Gone Quick Carrot Cake Cookies
Soft, spiced, and irresistibly easy to make, these "Gone Quick Carrot Cake Cookies" are the perfect fusion of a classic dessert and a grab-and-go treat. Packed with warm cinnamon, nutmeg, tender grated carrots, and hearty rolled oats, these cookies deliver all the cozy flavors of carrot cake without the need for a fork. Optional additions like raisins and walnuts add delightful texture, while a quick cream cheese frosting takes them to indulgent new heights. Ready in just 25 minutes and baked to golden perfection, these cookies are ideal for satisfying sweet cravings in a pinch. Whether for a weekend bake or a party platter, these homemade carrot cake cookies will disappear faster than you can say "second helping!"
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.5 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 1 Large egg
- 1 teaspoons Vanilla extract
- 0.75 cups Grated carrots (about 2 medium carrots)
- 0.5 cups Old-fashioned rolled oats
- 0.5 cups Raisins (optional)
- 0.25 cups Chopped walnuts (optional)
- 4 ounces Cream cheese (for optional frosting)
- 1 cups Powdered sugar (for optional frosting)
- 0.5 teaspoons Vanilla extract (for optional frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the egg and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Gently fold in the grated carrots, rolled oats, raisins (if using), and walnuts (if using). The dough will be slightly sticky.
Drop spoonfuls of the cookie dough (about 2 tablespoons per cookie) onto the prepared baking sheet, spacing them a couple of inches apart.
Bake in the preheated oven for 8-10 minutes, or until the cookies are lightly golden around the edges and set in the center.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For the optional frosting, beat the cream cheese, powdered sugar, and vanilla extract together until smooth. Spread or drizzle a small amount over the cooled cookies.
Enjoy your Gone Quick Carrot Cake Cookies with or without frosting!
Nutrition Facts
Calories |
3635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.0 g | 213% | |
| Saturated Fat | 89.2 g | 446% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 2577 mg | 112% | |
| Total Carbohydrate | 513.8 g | 187% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 339.0 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 431 mg | 33% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2010 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
