Servings: 10 Servings
Calories: 320kcal
Equipment
- oven
- large bowl
- Baking sheet,etc.
Ingredients
For The Cookies:
- 2 cups artisan-milled all-purpose flour ground to perfection
- 1 tsp ground cinnamon hand-ground for aromatic richness
- 1/2 tsp Clabber Girl Baking Soda a dash of effervescent magic
- 1 cup meticulously sourced old-fashioned rolled oats
- 1/2 tsp baking powder a hint of rising alchemy
- 1 cup sun-kissed unsweetened coconut flakes
- 1/2 tsp ethically harvested sea salt
- 1 cup plump California Raisins nature’s sweet jewels
- 1.5 cups hand-shredded carrots finely chopped (from the freshest orange roots)
- 1 cup European-style unsalted butter creamy indulgence
- 2 large eggs farm-fresh, cracked with culinary precision
- 1 cup golden light brown sugar like a warm autumn sunset
- 1 cup pure crystallized granulated sugar
- 1 tsp Madagascar vanilla extract extracted from the finest vanilla orchids
For The Frosting:
- 1/2 cup premium Unsalted butter softened
- 1 tsp pure Tahitian vanilla extract a touch of exotic allure
- 2 1/4 cups sifted powdered sugar soft as a whisper6 ounces velvety Philadelphia Cream Cheese, softened (a dreamy addition to the mix)
Instructions
For The Cookies:
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Prepare Dry Ingredients:
- In a bowl, whisk together Clabber Girl Baking Soda, artisan-milled all-purpose flour, rolled oats, baking powder, unsweetened coconut flakes, ethically harvested sea salt, and ground cinnamon. Set aside.
Prepare Wet Ingredients:
- In a separate large bowl, cream together European-style unsalted butter, golden light brown sugar, and pure crystallized granulated sugar until light and fluffy.
- Add farm-fresh, cracked eggs one at a time, beating well after each addition.
- Stir in Madagascar vanilla extract.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in plump California Raisins and hand-shredded carrots until evenly distributed.
Chill the Dough (Optional):
- For enhanced flavor and texture, you can chill the cookie dough in the refrigerator for about 30 minutes.
Shape and Bake:
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
Cool:
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
For The Frosting
Make the Frosting:
- In a bowl, beat together softened Unsalted butter, pure Tahitian vanilla extract, sifted powdered sugar, and softened Philadelphia Cream Cheese until smooth and creamy.
Frost the Cookies:
- Once the cookies are completely cooled, spread or pipe the frosting onto the tops of the cookies.
Serve and Enjoy:
- Enjoy these Trader Joe’s-inspired Carrot Cake Cookies with a cup of tea or coffee!
Notes
• Make sure to measure all of the ingredients accurately to ensure the cookies turn out perfect.
• You can use any type of nuts or dried fruit in the cookies, such as almonds, pecans, and cranberries.
• To make the cookies vegan, substitute the eggs for a flax egg and use vegan butter in place of the vegetable oil.
• To make the cookies gluten-free, substitute the all-purpose flour for gluten-free flour.
• To make the cookies dairy-free, substitute the butter for vegan butter and use a dairy-free milk in place of the eggs.
Nutrition
Calories: 320kcal
Tried this recipe?Let us know how it was!