This is truly the best recipe for Carrot Cake Cookies because it uses no unusual ingredients and does not require any chilling time. In other words, it’s quick and easy to make. Not only is it simple and straightforward, but it’s also incredibly delicious. Plus, this version is the new and improved take on my original best-ever Carrot Chip Cookies.

I really love carrot cake because it brings back warm memories and it kind of feels like a healthier dessert since it has carrots in it. That’s why these Carrot Cake Cookies are one of my favorites. They have everything I enjoy about classic carrot cake, but they’re much easier to pick up and enjoy on the go. They are soft and chewy plus they’re gently spiced and filled with golden raisins and oats.

In other words, it’s like carrot cake and oatmeal cookies came together to make a tasty little treat.

Also, the cream cheese frosting It’s a must-have. Because it adds a sweet and tangy finish that makes these cookies extra special. I may have tried a little too much of it straight from the spoon actually, I definitely did.

something you can enjoy with your morning coffee or take to a spring gathering, where they’ll disappear quickly.

How to Make Carrot Cake Cookies

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes about 2–3 minutes with an electric hand mixer.

Step 2

Add the eggs one at a time, beating well after each one. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Slowly add the dry ingredients to the wet ingredients, mixing just until combined.

Step 3

Stir in the oats, shredded carrots, and any add-ins like raisins, coconut, or chopped nuts. Don’t overmix just fold everything in gently.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can flatten them slightly with your fingers for a more even shape.

Step 4

Bake for 12–14 minutes or until the edges are lightly golden. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 5

If you’re making sandwich cookies, prepare the frosting by mixing cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Spread a small amount of frosting on the bottom of one cookie, then top with another cookie to make a sandwich.

Kitchen Equipment You’ll Need

Mixing bowls at least two
Electric hand mixer or stand mixer
Measuring cups and spoons
Whisk and spatula
Cheese grater or food processor to shred carrots
Baking sheets
Parchment paper or silicone baking mats
Cooling rack

Best Tips

Use finely grated carrots so they blend well into the dough and keep the cookies moist.
Don’t overmix your dough mix just enough to combine the ingredients.
Chill the dough for 20–30 minutes if you want thicker, puffier cookies.
Add a pinch of ginger for a little zing.
Try white chocolate chips for a fun twist instead of frosting.

What To Eat With Carrot Cake Cookies

Carrot Cake Cookies pair beautifully with a glass of cold milk or a warm mug of tea. If you’re having them as a dessert after dinner, try serving them with a scoop of vanilla ice cream. For a fun party treat, serve the sandwich cookies on a pretty plate with fresh fruit like strawberries or apple slices.

These cookies also go great in a lunchbox or as an after-school treat with a small serving of yogurt. You can even wrap a few in a cute bag to give as homemade gifts!

FAQ

Can I make these cookies gluten-free?

Yes! Just use a 1:1 gluten-free baking flour blend. Make sure your oats are certified gluten-free too.

How do I know when the cookies are done?

The edges will be lightly golden, and the centers will look set but soft. They’ll firm up more as they cool.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 24 hours before baking.

Are these cookies healthy?

They’re definitely better than some other desserts since they have oats and carrots, but they’re still a treat so enjoy in moderation!

What if I don’t have cream cheese for the frosting?

You can use buttercream or even a little Nutella or peanut butter for the filling if you like.

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Carrot Cake Cookies

Recipe by MahaCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

Total time

minutes

These soft and chewy Carrot Cake Cookies are packed with warm spices, oats, and shredded carrots just like the classic cake but in cookie form! Perfect for snacking, gifting, or turning into sandwich cookies with creamy frosting.

Ingredients

Cookies
All-purpose flour
Ground cinnamon
Ground ginger
Ground nutmeg
Baking soda
Salt
Unsalted butter, softened (or melted)
Light brown sugar, packed
Granulated sugar (white sugar)
Eggs (including egg yolk)
Vanilla extract
Fresh carrots, finely grated (use medium carrots and remove excess moisture)
Golden raisins
Old-fashioned rolled oats
Cream Cheese Frosting
Cream cheese, softened (use full-fat cream cheese for best results)
Salted butter, softened
Powdered sugar
Vanilla extract

Directions

Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This usually takes about 2–3 minutes with an electric hand mixer.
Step 2
Add the eggs one at a time, beating well after each one. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
Step 3
Stir in the oats, shredded carrots, and any add-ins like raisins, coconut, or chopped nuts. Don’t overmix just fold everything in gently.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can flatten them slightly with your fingers for a more even shape.
Step 4
Bake for 12–14 minutes or until the edges are lightly golden. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 5
If you're making sandwich cookies, prepare the frosting by mixing cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. Spread a small amount of frosting on the bottom of one cookie, then top with another cookie to make a sandwich.

Notes

Grating Carrots: Use the fine side of a box grater for soft, moist cookies. Coarse shreds won’t blend as well and can make the dough lumpy.
Frosting Tip: If making sandwich cookies, let the cookies cool completely before adding frosting, or it will melt and slide off.
Chilling the Dough: Not required, but chilling for 20–30 minutes can help the cookies hold their shape better when baking.
Baking in Batches: If you're baking more than one tray, rotate pans halfway through to ensure even baking.
Make Ahead: Cookie dough can be frozen in scoops and baked fresh whenever you want warm cookies! Just add 1–2 minutes to the baking time.