Ingredients

The following ingredients have 21 Servings
  • 1 cup butter (softened (226g))
  • 1 cup light brown sugar (packed (200g))
  • ½ cup sugar ((100g))
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 3 cups old fashioned oats ((295g))
  • 1 ¾ cup all-purpose flour ((215g))
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 cup grated/shredded carrots ((120g))
  • ¾ cup chopped walnuts or pecans ((120g))
  • ½-1 cup raisins, (optional depending on preference (80-160g))
  • ¾ cup salted butter (softened (170g))
  • 12 oz cream cheese (softened (340g))
  • 1 tsp pure vanilla extract
  • 4 ½ cups powdered sugar ((565g))
  • 1 Tablespoons corn starch ((this helps the frosting to maintain its shape - it's less likely to make a mess your hands this way!))

Instruction

  • Preheat oven to 350F (177C)
  • Place your butter in the bowl of a stand mixer (or in a large bowl and use an electric beater) and beat until creamy, about 1 minute
  • Add sugars and cream together until light and fluffy
  • Add vanilla and then beat in eggs, one at a time, pausing to scrape down the sides of the bowl between each addition.
  • In a separate bowl, combine oats, flour, cinnamon, baking soda, salt, and nutmeg.
  • Gradually add dry ingredients to the wet, pausing periodically to scrape down the sides of the bowl with a spatula.
  • With mixer on low-speed, stir in carrots and walnuts/pecans (and raisins, if using)
  • Drop cookies by rounded spoonful (about 1 ½ Tbsp scoop) onto parchment paper-lined cookie sheet. Bake 11-12 minutes on 350F (177C).  Cookies may appear slightly underbaked at their centers still.
  • Allow cookies to cool for 5 minutes on tray then transfer to cooling rack to cool completely before icing.