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Carrot Cake Cookies

Soft carrot cake cookies topped with cream cheese frosting and colorful carrot sprinkles on a wooden board.
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These carrot cake cookies combine the classic flavor of carrot cake with the chewy, hearty texture of oatmeal cookies, all topped with a rich cream cheese frosting. They’re quick to make, require no chilling, and are perfect for holidays or everyday treats.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) light brown sugar, packed
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 1 3/4 cups (215 g) all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3 cups (295 g) old-fashioned oats
  • 1 cup (120 g) grated/shredded carrots
  • 3/4 cup (120 g) chopped walnuts or pecans
  • 1/2–1 cup (80–160 g) raisins (optional)
  • 3/4 cup (170 g) salted butter, softened (for frosting)
  • 12 oz (340 g) cream cheese, softened
  • 4 1/2 cups (565 g) powdered sugar
  • 1 tbsp cornstarch
  • 1 tsp pure vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the butter and both sugars until light and fluffy.
  3. Add eggs and vanilla, mix well.
  4. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add dry ingredients to the wet ingredients.
  6. Stir in oats until fully combined.
  7. Fold in grated carrots, chopped nuts, and raisins if using.
  8. Scoop 2-tablespoon portions of dough onto parchment-lined baking sheets, spacing them 2 inches apart.
  9. Bake for 11–12 minutes or until edges are set and centers are slightly underdone.
  10. Cool cookies completely on the baking sheet.
  11. For the frosting, beat together cream cheese and butter until smooth.
  12. Gradually add powdered sugar, vanilla, and cornstarch; beat until creamy.
  13. Frost cooled cookies using a spatula or piping bag.

Notes

  • Use freshly grated carrots for best texture and moisture.
  • No need to chill the dough before baking.
  • Cookies can be stored frosted in the fridge for up to 5 days.
  • Add raisins or omit nuts to customize.
  • Cream cheese frosting is best made with full-fat block cream cheese.

Nutrition

Find it online: https://recipeeasily.com/carrot-cake-cookies-tasty-recipe/