacement instead of egg, and Bob’s Red Mill all-purpose gluten-free flour mix and they still turned out fine; this was a relief, since not all recipes can handle that many substitutions. Thanks Jo-Anna!
I’m so happy to hear they turned out! And thank you for leaving replacement ideas here as it helps out many people who have similar food restrictions! 🙂