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5.0 from 6 votes

Carrot Cake Cookies Recipe

Sweet carrot cake meets oatmeal cookies! These chewy Carrot Cake Cookies have juicy raisins in every bite. Spread with cream cheese frosting and sprinkle with nuts for an irresistible hand held dessert.

Prep Time
15 mins
Cook Time
15 mins
Chill Time
1 hr
Total Time
1 hr 27 mins
Servings: 28 cookies
Calories: 201 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1½ teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 Tablespoon cornstarch
  • 1 cup unsalted butter melted and slightly cooled
  • 1 ½ cups packed dark brown sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1 ½ cups finely shredded or grated carrots
  • 1 cup raisins
  • Cream Cheese Frosting**see notes optional
  • ½ cup finely chopped walnuts optional

Instructions

    Cup of Yum
  1. In a medium mixing bowl, whisk flour, cinnamon, baking soda, salt and cornstarch together. Set aside.
  2. In a large bowl, combine butter and brown sugar together with a hand mixer on high speed for about 2 minutes. Scrape the sides of the bowl as needed. Add the eggs and vanilla and beat for another minute.
  3. Add the dry ingredients to the wet ingredients and beat on low, just until combined. Add in the old-fashioned oats and combine on low speed. Fold in the shredded carrots and raisins.
  4. Cover the dough with plastic wrap and refrigerate for at least 1 hour.
  5. Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.
  6. Drop cookie dough by about 2-3 Tablespoons of dough onto the baking sheet. 
  7. Bake for 11-13 minutes. Don’t overbake. The edges will start to brown first. The middle of the cookie may seem like it’s underbaked, but it will continue to bake when it’s taken out of the oven.
  8. Remove the cookies from the oven and allow them to sit on the baking sheet for an additional 5 minutes. Transfer them to a wire rack to finish cooling.
  9. If desired, make a half batch of my homemade cream cheese frosting. Spread over cooled cookies and sprinkle with walnuts.

Notes

  • Cream Cheese Frosting- Use half a batch of our homemade cream cheese frosting, if you want your cookies frosted (HIGHLY RECOMMEND). We topped our frosting with 1/2 cup finely chopped pecans too.
  • STORAGE: Store cookies in an airtight container, in refrigerator for up to a week. Freeze baked cookies for up to 3 months. To serve, take cookies out of refrigerator for 15 minutes before serving. This keeps them cold and flavorful, but not hard.
  • FREEZING DOUGH: Dough can be frozen, unbaked for up to 3 months. I recommended rolling (scooping) the dough into balls before freezing. When baking, add an additional 1-2 minutes to bake time for the frozen cookie dough.
  • Do not sub quick oats. They will absorb all the moisture leaving a dry and crumbly cookie.

Nutrition Information

Serving 1cookie Calories 201kcal (10%) Carbohydrates 28g (9%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Cholesterol 31mg (10%) Sodium 136mg (6%) Fiber 2g (8%) Sugar 14g (28%)

Nutrition Facts

Serving: 28cookies

Amount Per Serving

Calories 201

% Daily Value*

Serving 1cookie
Calories 201kcal 10%
Carbohydrates 28g 9%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 4g 20%
Polyunsaturated Fat 4g 24%
Cholesterol 31mg 10%
Sodium 136mg 6%
Fiber 2g 8%
Sugar 14g 28%

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