Carrot Cake Cookies Recipe

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5 from 54 votes

Carrot Cake Cookies combine grated carrot, warm spices, oats, and optional pecans baked into soft-centered cookies. Finished with a cream cheese frosting, these cookies mirror the flavors of classic carrot cake in a handheld form. The dough is gently mixed to keep the cookies tender, and baking yields edges that are set while centers remain moist. Cream cheese frosting adds a smooth, sweet counterpoint, perfect for spreading or piping.

Prep Time

30 mins

Cook Time

12 mins

Total Time

42 mins

Servings: 36 cookies

Calories: 202 kcal

Course: Dessert

Cuisine: American

Ingredients

For the Cookies:

2¼ cups all-purpose flour (270g)
1 teaspoon baking soda
¾ teaspoon kosher salt
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup butter softened (226g, unsalted
1 cup brown sugar 220g, light; firmly packed
½ cup granulated sugar (100g)
1 large egg room temperature
2 teaspoons vanilla extract
1 cup carrot about 2 medium carrots/ 90g, grated
1 cup rolled oats 80g, old-fashioned
½ cup pecan optional) (80g, finely chopped

Cream Cheese Frosting:

8 ounces cream cheese room temperature (226g)
½ cup butter softened (113g, unsalted
2 cups powdered sugar (240g)
1 teaspoon vanilla extract

Instructions

For the Cookies:

Cup of Yum

Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In a large mixing bowl using a hand mixer or stand mixer with the paddle attachment, beat the butter and both sugars together on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla, and beat until well combined. Scrape the bowl down.
With the mixer on low speed, add the dry mixture and mix until almost combined. Add the shredded carrots, oats, and pecans (if using), and mix on low until just combined.
Scoop the dough into 1½ tablespoon-sized dough balls (about 35g each), and place on the prepared cookie sheets about 2 inches apart.
Bake for about 12 minutes or until the edges are golden brown. The centers will still be soft, but you can bake for 2 to 3 more minutes for a crispier cookie. Let the cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

For the Cream Cheese Frosting:

In a large mixing bowl using a hand mixer or stand mixer with the paddle attachment, beat the cream cheese and butter on medium speed until very smooth, about 1 minutes. With the mixer on low, gradually add the powdered sugar. Once combined, scrape down the bowl, add the vanilla, and beat on medium speed until fluffy, about 1 minutes.
Spread the cream cheese frosting on top of each cooled cookie before serving.

Notes

Use a kitchen scale for accurate flour measurement, or spoon and level flour when measuring.
Freshly grated nutmeg provides more robust flavor than pre-ground.
Use room temperature ingredients for better mixing and texture.
Mix dough just until combined to keep cookies tender; avoid overmixing.
Cool cookies completely before frosting to prevent melting.
Frosting can be spread with a knife for a rustic look or piped decoratively as desired.

Nutrition Information

Calories 202kcal (10%) Carbohydrates 24g (8%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 0.3g (15%) Cholesterol 32mg (11%) Sodium 106mg (4%) Potassium 56mg (1%) Fiber 1g (4%) Sugar 16g (32%) Vitamin A 924IU (18%) Vitamin C 0.2mg (0%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 36 cookies

Amount Per Serving

Calories 202

% Daily Value*

Calories	202kcal	10%
Carbohydrates	24g	8%
Protein	2g	4%
Fat	11g	17%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.3g	15%
Cholesterol	32mg	11%
Sodium	106mg	4%
Potassium	56mg	1%
Fiber	1g	4%
Sugar	16g	32%
Vitamin A	924IU	18%
Vitamin C	0.2mg	0%
Calcium	20mg	2%
Iron	1mg	6%

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