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Irresistible Carrot Oatmeal Cookies with Cream Cheese Frosting

Deliciously chewy Carrot Oatmeal Cookies topped with creamy cheese frosting, perfect for any occasion.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup rolled oats
  • 3/4 cup packed, finely grated carrots
  • 1/3 cup raisins
  • 2 ounces cream cheese, room temperature
  • 2 ounces unsalted butter, softened
  • 2 teaspoons vanilla extract
  • 1/2 cup powdered sugar

Instructions

  1. In a medium-sized bowl, combine the room-temperature cream cheese and softened butter. Beat them together until smooth and creamy.
  2. Add in the vanilla extract and mix until well incorporated.
  3. Gradually add the powdered sugar, beating until light and fluffy. Set aside.
  4. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  5. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until well combined.
  6. Add the egg yolk and stir until the mixture is smooth.
  7. In a separate bowl, whisk the flour and kosher salt together, then gradually add it to the wet mixture. Stir until just combined.
  8. Gently fold in the rolled oats, grated carrots, and raisins until evenly distributed.
  9. Using a tablespoon, drop rounded spoonfuls of the dough onto the prepared baking sheet, leaving space for spreading.
  10. Bake for 10-12 minutes until the edges are lightly golden. Allow to cool for five minutes before transferring to a wire rack to cool completely.
  11. When the cookies are cooled, spread a generous layer of cream cheese frosting on the flat side of one cookie. Place another cookie on top and gently press to form a sandwich.
  12. Repeat with the remaining cookies and frosting.

Notes

Store cookies in an airtight container at room temperature for up to 3 days, or in the fridge for a week. You can freeze the unfrosted cookies for up to 3 months.

Nutrition

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