Name: Carrot Cake Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1 cup unsalted butter (softened); 1 cup light brown sugar (packed); ½ cup granulated sugar; 2 large eggs (room temperature preferred); 2 teaspoons pure vanilla extract; 1 ¾ cup all-purpose flour; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; ¼ teaspoon nutmeg; ½ teaspoon salt; 3 cup old-fashioned oats; 1 cup grated/shredded carrots; ¾ cup chopped walnuts or pecans; ½-1 cup raisins (optional depending on preference); ¾ cup salted butter (softened); 12 oz cream cheese (softened); 4 ½ cups powdered sugar; 1 tsp pure vanilla extract; 1 Tablespoons corn starch (this helps the frosting to maintain its shape – it’s less likely to make a mess your hands this way!)

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These Carrot Cake Cookies bring the cozy warmth of a classic dessert into a handheld treat. Soft, chewy, and packed with shredded carrots, they’re topped with a luscious cream cheese frosting that melts in your mouth. The blend of warm spices like cinnamon and nutmeg creates a comforting aroma that fills your kitchen in just 42 minutes.

Each bite offers a delightful mix of textures—tender crumb, creamy frosting, and a hint of crunch from optional walnuts. With 32 cookies to share, they’re perfect for gatherings or a sweet solo indulgence. Rich in flavor yet easy to make, these cookies are a must-try for anyone who loves the nostalgic taste of carrot cake in a convenient, irresistible form.

Ingredients for Carrot Cake Cookies

Cookies:
1 cup (226 g) unsalted butter, softened
1 cup (200 g) light brown sugar, packed
½ cup (100 g) granulated sugar
2 large eggs, room temperature (preferred)
2 teaspoons pure vanilla extract
1 ¾ cups (215 g) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
3 cups (295 g) old-fashioned oats
1 cup (120 g) grated/shredded carrots
¾ cup (120 g) chopped walnuts or pecans
½-1 cup (80-160 g) raisins (optional, depending on preference)
Frosting:
¾ cup (170 g) salted butter, softened
12 oz (340 g) cream cheese, softened
4 ½ cups (565 g) powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon corn starch (helps frosting maintain its shape)

Step-by-Step Instructions

Preheat oven to 350°F (175°C).
In a large mixing bowl, combine butter and sugars. Use an electric mixer (or stand mixer with paddle attachment) to beat until creamy, light, and fluffy (about 1-2 minutes).
Add eggs and vanilla extract. Stir well, pausing occasionally to scrape down the sides and bottom of the bowl.
In a separate medium-sized bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, pausing periodically to scrape down the sides of the bowl with a spatula.
Stir in oats until completely combined.
Add carrots, walnuts/pecans, and raisins (if using). Mix well.
Drop dough by 2-tablespoon-sized scoops (43g) onto a parchment paper-lined cookie sheet, spacing cookies at least 2″ (5cm) apart. For uniform cookies, roll the dough into smooth balls (dough is sticky!).
Bake for 11-12 minutes at 350°F (175°C). Cookies may appear slightly underbaked in the center but will firm up as they cool.
Allow cookies to cool completely on the baking tray before decorating with frosting.
For Frosting:
In a large mixing bowl (or stand mixer with paddle attachment), combine butter and cream cheese. Beat until smooth and creamy.
Gradually add powdered sugar, about half a cup at a time, scraping down the sides of the bowl as needed.
Stir in vanilla extract.
Add corn starch and mix until fully incorporated.
Spread frosting onto cooled cookies or transfer frosting into a piping bag fitted with an Ateco 846 tip for a decorative finish.

Creative Frosting and Topping Ideas

While the cream cheese frosting is a classic choice, you can get creative with your toppings! Try drizzling melted white chocolate over the cookies for a sweet twist, or sprinkle crushed pecans on top for added crunch. For a tangy contrast, a light dusting of lemon zest pairs beautifully with the carrot cake flavor.

Perfect Pairings for Serving

These cookies are delightful on their own, but they shine even brighter with a warm cup of chai tea or a glass of cold milk. For a dessert platter, pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. They’re also a great addition to brunch spreads alongside fresh fruit and coffee.

Storage Tips for Freshness

Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week, or freeze them for up to 3 months. If frosted, layer parchment paper between cookies to prevent sticking. Thaw frozen cookies at room temperature before serving.

Time-Saving Hacks for Busy Bakers

To save time, grate the carrots and chop the nuts in advance and store them in the fridge. Use a cookie scoop for evenly sized cookies, and bake two trays at once by rotating them halfway through cooking. If you’re short on time, skip the frosting and enjoy the cookies as a soft, spiced snack.

Recipe Variations to Try

For a nut-free version, substitute walnuts or pecans with sunflower seeds or omit them entirely. Swap raisins for dried cranberries or chopped dates for a different sweetness. If you prefer a gluten-free option, use a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free.