Carrot Cake Cookies Recipe

Name: Carrot Cake Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup brown sugar (packed); 1 cup white sugar; 1 cup unsalted butter, room temperature; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; ¼ teaspoon salt; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground ginger; 2 cups rolled oats; 3 large carrots (grated); 1 cup raisins

Servings: persons

1 cup brown sugar (packed)
1 cup white sugar
1 cup unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
2 cups rolled oats
3 large carrots (grated)
1 cup raisins

1
Preheat oven to 350 deg.
2
Line two baking sheets with parchment paper.
3
In the bowl of an electric mixer combine sugars and butter; beat until light and fluffy, 3 to 4 minutes.
4
Add eggs and vanilla, and beat on medium speed until well combined.
5
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine.
6
Gradually add flour to butter mixture; mix until just blended.
7
Mix in oats, carrots, and raisins.
8
Chill dough in refrigerator until firm, at least 1 hour.
9
Using an ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies.
10
Transfer to oven, and bake until browned and crisped, 12 to 15 minutes.
11
Transfer to a wire rack to cool.
12
Repeat baking process with remaining dough.
13
Once cooled completely, use a spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie.
14
Sandwich together with a second cookie.
15
Repeat with remaining cookies.
16
Store in an airtight container for up to 3 days in the refrigerator.

1313

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup brown sugar (packed), 1 cup white sugar, 1 cup unsalted butter, room temperature, 2 large eggs, room temperature, and more.

Yes, Carrot Cake Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Cake Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions