The more I bake the more I seem to love everything sweet. I never liked carrot cake that much, just the cream cheese frosting. Now I love the frosting and carrot cake. I found something even better than carrot cake though. Carrot Cake Cookies with Cream Cheese Frosting.
The carrot cake cookies are pretty great by themselves. Let’s get real though, the cream cheese frosting is where it’s at. You need to throw a few spoonfuls of it right in between these cookies. Yes, it does actually taste like carrot cake and you got all the frosting you could want.
Half of these sandwich cookies are enough for me, at a time. They are pretty darn decadent.
I’m so obsessed with the frosting it usually just sends me into a 3 hour nap.
Let’s not mention the container of leftover frosting that is now sitting in my fridge. I know, just what I freakin need around the house.
I put just a few walnuts in the cookies and just enough carrots until I got tired of shredding them. As usual, I have a good amount of cinnamon in the cookies. Personally, I think cinnamon really enhances the flavor of everything.
If your skeptical of carrot cake in a cookie form, don’t be. Think of it as a little portable carrot cake treat. It’s much easier to throw a cookie in my bag to get me through a day at work than a piece of cake. That and it doesn’t make me feel so unhealthy.
Carrot Cake Cookies with Cream Cheese Frosting is packed full of flavor and you’ll love these indulgent treats. A cookie that’s not too sweet and really lets the cream cheese frosting do it’s thing!
Ingredients
- 2 sticks butter – room temp
- 3/4 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs – room temp
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/2 cups oats
- 1/2 cup grated carrots
- 1/4 cup chopped walnuts
- 2 stick of butter, at room temp
- 16 oz cream cheese, at room temp
- 3 cups confectioners sugar
- 1 teaspoon vanilla extract
Instructions
- Line baking sheet with parchment paper. Preheat oven to 350F.
- In a large bowl, beat butter and sugars until light and fluffy. Add eggs and vanilla.
- In a medium bowl, shift together flour, baking soda, baking powder, cinnamon, nutmeg and ginger.
- Slowly add the dry mixture to the wet mixture.
- Mix in oats, carrots and walnuts.
- Drop balls of dough onto baking sheet and bake for about 11-14 minutes. Until cookies start to brown.
- In large bowl, combine butter and cream cheese.
- Add sugar and vanilla, mix until creamy and smooth. Frost cooled cookies.
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