Carrot Cake Cookies with Cream Cheese Icing

Photo by Kira A.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

40

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

40

servings

Adapted from bonappetit.com

Ingredients

  • COOKIES:

  • 1/2

    cup raisins

  • 1/4

    cup old-fashioned oats

  • 1/2

    cup (1 stick) unsalted butter, room temperature

  • 1/2

    cup (packed) dark brown sugar

  • 1/2

    cup sugar

  • 1

    large egg

  • 1

    cup (packed) finely grated peeled carrots (from 10 to 12 ounces; grated on small holes of box grater)

  • 1 1/2

    cups self-rising flour

  • 1 1/4

    teaspoons ground cinnamon

  • 1/2

    cup chopped walnuts plus additional for garnish (optional)

  • ICING:

  • 1

    cup powdered sugar

  • 6

    ounces cream cheese, room temperature

  • 1/4

    cup (1/2 stick) unsalted butter, room temperature

  • 2

    tablespoons heavy whipping cream

  • 2

    teaspoons fresh lemon juice

Directions

COOKIES: 1. Preheat oven to 350°F. Line 3 large rimmed baking sheets with parchment. Place raisins and oats in small bowl; add 1/4 cup water. Let soak until water is absorbed, about 15 minutes. Beat butter and both sugars in large bowl until fluffy. Beat in egg, then carrots. Add flour and cinnamon; beat to blend. Stir in raisin-oat mixture and 1/2 cup nuts (batter will be sticky). Drop batter by level tablespoonfuls onto sheets, spacing 1 1/2 to 2 inches apart. 2. Bake cookies, 1 sheet at a time, until light golden, about 20 minutes (cookies will be soft). Cool on sheets 5 minutes, then transfer to racks and cool completely. ICING: 1. Beat all ingredients in medium bowl until smooth. Spread icing on cookies.

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