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 (2 sticks) unsalted butter, room temperature; 1 cup packed light brown sugar; 1 cup granulated sugar; 2 large eggs, room temperature; 1 teaspoon pure vanilla extract; 2 cups all-purpose flour, plus more for flattening cookies; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon ground ginger; 2 cups old-fashioned rolled oats; 1 1/2 cups finely grated carrots (about 3 large carrots); 1 cup raisins; Cream Cheese Frosting (recipe follows); 8 ounces cream cheese, room temperature; 1/2 cup (1 stick) unsalted butter, room temperature; 1 cup confectioners sugar; 1 teaspoon pure vanilla extract

Servings: persons

1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for flattening cookies
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
1 cup raisins
Cream Cheese Frosting (recipe follows)
8 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioners sugar
1 teaspoon pure vanilla extract

1
Line two baking sheets with parchment paper.
2
In an electric mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, 3 to 4 minutes.
3
Add eggs and vanilla, and beat on medium speed until well combined.
4
Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine.
5
Gradually add flour mixture to butter mixture; mix on low speed until just blended.
6
Mix in oats, carrots, and raisins.
7
Chill until firm, at least 1 hour.
8
Preheat oven to 350F.
9
Shape tablespoons of dough into balls, and place on prepared baking sheets, spacing 2 inches apart.
10
Bake until browned and crisp, 12 to 15 minutes, rotating halfway through.
11
Transfer to a wire rack to cool completely.
12
Using an offset spatula, spread about 2 teaspoons of frosting onto flat sides of half the cookies.
13
Sandwich together with remaining cookies.
14
Cookies can be refrigerated in airtight containers up to 3 days.
15
Place cream cheese in a mixing bowl.
16
Using a rubber spatula, beat cream cheese until smooth.
17
Gradually add butter and continue beating until smooth and well blended.
18
Sift in confectioners sugar and continue beating until smooth.
19
Add vanilla and stir to combine.

1914

kcal

Calories

Fat

244

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 20 ingredients. The key ingredients include: 1 cup (2 sticks) unsalted butter, room temperature, 1 cup packed light brown sugar, 1 cup granulated sugar, 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