Carrot Cake Cookies
By Jenny Pham
Nothing screams spring more than carrot cake! Yes, carrot in your cake! Crazy thought, but carrots lend off a sweeter taste, which makes it a great candidate to be baked into sweets. For those who don’t know what this unbelievable cake is, it’s usually filled with aromatic spices like cinnamon and nutmeg, mixed with shredded carrots and pecans, and topped with sweet and salty cream cheese frosting – what’s not to love!
For this recipe, we’re taking those unique flavors and baking them into soft fluffy cookies that will guarantee a “WOW” factor. Not only is the taste mind-blowingly delicious, but the texture of these cookies are perfect. The carrots release moisture which lends to the softness of the cookies, crushed pecans give off a nice crunch, and quick oats adds an element of chewiness.
Some things to keep in mind as you are making the dough:
- Grate your carrots as finely as possible. It’s not appealing to have a mouthful of carrots when you bite into these. Sure, it may seem tempting to grab a bag of pre-shredded carrots but even those pieces need to be grated down even finer.
- Don’t skip out on the cream cheese icing. This is the cherry on top that ties the flavors together.
- Once the dough is mixed and rolled into balls, flatten them out a bit before you pop them in the oven. With the cookies being so loaded with ingredients, they won’t spread as much as a typical chocolate chip cookie would. Thus, flatten them out a bit if you want a larger flatter cookie.