| Prep Time | 15 min |
| Cook Time | 15 min |
| Servings |
cookies
|
Ingredients
- 1/2 cup Butter room temp
- 1 cup Light Brown Sugar packed
- 1 tsp Vanilla Extract
- 1 Egg
- 1 1/2 cup Oats
- 3/4 cup Flour
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 tsp Cinnamon
- 1/4 tsp Allspice
- 1/8 tsp Nutmeg
- 1 tbsp Fresh Ginger Grated
- 2 medium Carrots Grated (approx. 2/3 cups)
- 1/3 cup Coconut Shredded (optional)
- 1/4 cup Walnut Chopped (optional)
- Cream Cheese Frosting (for filling)
Ingredients
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|
Instructions
- Beat together Butter and Sugar until light and fluffy
- Add in Vanilla, Ginger, and Egg, beating after each addition to incorporate
- In a separate bowl, whisk together Flour, Soda, Salt and dried Spices
- Add Flour Mixture to Butter-Sugar mixture and beat again
- Stir in Oats, Shredded Carrot, Coconut and Walnut
- Drop by rounded spoonful onto cookie sheets and bake at 350f for 12-15 minutes
- Allow to cool to room temperature on rack
- Fill a piping bag with cream cheese frosting and pipe about a tsp onto the bottom of one cookie and lightly press on a second cookie, repeating with remaining cookies until all are done
Recipe Notes
*If you like raisins or other dried fruit in your carrot cake, feel free to add some! I didn't on account of personal preference.
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