Name: Carrot Cake Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1 cup 226 g unsalted butter, softened; 1 cup 200 g light brown sugar, packed; ½ cup 100 g granulated sugar; 2 large eggs (room temperature); 2 teaspoons pure vanilla extract; 1 ¾ cup 215 g all-purpose flour; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; ¼ teaspoon nutmeg; ½ teaspoon salt; 3 cups 295 g old-fashioned oats; 1 cup 120 g grated carrots; ¾ cup 120 g chopped walnuts or pecans; ½-1 cup 80-160 g raisins (optional); ¾ cup 170 g salted butter, softened; 12 oz 340 g cream cheese, softened; 4 ½ cups 565 g powdered sugar; 1 teaspoon pure vanilla extract; 1 tablespoon cornstarch

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If you’re like me and can’t resist the cozy, spiced flavor of carrot cake but dread the effort of baking and frosting a whole cake, let me introduce you to your new obsession: carrot cake cookies. These chewy, flavorful gems deliver everything we love about classic carrot cake—without the hassle. Honestly, once you try these, I’m pretty sure they’ll be your new go-to treat every time you’re in the mood to bake!

Why Carrot Cake Cookies Are the Perfect Alternative

We all know that carrot cake has its charm, especially around springtime and Easter gatherings. But sometimes, you just don’t want to commit to baking, layering, and decorating an entire cake. That’s where carrot cake cookies come in. They’re handheld bites of joy, perfect for when you’re craving that rich, spiced flavor but want something quicker and easier.

I’ve made these for family get-togethers, casual coffee dates, and even as part of my Easter cookies ideas lineup. They never last long—especially when topped with that dreamy cream cheese frosting!

The Inspiration Behind This Recipe

I’ll be honest—I first came up with these carrot cake cookies out of pure laziness. I wanted carrot cake, but I didn’t want to deal with cake pans, cooling times, or crumb coats. So, I thought, why not turn my favorite cake into a cookie? After a few test batches (and plenty of taste tests), I landed on this version. It’s soft, chewy, loaded with oats, spiced just right, and sturdy enough to hold a generous swirl of frosting.

If you’re a fan of unique cookie recipes like my chocolate oatmeal no-bake cookies or brown sugar pop tart cookies, you’re going to fall head over heels for these.

Key Features: Easy, Chewy, and Full of Flavor

Here’s why I keep coming back to this carrot cake cookies recipe:

No dough chilling required — which means faster cookie gratification.
Built on an oatmeal cookie base, so they’re hearty but stay moist and soft.
Packed with warm spices, carrots, and crunchy walnuts or pecans.
Topped with a thick, stable cream cheese frosting (thanks to a little cornstarch magic).
Perfect for Easter, but honestly, they shine year-round!

And if you’re already thinking ahead to dessert platters, these pair beautifully with classics like chocolate chip cookies or festive treats like chocolate peppermint cookies.

Ingredients Overview

The Importance of Fresh Ingredients

One thing I’ve learned baking these carrot cake cookies is that fresh, quality ingredients make all the difference. Especially when it comes to the carrots—skip the pre-shredded stuff. Freshly grated carrots bring moisture and sweetness that bagged versions just can’t match.

Substitutions and Optional Add-ins

Feel free to personalize! Not a fan of nuts? Leave them out. Love raisins? Toss them in. These cookies are flexible, much like my go-to sugar cookie icing recipe that I adapt for every occasion.

Exact Ingredients List

For the Cookies:

1 cup (226 g) unsalted butter, softened
1 cup (200 g) light brown sugar, packed
½ cup (100 g) granulated sugar
2 large eggs, room temperature preferred
2 teaspoons pure vanilla extract
1 ¾ cup (215 g) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
3 cups (295 g) old-fashioned oats
1 cup (120 g) grated/shredded carrots
¾ cup (120 g) chopped walnuts or pecans
½-1 cup (80-160 g) raisins (optional)

For the Cream Cheese Frosting:

¾ cup (170 g) salted butter, softened
12 oz (340 g) cream cheese, softened
4 ½ cups (565 g) powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon cornstarch

Recommended Equipment

Baking sheet
Mixing bowls
Cookie scoop
Parchment paper
Piping bag (optional)
Ateco 846 piping tip (optional)

Step-by-Step Instructions

Preparing the Cookie Dough

The secret to soft, chewy carrot cake cookies starts with creaming the butter and sugars until they’re light and fluffy. Don’t rush this—it’s where that irresistible texture begins!

