Chock full of carrots, walnuts, raisins, cardamom, cinnamon and candied pineapple, these Carrot Cake Cookies with Cream Cheese Drizzle are heavy on flavor, and begging to be enjoyed with a tall, cold, glass of milk!
To quote my daughter, this past Sunday, I was “drunk on sleep”! Y’all, this past Sunday I slept in. All the way until my cell phone went off at 8.30 am!
Now, that might be early to some of y’all, but, sleeping in until 8.30 am meant almost 10 hours of sleep for this ‘ol gal. And, I cannot remember the last time I got that much sleep on a Sunday! That much sleep had me a tad bit giddy and a tad bit groggy the rest of the day! And, that much sleep put things a bit off kilter for us.
You see, most weekends, I like to wake up while the rest of the house is sleeping and slowly enjoy
three cups a cup of coffee. Then, lazily, pull the ingredients for waffles or pancakes together and piddle around the kitchen getting breakfast ready. Usually, when my daughter wakes up, we watch another episode of whatever we are Netflix-binging on (currently it’s New Girl) while enjoying breakfast before heading off to the gym and then to church. But this Sunday, we rushed through avo-toast and coffee and I snuck one of these Carrot Cake Cookies with Cream Cheese Drizzle out of the freezer to enjoy on our 45-minute ride down to church. Yes – these Carrot Cake Cookies with Cream Cheese Drizzle do freeze extremely well!
My obsession with carrot cake everything continues with these Carrot Cake Cookies with Cream Cheese Drizzle. Now, I’ve made and shared better-for-you-and-me, refined sugar free carrot cake cookies and bars on here before. But these cookies are not refined sugar free. And, I wouldn’t say they are better for you or me.
These Carrot Cake Cookies are made with this rich, European-style butter (#notsponsored – having a lower water content makes it ideal for these cookies), sugar, and gluten-full flour. I ended up using some candied pineapple in these that (I thought) worked to enhance the taste and texture of these Carrot Cake Cookies along with the shredded carrots, raisins and walnut bits I added in. These Carrot Cake Cookies are slightly chewy, most definitely sweet, and flavor packed with the addition of a little bit of cinnamon, cardamom, orange extract and vanilla extract. They can be enjoyed without the cream cheese drizzle or with it. The cream cheese drizzle is very similar to the one I used with these Carrot Cake Waffles and is a bit on the sticky side. Now, I liked these Carrot Cake Cookies without the drizzle, but one of my neighbors who I gave a few of these to, said the sticky drizzle made these seem more like carrot cake than ever.
If you’d like to think that the carrots, raisins and walnuts add a healthyish factor that justifies eating two or three of these, then who am I to stop ya!
Hoping this Monday has started off well for y’all!
- 2 sticks Kerrygold butter
- 1 cup sugar
- 3/4 cup light brown sugar
- 2 eggs
- 2 tsps pure vanilla extract
- 1 tsp orange extract, (optional)
- 3 cups all purpose flour
- 1/2 cup rolled oats
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp ginger powder
- 1 small carrot, grated
- 1/2 cup walnuts, chopped up into little bits
- 1/2 cup raisins
- 1/4 cup candied pineapple , chopped into little bits
- 1/4 cup cream cheese drizzle
- Preheat the oven to 350 degrees F
- Cream the butter, sugar and brown sugar together, using an electric mixer.
- Then, add in the eggs one at a time, beating the mixture between the addition of the two eggs.
- Add in the orange extract (if using) and vanilla extract and beat well.
- Then add in 1/2 cup of the flour and mix lightly, repeat till all the flour is added.
- Add in the oats, baking powder, baking soda, cinnamon, cardamom, and ginger and mix and set the electric mixer aside
- Using a wooden spatula, mix in the grated carrots, candied ginger bits, walnut bits and raisins.
- At this point, scoop spoonfuls of the dough, roll into balls (made 30 balls for me, but how many you get will depend on the size of the balls) and place in a covered bowl and place in the refrigerator to chill for about an hour.
- If you are baking the whole batch, line 3 baking trays with parchment paper, place the balls with about an inch between each (3 per row) on them and bake for 11-12 minutes till cookies are a bit puffed up and golden. The cookies will be soft at this point but will harden and become chewier as they cool.
- *If you are not baking the whole batch, the Carrot Cake Cookie Dough Balls can be stored in the fridge for upto two weeks and you can bake the quantity you'd like during this time.
- When cookies cool completely, sprinkle Cream Cheese Drizzle on them and enjoy.
- **If you decide to bake the whole batch and have leftovers after you have shared as many as you can, the leftovers can be stored in the freezer for about two weeks or so.
Nutrition InformationYield 30 Serving Size cookie
Amount Per Serving Calories 145Saturated Fat 4.3gCholesterol 25mgSodium 95mgCarbohydrates 18.5gFiber 0.6gSugar 9gProtein 2g
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram