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Carrot Cake Cookies by @UpsideDownPear

It was definitely fall outside today. The air has turned to the cooler side and has a nice crispness to it. I haven’t made it to a cider mill yet (mostly due to all my time being spent on yoga) but I can’t wait to get to one during the month of October. There’s almost nothing better than a fresh cider mill donut.

Carrot Cake Cookies by @UpsideDownPear

You know what’s also amazing in the fall time!? Carrot cake! There’s something about the slightly heavy, yet amazing amount of spices that’s in carrot cake to make it a fall time favorite. I know that some people associate carrot cake with Easter/spring, but really all that cinnamon, nutmeg, and all spice belong to the fall/winter.

Carrot Cake Cookies by @UpsideDownPear

I didn’t feel like making a cake though. That’s just too easy…and it’s kind of difficult to bring to work. These cookies are super moist and are almost like a cinnamon oatmeal cookie with a hint of carrot. They are perfect to pair with the pumpkin spice latte I’m sure everyone’s getting this time of year. Especially with the cream cheese frosting on top.

Carrot Cake Cookies by @UpsideDownPear

Other than grating the carrots, these actually come together pretty quickly. Just think of it as building arm muscles when you’re prepping those carrots. It helps make the time go by! You definitely need to go pick up a couple of carrots and make these this weekend.

Carrot Cake Cookies

  Carrot Cake Cookies
Prep Time: 30 minutes Cook Time: 12 minutes Total Time: 42 minutes
Makes: about 30 cookies

For the cookies:
1/2 cup of unsalted butter, room temperature
1 cup of granulated sugar
1 egg, room temperature
1 tablespoon of vanilla
2 cups of white whole wheat flour
1 and 1/2 cups of rolled oats
1 teaspoon of baking soda
1/2 teaspoon of salt
1 tablespoon of cinnamon
1 teaspoon of nutmeg
1 teaspoon of all spice
1 cup of shredded carrots

For the cream cheese frosting:
12 ounces of cream cheese, room temperature
1/4 teaspoon of almond extract
1 cup of powdered sugar

1) Preheat the oven to 350° F and line a baking sheet with a silicone mat.
2) In a stand mixer, cream the butter. When the butter is fluffy, add in the sugar and mix until the butter and sugar begin to become a bit crumbly and soft looking.
3) Add in the egg and vanilla and blend until smooth scraping the sides if needed.
4) Add in the flour, baking soda, spices, and oats and blend until just combined.
5) Add the carrots in last and blend until everything is well combined.
6) Scoop the dough onto the cookie sheet and bake for 10-12 minutes. I needed the full time.
7) While the cookies are baking, beat the cream cheese, extract, and powdered sugar together until it's a smooth consistency.
8) Let the cookies cool a bit before frosting.


  © UPSIDE DOWN PEAR. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.   


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