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Carrot Cake Cookies

Easy to make, thick, soft, cake-like, chewy and topped with an irresistible cream cheese frosting.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
33 mins
Servings: 12 cookies
Calories: 616 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups all-purpose flour
  • 1 cup cake flour
  • 1 cup quick 1 minute oats
  • 1 (3.4oz.) box instant vanilla pudding mix
  • 2 tsp. cornstarch
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. nutmeg
  • 1 cup unsalted butter, cold
  • 1 cup brown sugar (packed)
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks (no whites)
  • 2 tsp. vanilla extract
  • 1 cup finely grated carrots (about 2 large carrots)
For the cream cheese frosting:
  • 8 oz. cream cheese, softened
  • 8 Tbsp. unsalted butter, softened
  • 2 cups confectioners sugar
  • 1 1/2 tsp. vanilla extract
  • pinch of salt

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
  2. In a large bowl, combine the dry ingredients: flour, cake flour, oats, pudding mix, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg.
  3. With a stand or hand held mixture, cream together the butter and sugars for ~4 minutes or until light and fluffy.
  4. Add in the eggs, egg yolks and vanilla extract. Mix until blended, scraping down the sides as needed.
  5. Gradually add in the dry ingredients on low speed. Lastly add in the grated carrots and mix just until combined. Dough will be wet/sticky.
  6. Using a cookie scoop, scoop dough onto a cookie sheet or baking sheet. (6 cookies per baking sheet). Bake for 12-14 minutes or until lightly golden around the edges. Be careful not to over bake them, slightly under baked cookies will be soft and cake-like! Remove from oven and let cool completely.
  7. Make the cream cheese frosting: In a large bowl, beat the softened cream cheese until smooth. Then add in the softened butter and combine until smooth. Add in the vanilla extract, salt and gradually add in the confectioners sugar and beat until frosting is smooth.
  8. Frost cookies and garnish with chopped pecans/walnuts and a sprinkle of cinnamon.

Notes

  • Add in raisins or chopped nuts into the batter if desired. (~1 cup)
  • Do not use the pre-grated matchstick carrots. They are too big and thick for these cookies.
  • Use the quick 1 minute oats, not the old-fashioned rolled oats. I find the quick 1 minute oats result in a better crumb, and the old-fashioned oats dry out the cookie.
  • Cookies stay fresh covered in the refrigerator for up to 1 week.

Nutrition Information

Serving 1cookie (with frosting) Calories 616kcal (31%) Carbohydrates 74g (25%) Protein 7g (14%) Fat 33g (51%) Saturated Fat 16g (80%) Trans Fat 1g Cholesterol 125mg (42%) Sodium 637mg (27%) Potassium 172mg (5%) Fiber 2g (8%) Sugar 43g (86%) Vitamin A 2969IU (59%) Vitamin C 1mg (1%) Calcium 95mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 12cookies

Amount Per Serving

Calories 616

% Daily Value*

Serving 1cookie (with frosting)
Calories 616kcal 31%
Carbohydrates 74g 25%
Protein 7g 14%
Fat 33g 51%
Saturated Fat 16g 80%
Trans Fat 1g 50%
Cholesterol 125mg 42%
Sodium 637mg 27%
Potassium 172mg 4%
Fiber 2g 8%
Sugar 43g 86%
Vitamin A 2969IU 59%
Vitamin C 1mg 1%
Calcium 95mg 10%
Iron 2mg 11%

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