Soft and Chewy Carrot Cake Cookies
These carrot cake cookies are soft, chewy, and packed with wholesome ingredients like oats, carrots, and applesauce, topped with a luscious cream cheese or vegan icing for an irresistible treat.
Ingredients
- ⅓ cup neutral oil grapeseed, canola or vegetable
- ¼ cup refined coconut oil or butter at room temperature
- ½ cup granulated sugar
- ¾ cup light brown sugar firmly packed
- ½ cup unsweetened applesauce
- ½ tablespoon vanilla extract
- 1/16 teaspoon almond extract optional but recommended
- 2 cups all-purpose flour [280 g]
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¾ teaspoon kosher salt
- 1 ¼ cups Old Fashioned oats
- ¾ cup shredded carrots large grated
- ½ cup chopped walnuts toasted in a dry skillet for a few minutes until fragrant, if desired
- ¼ cup cream cheese or vegan cream cheese
- 2 tablespoons butter or vegan butter
- 1 cup powdered sugar
- 2-3 teaspoons milk of choice
Instructions
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper or use non-stick cookie sheets.
- In a stand mixer (or large bowl), combine the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix on Medium speed until fully combined, about 1 to 2 minutes.
- Add the applesauce, vanilla extract, and almond extract, if using, and mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and kosher salt.
- Turn the mixer to low and gradually add the dry ingredients, mixing until just incorporated. Add the oats, shredded carrots, and walnuts, mixing until evenly distributed.
- Scoop 3-tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2-3 inches of space between each cookie.
- Bake one sheet at a time for 14 to 15 minutes, until edges are golden. Let cookies cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack.
- Repeat with the remaining dough, ensuring it stays at room temperature for even baking.
- To prepare the icing, slightly warm the cream cheese and butter in a microwave or saucepan until soft. Stir until smooth.
- Add powdered sugar and 2 teaspoons milk, whisking until a thick but pourable glaze forms. Adjust milk as needed for consistency.
- Drizzle or pipe icing over fully cooled cookies. Let the icing set at room temperature for 10 minutes before serving.
Notes
To customize, substitute with gluten-free or keto-friendly options, or make vegan using plant-based alternatives. Toast walnuts for extra flavor!