Soft and chewy Carrot Cake Cookies smothered in silky Cream Cheese Frosting for individual bites of carrot cake bliss!
These Carrot Cake Cookies are perfectly portable, perfectly tender, and perfectly melt-in-your-mouth addicting. They encapsulate everything you love about Carrot Cake with its aromatic fragrant spices, carrots and pecans rolled into easy-to-make chewy cookie form. And of course, Carrot Cake wouldn’t be Carrot Cake without tangy, rich and luscious Cream Cheese Frosting.
Today is officially the first day of spring which means it’s time for everything carrot cake! Carrot Cake is definitely a spring dessert I look forward to all year round; so much so that I’ve already made Layered Carrot Cake, Cream Cheese Stuffed Carrot Cake, Carrot Cake Crepes, and now these Carrot Cake Cookies!
LOOKING FOR MORE SPRING DESSERT RECIPES?
- Mini Strawberry Pies
- Lemon Poke Cake
- Blueberry Cheesecake Pie
- Coconut Cake (Triple Coconut!)
- Cream Cheese Stuffed Banana Coffee Cake
Carrot Cake Cookies
These irresistible Carrot Cake Cookies got an “oh wow” from Patrick. Who proceeded to devour 1, 2, 3,… and I had to send them to work with him because I have no self control when it comes to these cake-like morsels…and neither did his colleagues.
These easy Carrot Cake Cookies are tender and soft from the carrots and wonderfully chewy from the oatmeal. They are bursting with just the right amount of sweet aromatic spices. They are delicious on their own but exponentially more delicious with the Cream Cheese Frosting as the juxtaposition of the hearty cookies with the silky, sweet frosting is nothing short of divine – so please don’t skip it!
TIPS FOR MAKING CARROT CAKE COOKIES
- Let butter soften at room temperature TO room temperature. As in all cookies (unless they call for melted butter) never microwave your butter or your cookies will spread too much when baked. The butter should be slightly softened at room temperature and will soften as needed while you beat it.
- Use the small holes on a box grater to grate the carrots.
- Do NOT use pre-grated matchstick carrots. These carrot are too thick for our cookies and don’t release moisture like freshly grated carrots.
- Use quick oats or make your own. Old-fashioned whole rolled oats will not work in this recipe, but that’s usually what I always have on hand. You can make you own quick oats by pulsing whole oats in your food processor 5-8 times or until they resemble the consistency of quick oats.
- Use a cookie scoop. This makes your life easier and ensures the cookies are all the same size and bake in the same amount of time. I used a 1 1/2″ or 1 ½ tablespoon cookie scoop. If you have a different size, that is totally fine, just adjust baking time accordingly.
- Bake the cookies on parchment lined baking sheets or use a non-stick mats. Your cookies will definitely stick otherwise and parchment/non-sick mats make for easy cleanup.
- Flatten Cookies. These cookies won’t flatten very much when baked (unless your butter is too soft), so give them a little help and press down a little with your fingers to help flatten.
- Bake cookies just until edges are golden. The key to soft, chewy cookies is to not overbake them. Take care to remove the cookies from the oven when the edges are slightly golden and the center is set but slightly underdone. They will continue to bake to perfection as they cool.
- Do NOT microwave butter or cream cheese for Cream Cheese Frosting. Let butter and cream cheese soften at room temperature or it will be too runny. If it is runny for whatever reason, place it in the refrigerator to set a bit.
CAN I FREEZE CARROT CAKE COOKIES?
Yes! You can freeze frosted or unfrosted Carrot Cake Cookies.
- Place frosted or unfrosted completely cooled cookies on a baking sheet without touching.
- Place baking sheet in the freezer and freeze cookies until solid.
- Wrap each cookie individually in plastic wrap and add to a freezer bag and seal.
- When ready to eat, remove desired amount of cookies from freezer bag then remove from plastic wrap so condensation doesn’t form.
- Let Carrot Cake Cookies thaw on the counter for 15-20 minutes.
