Servings
Font
Back
0 from 102 votes

Carrot Cake Cookies

Carrot cake cookies are chewy, oatmeal-based cookies topped with a swirl of cream cheese frosting. They taste like a slice of carrot cake, but are so much easier to make! Recipe includes a how-to video!

Prep Time
30 mins
Cook Time
30 mins
Total Time
42 mins
Servings: 32 cookies
Calories: 317 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

Cookies
  • 1 1 cup unsalted butter softened
  • 1 1 cup light brown sugar packed
  • ½ ½ cup granulated sugar
  • 2 2 large eggs room temperature preferred
  • 2 2 teaspoons pure vanilla extract
  • 1 ¾ 1 ¾ cup all-purpose flour
  • 1 1 teaspoon baking soda
  • 2 2 teaspoons ground cinnamon
  • ¼ ¼ teaspoon nutmeg
  • ½ ½ teaspoon salt
  • 3 3 cups old-fashioned oats
  • 1 1 cup grated/shredded carrots
  • ¾ ¾ cup chopped walnuts or pecans
  • ½-1 ½-1 cup raisins optional depending on preference
Frosting
  • ¾ ¾ cup salted butter softened
  • 12 12 oz cream cheese softened
  • 4 ½ 4 ½ cups powdered sugar
  • 1 1 tsp pure vanilla extract
  • 1 1 Tablespoons corn starch (this helps the frosting to maintain its shape - it's less likely to make a mess your hands this way!)

Instructions

    Cup of Yum
  1. Preheat oven to 350F (175C).
  2. In a large mixing bowl, combine butter and sugars and use an electric mixer (or a stand mixer fitted with the paddle attachment) and beat until creamy, light, and fluffy (about 1-2 minutes).
  3. Add eggs and vanilla extract and stir well. Pause occasionally to scrape down the sides and bottom of the bowl.
  4. In a separate, medium-sized mixing bowl, combine flour, baking soda, nutmeg, and salt.
  5. Gradually add dry ingredients to the wet, pausing periodically to scrape down the sides of the bowl with a spatula.
  6. Stir in oats until completely combined.
  7. Add carrots and walnuts/pecans (and raisins, if using).
  8. Drop cookies by 2-Tablespoon-sized scoops (43g) onto parchment paper-lined cookie sheet, spacing cookies at least 2" (5cm) apart. For more uniform cookies, roll the dough into a smooth ball between your palms (dough is sticky!). Bake 11-12 minutes on 350F (177C).  Cookies may appear slightly underbaked at their centers still.
  9. Allow cookies to cool completely on baking tray before decorating with icing.
For Frosting
    Cup of Yum
  1. Combine butter and cream cheese in a large mixing bowl (or bowl of stand mixer fitted with paddle attachment) and beat until smooth and creamy,.
  2. Gradually add powdered sugar, about half a cup at a time, scraping down the sides of the bowl as needed.
  3. Stir in vanilla extract.
  4. Add corn starch and stir.
  5. Spread frosting onto cookies or transfer frosting into a piping bag fitted with a Ateco 846 tip and pipe on top of cooled cookies.

Notes

  • I recommend peeling carrots before grating, it will make the carrots look nicer. To grate your carrots you may just use a box grater. My preferred method is to use the "shred" blade on my food processor to shred the carrots, then use the standard blade and pulse several seconds until the carrots are a fine consistency (don't go too far or you'll have carrot puree!). 
  • Store frosted cookies in an airtight container at room temperature for up to 24 hours or in the refrigerator (tightly sealed) for up to 5 days. I personally do enjoy the taste of these cold, but if you prefer them at room temperature just let them sit out of the fridge for about 15-20 minutes before enjoying. 

Nutrition Information

Serving 1frosted cookie Calories 317kcal (16%) Carbohydrates 41g (14%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.4g Cholesterol 49mg (16%) Sodium 150mg (6%) Potassium 110mg (3%) Fiber 1g (4%) Sugar 27g (54%) Vitamin A 1139IU (23%) Vitamin C 0.4mg (0%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 32cookies

Amount Per Serving

Calories 317

% Daily Value*

Serving 1frosted cookie
Calories 317kcal 16%
Carbohydrates 41g 14%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 9g 45%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 4g 20%
Trans Fat 0.4g 20%
Cholesterol 49mg 16%
Sodium 150mg 6%
Potassium 110mg 2%
Fiber 1g 4%
Sugar 27g 54%
Vitamin A 1139IU 23%
Vitamin C 0.4mg 0%
Calcium 32mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.