Carrot Cake Cookies
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!
    Servings Prep Time
    4dozen cookies 25minutes
    Cook Time
    Servings Prep Time
    4dozen cookies 25minutes
    Cook Time
    Up close of soft Carrot Cake Cookies with Cream Cheese Frosting with a bite taken out of it on a white plate
    • 1cup buttersoftened to room temperature*
    • 1cup packed brown sugar
    • 1/2cup granulated sugar
    • 2 eggs
    • 1teaspoon vanilla extract
    • 2 1/4cups all-purpose flour
    • 1teaspoon baking soda
    • 1 1/2teaspoons ground cinnamon
    • 1/2teaspoon ground ginger
    • 1/2teaspoon salt
    • 1/4teaspoon ground nutmeg
    • 1/4teaspoon ground cloves
    • 1cup shredded carrots
    • 2cups quick oatsnot old-fashioned whole oats
    • 1cup finely chopped pecans
    • 4oz. Cream Cheeseat room temperature****
    • 4tablespoons butterat room temperature****
    • 1teaspoon vanilla extract
    • 2 1/2cups Powdered sugar
    • Milk as needed
    1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or nonstick baking mat. Set aside.
    2. 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.
    3. 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.
    4. Scoop dough using a 1 1/2 inch/1 1/2 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.
    5. 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.
    1. 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.
    2. Frost cookies once completely cool and garnish with chopped pecans if desired.
    Recipe Notes

    *Do NOT microwave butter or your cookies will be too soft and spread when baked.  Let butter soften at room temperature until slightly softened.

    **Use only freshly grated carrots.  Use the small holes on a box grater to grate the carrots. Do NOT use pre packaged matchstick carrots as they are too thick.

    ***Old-fashioned whole rolled oats will NOT work in this recipe, but if that’s what you have on hand, you can make your own quick oats by adding whole oats to food processor and pulsing 4-6 times or until they resemble the consistency of quick oats.

    ****Do NOT microwave butter or cream cheese to soften for frosting or it will be too runny.  Let soften at room temperature.


    You can freeze frosted or unfrosted Carrot Cake Cookies.

    1. Place frosted or unfrosted completely cooled cookies on a baking sheet without touching.
    2. Place baking sheet in the freezer and freeze cookies until solid.
    3. Wrap each cookie individually in plastic wrap and add to a freezer bag and seal.
    4. When ready to eat, remove desired amount of cookies from freezer bag then remove from plastic wrap so condensation doesn’t form.
    5. Let Carrot Cake Cookies thaw on the counter for 15-20 minutes.