Happy spring, Happy Easter and Happy Carrot Cake Cookie eating!
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Carrot Cake Cookies
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Ingredients
COOKIES
- 1 cup butter softened to room temperature*
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup shredded carrots
- 2 cups quick oats not old-fashioned whole oats
- 1 cup finely chopped pecans
CREAM CHEESE FROSTING
- 4 oz. Cream Cheese at room temperature****
- 4 tablespoons butter at room temperature****
- 1 teaspoon vanilla extract
- 2 1/2 cups Powdered sugar
- Milk as needed
Instructions
COOKIES
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or nonstick baking mat. Set aside.
- With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add eggs one at a time and beat just until incorporated followed by vanilla, scraping down the sides as needed. Set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves. With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be thick and you will have to finish mixing by hand. Stir in carrots, oats and pecans by hand just until incorporated – dough will be very thick.
- Scoop dough using a 1 ½ inch/1 ½ tablespoon scoop, roll into balls and drop 2” apart. Flatten the tops slightly. If you don’t have a 1 1/2″ cookie scoop, use what you have and adjust cooking time accordingly.
- Bake for 10-12 minutes, just until cookies are lightly golden around the edges (take care not to overcook or they won’t be as soft). Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely before frosting.
CREAM CHEESE FROSTING
- In a large bowl beat butter, cream cheese and vanilla until light and fluffy, 2-3 minutes, scraping down sides as needed. Beat in powdered sugar on low until combined then increase speed to medium-high and beat until thick and creamy, 1-2 minutes. Add milk, a tablespoon at a time to reach desired consistency.
- Frost cookies once completely cool and garnish with chopped pecans if desired.
Notes
HOW TO FREEZE CARROT CAKE COOKIES
You can freeze frosted or unfrosted Carrot Cake Cookies.- Place frosted or unfrosted completely cooled cookies on a baking sheet without touching.
- Place baking sheet in the freezer and freeze cookies until solid.
- Wrap each cookie individually in plastic wrap and add to a freezer bag and seal.
- When ready to eat, remove desired amount of cookies from freezer bag then remove from plastic wrap so condensation doesn’t form.
- Let Carrot Cake Cookies thaw on the counter for 15-20 minutes.
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Megan says
These look amazing!! I can’t wait to make them this weekend!!
Jen says
Thank you so much Megan, I am excited for you to make them because I think you will LOVE them!
Shauna says
I found your site last month and have been religiously cooking from it ever since! Everything I have made has been incredible- my family and I thank you!!! I had only tried your dinner recipes but finally tried a dessert – your Toffee Pecan Caramel Pound Cake- last Sunday and it was to die for. I am your new biggest fan and can’t wait to make these cookies next!
Jen says
Oh my goodness Shauna, thank you thank you for your amazing comment! I am humbled and honored you and your family are loving my recipes – that means the world to me. I love that Toffee Pecan Caramel Pound Cake too – great choice 🙂 I hope you love these cookies just as much and continue to find many new family favorites!
Patricia says
These cookies are fantastic. I’m glad you included info on freezing extras. It’s only my husband and myself and I’m glad I can freeze some for later. Thanks for the great recipe.
Jen says
YAY! I’m so happy you made them already and are enjoying them! And you are so welcome for the freezing instructions!
Jessica says
Do you freeze these with the frosting on them? I think I may have to make them this weekend 🙂
Jen says
Hi Jessica, you can freeze them with or without the frosting. Enjoy!
Lisa says
I made these today. My daughter in law likes carrot cake and I wanted to make these for her birthday…in the mean time EVERYONE else has loved them!
Jen says
I’m so happy everyone is loving these cookies Lisa, thank you! And please tell your daughter-in-law Happy Birthday from me!
Tia says
These cookies were amazing! husband liked them without the icing and everyone else gobbled the rest up! Love your recipes and always look forward to new ones in my in box. family can always tell when the dinner is one of yours! thanks so much for explaining so many things to me and showing me a way to finally make a tender pork loin!!!!