Once your wet ingredients are smooth, gradually fold in the dry mix, followed by oats, carrots, nuts, and raisins if you’re feeling fancy. Yes, the dough will be sticky—that’s a good sign!

Baking the Cookies

Pop them in a preheated 350F (175C) oven for about 11-12 minutes. They might look slightly underbaked in the center when you pull them out, but that’s exactly what keeps them chewy. Let them finish setting up on the baking sheet.

Making the Cream Cheese Frosting

This isn’t your average runny frosting. A touch of cornstarch keeps it thick and pipeable—perfect for topping these carrot cake cookies without making a mess.

Decorating the Cookies

Whether you spread it with a knife or get fancy with a piping bag, don’t skip the frosting. For a festive touch, I like to sprinkle on some orange and green decorations—great for those Healthy Easter Treats vibes (even if we’re being a bit indulgent here).

Storage and Shelf Life

These cookies store beautifully in the fridge for up to 5 days. You can also freeze both the dough and baked cookies (frosted or unfrosted). Perfect for when that carrot cake cookies craving hits out of nowhere!

Expert Tips and Tricks

Always grate your own carrots—trust me.
Want a nuttier flavor? Gently toast your walnuts or pecans before adding them to the mix.
Skip the raisins if you’re like me and prefer your cookies without surprises.

Common Mistakes to Avoid

Don’t overbake! These cookies should be soft in the middle.
Allow the cookies to cool fully before adding the frosting, or you’ll end up with a messy, sliding topping.
Use brick-style cream cheese—not the spreadable tub kind.

Frequently Asked Questions

Can I use pre-shredded carrots?
I don’t recommend it. Freshly grated carrots keep these carrot cake cookies moist and flavorful.

Do carrot cake cookies need refrigeration?
Yes, especially with the cream cheese frosting.

Can I freeze these cookies?
Absolutely! Both the dough and baked cookies freeze well.

How long do they stay fresh?
Up to 5 days in the fridge, but good luck making them last that long.

Can I make them gluten-free?
With a good 1:1 gluten-free flour and certified GF oats, yes!

What if I don’t have a piping bag?
Just spread the frosting with a knife—rustic looks good too!

Nutritional Information

Each frosted cookie comes in around 317 calories, with a balance of carbs, fats, and a little protein. Not exactly a health food, but hey, they’ve got carrots!

If you’re looking for a fun twist on a classic dessert, these carrot cake cookies are your answer. Easy to make, endlessly customizable, and perfect for any season—not just Easter. Whether you’re adding them to a cookie platter with German chocolate cookies or enjoying one with your morning coffee (no judgment here), they’re bound to become a favorite.

I’d love to hear how your batch turns out—feel free to get creative and make them your own!

Ingredients

For the Cookies:

1 cup 226 g unsalted butter, softened
1 cup 200 g light brown sugar, packed
½ cup 100 g granulated sugar
2 large eggs room temperature
2 teaspoons pure vanilla extract
1 ¾ cup 215 g all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
3 cups 295 g old-fashioned oats
1 cup 120 g grated carrots
¾ cup 120 g chopped walnuts or pecans
½-1 cup 80-160 g raisins (optional)

For the Cream Cheese Frosting:

¾ cup 170 g salted butter, softened
12 oz 340 g cream cheese, softened
4 ½ cups 565 g powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon cornstarch

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy.
Add eggs and vanilla extract, mixing until smooth.
In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Gradually combine dry ingredients with wet mixture.
Stir in oats, grated carrots, nuts, and raisins (if using).
Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing apart.
Bake for 11-12 minutes. Cookies will look slightly soft in the center.
Let cookies cool completely on the baking sheet.
For frosting: Beat butter and cream cheese until creamy. Gradually add powdered sugar, then vanilla and cornstarch.
Once cookies are cool, spread or pipe frosting on top. Decorate with sprinkles if desired.