This easy Carrot Cake Cookies recipe features all the flavors of carrot cake rolled into tasty, convenient cookies. These tender oatmeal cookies are filled with grated carrots, nutmeg, and cinnamon, then drizzled with a sweet cream cheese frosting. All you need now is a cold glass of milk!
Easy Homemade Carrot Cake Cookies
There are few better holiday and food combinations than Easter and carrot cake. It’s just what everyone craves this time of the year! Springtime and this spiced, chewy, flavorful cake with sweet cream cheese frosting go hand in hand. And while I love homemade carrot cake, I knew there had to be another way to accomplish those flavors without having to make a layer cake and in a way that was more convenient (and didn’t require a fork). Thus, this amazing, chewy, delicious Carrot Cake Cookies recipe was born!
Serve these as your Easter dinner dessert with some chilled milk or pair them with a hot cup of coffee in the morning for breakfast. There’s no wrong way to enjoy these beauties! They also make wonderful gifts everyone will love!
Key Ingredients for Carrot Cake Cookies
- Wet Ingredients: You’ll need standard wet ingredients like unsalted butter, brown sugar, granulated sugar an egg, and vanilla for this carrot cake cookie recipe.
- Dry Ingredients: This recipe calls for old fashioned oats (definitely not instant), all-purpose flour, baking soda, salt, cinnamon, and nutmeg.
- Shredded Carrots: I prefer to grate mine from whole carrots because they’re more tender, but you can use a bag of shredded carrots if you’re in a pinch.
- Raw Nuts: I prefer pecans or walnuts, but cashews would also work. I don’t recommend peanuts, almonds, or harder nuts like macadamia nuts.
- Cream Cheese Frosting: Combine cream cheese, unsalted butter, vanilla, and powdered sugar in a mixing bowl until smooth. That’s it!
How To Make Carrot Cake Cookies
- Preheat Your Oven to 350 Degrees: And line baking sheets with parchment paper.
- Make the Dough: Cream butter and sugars together until fluffy, then add in the egg until loosely combined and the vanilla. Scrap down the sides of the bowls to fully incorporate wet ingredients. Then, in a separate bowl, whisk together the flour, oats, baking soda, salt, cinnamon, and nutmeg. Slowly add the dry ingredients to the wet in the mixer until just combined (and you still see streaks of flour). Gently fold in shredded carrots, coconut, and nuts by hand with a large spatula. Add butter and both sugars to a stand mixer fitted with the paddle attachment. Cream until lighter in color and fluffy, 2-3 minutes.
- Bake the Cookies: Scoop the Carrot Cake Cookies onto a prepared baking sheet and lightly press down so they turn out flat. Bake for 11-12 minutes until the outer edges are set. After that, remove cookies from the oven and allow them to rest on the baking sheet for another 5 minutes. Afterward, transfer to a rack to cool completely.
- Ice the Cookies: Once cookies are completely cool, drizzle on the cream cheese frosting. Allow the frosting to set, then enjoy!
How To Make the Easiest Cream Cheese Frosting
- Add some white chocolate chips for extra sweetness!
- Mix in some of your favorite dried fruits, like pineapple, cranberries, or raisins.
- Throw in some raw, unsweetened shredded coconut for extra flavor and texture!
- Turn these into carrot cake sandwich cookies by spreading cream cheese frosting on the underside of one cookie and pressing the underside of another into it. now you’ve got homemade carrot cake-style oatmeal cream pies!
Storage, Freezing, and Reheating Instructions
- Store leftover cooled cookies in an airtight container or plastic bag at room temperature for up to 4 days.
- Freeze raw cookie dough for up to 1 month in an airtight container or plastic bag. Roll into a cylinder shape and wrap in parchment paper to slice and bake later, or roll into balls and have individual cookies ready to bake whenever the craving strikes. Or freeze fully cooked, iced, and cooled cookies for up to 3 months.
- Reheat frozen cooked cookies by letting them thaw in the fridge or on the counter to room temperature, or bake frozen dough for 10-15 minutes at 350.
More Cookie Recipes To Try
If you enjoyed these Carrot Cake Cookies, then you’ll love some of my other favorite cookie recipes:
- Double Chocolate Chip Cookies
- Banana Oatmeal Chocolate Chip Cookies
- Peanut Butter and Jelly Sandwich Cookies
- Thumbprint Cookies
Carrot Cake Cookies
This easy Carrot Cake Cookies recipe features all the flavors of carrot cake rolled into tasty, convenient cookies.
Carrot Cake Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1 1/2 tsp vanilla
- 1 1/4 cup old fashioned oats
- 1 cup all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 cup shredded carrots
- 1/2 cup chopped pecans or walnuts
Cream Cheese Frosting
- 4 ounces cream cheese, softened to room temperature
- 4 tbsp unsalted butter, softened to room temperature
- 1 tsp vanilla
- 2 cups powdered sugar
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Add butter and both sugars to a stand mixer fitted with the paddle attachment. Cream until lighter in color and fluffy, 2-3 minutes.
- Add in the egg and vanilla making sure to scrape the sides of the bowl.
- Meanwhile in a small bowl combine oats, flour, baking soda, salt, cinnamon and nutmeg.
- Slowly add the dry ingredients to the stand mixer and mix just until combined.
- Fold in the shredded carrots and nuts by hand.
- Portion out cookies onto the prepared baking sheet in heaping tablespoons. Lightly press down on the cookies. Bake for 11-12 minutes or until the edges of the cookies look set. They will still be a bit underdone and that is ok. The cookies will continue to cook as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes then remove them to a cooling rack to cool completely.
- Once cookies are cool frost the cookies by either drizzling on the cream cheese frosting or by pipping or spreading on the frosting with a spatula.
Cream Cheese Frosting
- Add butter and cream cheese to a stand mixer fitted with the paddle attachment. Cream for 2-3 minutes or until smooth and lump free. Add in vanilla and powdered sugar and mix until smooth.
- For the cream cheese frosting: Use the full recipe is spreading / frosting the cookies. If drizzling the cookies (like I did in the picture cut the recipe in half).