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Carrot Cake Cookies

These chewy carrot cake cookies combine the cozy spices of classic carrot cake with the ease of a cookie—finished with cream cheese frosting!
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Prep Time:30 minutes
Cook Time:12 minutes
Total Time:42 minutes
Course: Baking
Cuisine: American
Keyword: carrot cake breakfast cookies, carrot cake cookies, Easter cookies ideas
Servings: 32 Cookies

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.

Notes

  • Always use freshly grated carrots for best moisture and flavor.
  • Toasting the nuts enhances flavor—highly recommended!
  • Store frosted cookies in an airtight container in the fridge for up to 5 days.
  • Dough and baked cookies freeze well.
  • Make sure cookies are fully cooled before frosting to avoid melting.
  • Use brick-style cream cheese for a thick, stable frosting.