Carrot Cake Cookies with Cream Cheese Drizzle

With Easter less than a week away, my mind is on the menu, and in particular it’s on carrots.  Easter always makes me think of carrots.  I mean how can it not with Carrot Cake being one of the main desserts this time of year, oh and can’t forget glazed carrots on the dinner table!  And we can’t forget the Easter bunny…the carrot is his choice of food after all!

Shredded Carrots {A Pretty Life}

I wanted to add something new to our Easter eats this year, so I decided to make some Carrot Cake cookies.  I love adding shredded carrots to baking because they add extra nutrition and a whole lot of moisture.  I found this recipe in a cookbook that I’ve had around for ages…the Jean Pare Cookies cookbook.  I remember baking cookies from this book when I was about 12 years old, and now my 12 year old browses through it, and I still refer to it, to this day.  I love a cookbook that stands the test of time!

Carrot Cake Cookies with Cream Cheese Drizzle 2{A Pretty Life}

These Carrot Cake cookies are an oat drop cookie loaded with shredded carrots and cinnamon flavour…then I threw in some raisins and white chocolate chips for good measure.  They’re moist, spicy and a real treat with the addition of the cream cheese drizzle, making them perfect for Easter!

Delicious!

Whisk

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Carrot Cake Cookies with Cream Cheese Drizzle

Servings 48

Ingredients

Carrot Cake Cookies:

  • 1/2 cup butter
  • 1 cup white sugar
  • 2 tbsp brown sugar
  • 1 egg
  • 1 1/2 cups shredded carrot
  • 1/3 cup milk
  • 1 tsp vanilla
  • 2 cups flour
  • 2 cups rolled oats
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 3/4 cup raisins
  • 1/2 cup white chocolate chips optional

Cream Cheese Drizzle:

  • 1/2 cup cream cheese at room temperature
  • 1/2 cup icing sugar Confectioner's sugar
  • 1 tbsp cream

Instructions

Carrot Cake Cookies:

  1. Preheat your oven to 375 degrees.
  2. In a mixer, cream together the butter and sugars.
  3. Add the egg and mix.
  4. Then add the vanilla.
  5. Stir in the shredded carrot and milk.
  6. In a separate bowl, whisk together the flour, oats, baking powder, salt and cinnamon.
  7. Add the flour mix to the butter mix and combine.
  8. Stir in the raisins.
  9. Drop the cookie batter by the tablespoon onto a parchment paper lined cookie sheet.
  10. Bake for about 10 minutes.
  11. Let cool then drizzle with the cream cheese drizzle.

Cream Cheese Drizzle:

  1. Cream together the cream cheese, icing sugar and cream, until smooth.
  2. To drizzle the icing, I like to put the icing into a ziplock bag, cut off a tiny corner of the bag, and pipe on the icing.
  3. Enjoy!

Recipe adapted from Jean Pare

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You can also add chopped nuts to this cookie recipe if you like.  I didn’t add any this time as we’re not big fans of nuts in our cookies since the kids can’t take them to school.  But if you love nuts, they would make a great addition!  Enjoy.

If you’re craving even more carrot recipes, here are some of my favourite carrot recipes!

Glazed Carrots {A Pretty Life}

Glazed Carrots

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Hearty Banana, Apple & Carrot Muffins {A Pretty Life}

Hearty Banana, Apple & Carrot Muffins

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Layered Carrot Cake with Cream Cheese Frosting

Layered Carrot Cake with Cream Cheese Frosting

 – – – – –

Carrot Cake Pancakes with Cream Cheese Drizzle

Carrot Cake Pancakes with Cream Cheese Drizzle

 – – – – –

Have a delicious day!

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4 Comments

  • Reply Maggie K. April 6, 2015 at 2:31 PM

    I have never thought of doing carrot cake cookies. These look really yummy!

  • Reply Celery and the City April 15, 2015 at 2:27 PM

    These look AMAZING~ can’t wait to try 🙂

  • Reply Cynthia June 30, 2015 at 7:28 AM

    Due to our food restrictions, I made these with margarine instead of butter, egg replacement instead of egg, and Bob’s Red Mill all-purpose gluten-free flour mix and they still turned out fine; this was a relief, since not all recipes can handle that many substitutions. Thanks Jo-Anna!

    • Reply Jo-Anna@APrettyLife June 30, 2015 at 10:46 AM

      I’m so happy to hear they turned out! And thank you for leaving replacement ideas here as it helps out many people who have similar food restrictions! 🙂

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