Carrot Cake Cookies

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These cookies were adapted from a recipe by Amelia Saltsman, author of The Santa Monica Farmers Market Cookbook.

Makes about 40

½ cup raisins
¼ cup quick-cooking oatmeal
½ cup (1 stick) unsalted butter, at room temperature
½ cup packed dark brown sugar
½ cup sugar
1 large egg
1 cup packed finely grated peeled carrots
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1-1/4 teaspoons ground cinnamon
½ cup chopped toasted walnuts, plus additional for garnish (optional)

1 cup powdered sugar
6 ounces cream cheese, at room temperature
¼ cup (1/2 stick) unsalted butter, at room temperature
2 tablespoons heavy whipping cream
2 teaspoons fresh lemon juice

Preheat oven to 350°F.  Line 3 rimmed baking sheets with parchment.  Place raisins and oats in a small bowl; cover with ¼ cup water.  Let soak until water is absorbed, about 15 minutes.  Beat butter and both sugars in large bowl until fluffy.  Beat in egg, then carrots.  Add flour, baking powder, and cinnamon; beat to blend.  Stir in raisin/oat mixture and ½ cup nuts (batter will be sticky).  Drop batter by level tablespoons onto sheets, spacing 1-1/2 to 2 inches apart.

Bake cookies, 1 sheet at a time, until light golden, about 20 minutes (cookies will be soft).  Cool on sheets 5 minutes, then transfer to racks and cool completely.

Beat all ingredients in medium bowl until smooth.  Spread icing on cookies and sprinkle with additional walnuts, if desired.