#carrotcakecookies

Carrot Cake Cookies are a delightful cookie that captures the flavors of classic carrot cake. These cookies are moist and full of grated carrots, warm spices, and optional add-ins, and topped with a luscious cream cheese frosting.

Ingredients: 1 cup grated carrots. 1/2 cup unsalted butter, softened. 3/4 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 cup old-fashioned oats. 1/2 cup chopped walnuts or pecans optional. 1/2 cup raisins or currants optional. Cream Cheese Frosting:. 4 ounces cream cheese, softened. 1/4 cup unsalted butter, softened. 2 cups powdered sugar. 1 teaspoon vanilla extract.

Instructions: Warm the oven up to 350F 175C and put parchment paper on baking sheets. Melt the butter and mix it with the brown sugar and granulated sugar in a bowl until the mixture is smooth and creamy. Mix the egg and vanilla extract into the butter and sugar until everything is well mixed together. Mix the flour, baking soda, cinnamon, nutmeg, and salt together in a different bowl. Slowly add the dry ingredients to the wet ones, mixing only until everything is well combined. Add the grated carrots, oats, nuts if using, and raisins or currants if using. Mix the ingredients until they are well spread out. Place spoonfuls of cookie dough on the baking sheets that have been prepared, leaving space between each one. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden. Let the cookies cool for a few minutes on the baking sheets before moving them to a wire rack to cool all the way. Melt the cream cheese and butter together. Then, beat them together until the frosting is smooth and creamy. Add the powdered sugar and vanilla extract one tablespoon at a time while beating the frosting until it is light and fluffy. Once the cookies are cool enough to touch, frost them with cream cheese frosting. You can either spread it on or pipe it on. Have fun with the tasty cream cheese frosting on the carrot cake cookies!

Prep Time: 20 minutes

Cook Time: 15 minutes

These flourless carrot cake cookies are a healthy and flavorful treat that's easy to make. They are packed with the goodness of ripe bananas, grated carrots, and nutty goodness.

Ingredients: 2 large ripe bananas, mashed. 1 cup grated carrots. 1/2 cup creamy peanut butter. 1/4 cup honey. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. 1 1/2 cups rolled oats. 1/2 cup chopped nuts walnuts or pecans. 1/4 cup raisins or dried cranberries.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mash the bananas and carrots and mix them with the peanut butter, honey, vanilla extract, ground cinnamon, and salt in a bowl. Mix it well until it's smooth. Mix in the rolled oats, chopped nuts, and raisins or dried cranberries. Mix the ingredients together until they are all evenly mixed in. Using a spoon or cookie scoop, drop heaping tablespoonfuls of the cookie dough on the baking sheet that has been prepared, leaving space between each one. Your fingers or the back of a spoon can help you flatten each cookie a little. They won't spread out much while they're baking. After the oven is hot, bake the cookies for 12 to 15 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy these tasty carrot cake cookies without flour once they're cool.

Prep Time: 15 minutes

Cook Time: 15 minutes

Indulge in the delightful combination of carrot cake and cookies, with a zesty twist of lemon cream. These soft and flavorful cookies are perfect for any occasion.

Ingredients: 1 cup grated carrots. 1 cup all-purpose flour. 1/2 cup rolled oats. 1/2 cup brown sugar. 1/4 cup unsalted butter, softened. 1 egg. 1/2 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup chopped walnuts or pecans. 1/4 cup raisins or currants. 1/2 cup cream cheese. 2 tablespoons powdered sugar. 1 tablespoon lemon zest. 1 tablespoon lemon juice.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Grate the carrots and mix them with the flour, rolled oats, brown sugar, softened butter, egg, baking soda, cinnamon, nutmeg, and salt in a bowl. Mix everything together well. Nuts like pecans and raisins or currants should be chopped up and mixed into the cookie dough. Using a spoon or cookie scoop, drop tablespoon-sized chunks of dough about 2 inches apart on the baking sheet that has been prepared. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are golden. Make the lemon cream while the cookies are baking. To make the cream cheese, powdered sugar, lemon zest, and lemon juice smooth and creamy, whisk them together. When the cookies are done, take them out of the oven and let them cool for a few minutes on the baking sheet. Then, move them to a wire rack to cool completely. After the cookies are completely cool, put some lemon cream on the flat side of one and then put another cookie between them. Do the same thing with the rest of the cookies. Enjoy the carrot cake cookies with lemon cream.