Jen says
Thanks for all the love Tia, your comment truly means so much to me Tia! It warms my heart to know you look forward to my emails, are loving my recipes and learning new techniques! I am thrilled these cookies were another winner! xo
Kels says
These look amazing. I can’t use nuts will the recipe work without?
Jen says
Thank you! Yes, it should work just fine without them!
L says
What do you mean by slightly softened butter? I usually leave my butter out the night before I’m going to bake. Would that be too soft?
Jen says
That is great! I just don’t want people microwaving their butter or leaving it the hot sun 🙂
Brittany says
Can you freeze the dough before baking? Thank you!
Jen says
Absolutely, enjoy!
Bea says
I just bought carrot cake inside out cookies (sandwich filled with cream cheese frosting) at Trader Joe’smi thought, “This icing is almost all sugar, and I could probably count the carrot shreds in each cookie on the donuts of line hand. I have to be able to do better.
Yours is the simplest recipe I’ve found yet, although I may use more cinnamon, yours has an honest carrot cake look about it.
Jen says
Homemade is always best! I hope you love this carrot cake recipe!
Harriet says
Hi! They seem tasty, but I’m a little concerned about the amount of sugar and flour. Just wanted to ask if it’s necessary to put as much sugar and flour and if it’s healthy enough? How could I make it tasty but a little healthier?
Jen says
Hi Harriet, I have only experimented with the recipe as written – you are welcome to make adjustments but I can’t guarantee the results. Good luck!
Suzie says
Delicious! Soft, chewy, and tasty. A big hit with the whole family. And an excellent alternative to a carrot cake, just what I was looking for. I only had old fashioned oats, so I put them in the blender and pulsed them a few times before adding them. And I like a less sweet frosting, so just used 1 1/4 cups of powdered sugar. Thanks for this recipe, it’s a new favorite!
Jen says
YAY, thanks so much Suzie! I’m so happy to hear they are a new favorite!
KG says
I love love love this recipe! I tried it for the first time to bring to a holiday party for a cookie competition. And I won! I’m now remaking them to bring to meet my girlfriend’s parents for the first time. If we get married, you’ll be the first person to know!
Jen says
Thanks so much! That is awesome you won a competition with them! Good luck with the future in-laws 😉 – food is the way to the heart!
Lacie says
Can I make this recipe into cupcakes? If so would I need to change anything?
Jen says
Hi Lacie, I haven’t tried it, but I think they would make delicious cupcakes. You shouldn’t need to change a thing!
Lacie says
I made these in cupcake form and…. YUM! I did the mini cupcakes so they are bite size and everyone can’t stop eating them. I live by all your recipes, mainly main dishes but anytime I want to bake or cook this is where I come. Thank you again for another fulfilling night!
Jen says
Yay! I’m so glad they were a hit – and I love that you made them mini size! Thanks so much for making my day, I love that you make/love so many of my recipes!
Premila says
Hi, can these be made without oats?
Jen says
Unfortunately I would need to play with the recipe to make them without oats. The oats add structure, sorry!
Kara says
Why can’t Old Fashioned Oats be used?
Jen says
Hi Kara, they are a little too chewy/overpowering in this recipe in my opinion.
Sara says
How should these be stored if you are not freezing? Should they be stored in the fridge due to the cream cheese? For how long are they good for?
Jen says
Yes, store the in the refrigerator and then bring to room temperature before serving. They are good for up to a week, enjoy!
Sarah says
I ended up using matchstick carrots cause that’s all I had. I put them in the food processor to cut them up some. Worked beautifully. Delicious recipe!
Jen says
Great idea Sarah! I’m so pleased you loved the cookies!
Beverly says
Hello, can these cookies be made into bars? If so, what size pan? Baking time? Thank you!
Jen says
Hi Beverly! Yes, here’s how: https://www.kingarthurbaking.com/blog/2018/09/10/transform-your-favorite-cookie-recipe
Candice Taylor says
My new favorite cookie to many. Thank you for the recipe.
Jen says
I’m so glad you loved it!