Prep Time: 20 minutes

Cook Time: 12 minutes

These delectable carrot cake cookies are a kid-friendly take on the traditional carrot cake. They're soft and flavorful, with a hint of nutrition from grated carrots. Perfect for a quick snack!

Ingredients: 1 cup grated carrots. 1/2 cup unsalted butter, softened. 3/4 cup brown sugar. 1 egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup rolled oats. 1/2 cup raisins or chocolate chips optional.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract to the butter mixture and mix well. In a separate bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, and salt. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the grated carrots, rolled oats, and raisins or chocolate chips if using. Scoop spoonfuls of cookie dough onto the prepared baking sheet, spacing them apart. Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, enjoy these delicious carrot cake cookies!

Prep Time: 15 minutes

Cook Time: 12 minutes

These vegan breakfast cookies combine the flavors of carrot cake with the wholesome goodness of quinoa, making them a nutritious and delicious way to start your day. Packed with fiber, protein, and natural sweetness, these cookies are perfect for busy mornings or as a grab-and-go snack.

Ingredients: 1 cup cooked quinoa. 1 cup grated carrots. 1 ripe banana, mashed. 1/4 cup maple syrup. 1/4 cup almond butter. 1/2 teaspoon vanilla extract. 1/2 teaspoon cinnamon. 1/4 teaspoon nutmeg. 1/4 teaspoon salt. 1/2 cup rolled oats. 1/4 cup chopped walnuts. 1/4 cup raisins or dried cranberries.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large mixing bowl, combine cooked quinoa, grated carrots, mashed banana, maple syrup, almond butter, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined. Add rolled oats, chopped walnuts, and raisins or dried cranberries to the mixture. Stir until evenly distributed. Using a spoon or cookie scoop, drop dollops of the mixture onto the prepared baking sheet, spacing them apart. Flatten each dollop slightly with the back of the spoon or your fingers to form a cookie shape. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these nutritious and delicious carrot cake quinoa breakfast cookies as a quick and convenient morning meal!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Carrot Cake Cookies are a delicious take on the traditional carrot cake. They're soft and chewy, with sweet carrots, raisins, and warm spices. Ideal for both children and adults!

Ingredients: 1 cup grated carrots. 1/2 cup unsalted butter, softened. 1/2 cup brown sugar. 1/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1/2 cup rolled oats. 1/2 cup raisins. 1/2 cup chopped walnuts optional.

Instructions: Warm your oven up to 350F 175C and put parchment paper on a baking sheet. Softened butter, brown sugar, and granulated sugar should all be mixed together in a large bowl until the mixture is light and fluffy. Mix the egg and vanilla extract into the butter mixture until everything is well mixed together. Mix the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones, mixing only until everything is mixed together. Add the rolled oats, raisins, and chopped walnuts if using and mix them in well. Place about 1 tablespoon of cookie dough on each cookie on the baking sheet that has been prepared. Use the back of a spoon to gently press down on each cookie. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. You can eat these tasty Carrot Cake Cookies with milk or just as a treat at any time.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in the cozy flavors of carrot cake with a twist in these delicious cookies. Packed with grated carrots, warm spices, oats, walnuts, and raisins, these cookies are a delightful treat for any occasion.

Ingredients: 2 cups grated carrots. 1 cup granulated sugar. 1 cup unsalted butter, softened. 2 large eggs. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1 cup old-fashioned oats. 1 cup chopped walnuts. 1/2 cup raisins.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper on baking sheets. Mix the sugar and softened butter in a big bowl until the mixture is light and fluffy. Add the eggs one at a time and then the vanilla extract. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones and mix them together until they are just combined. The grated carrots, old-fashioned oats, chopped walnuts, and raisins should all be mixed in. Place cookie dough spoonfuls on the baking sheets that have been prepared, leaving about 2 inches between each one. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheets before moving them to wire racks to cool all the way. Have fun with these tasty Crumbl Carrot Cake Cookies!

Prep Time: 20 minutes

Cook Time: 12 minutes