Carrot Cake Cookies with Cream Cheese Frosting and

Name: Carrot Cake Cookies with Cream Cheese Frosting and Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookies:; 1/2 cup raisins; 1 Tbsp. coconut oil; 1/4 cup instant oats; 1/2 cup unsalted butter, room temperature; 1/2 cup brown sugar; 1/2 cup pecans, plus more for garnish; 1 Tbsp. molasses; 1 pinch nutmeg; 1/2 cup sugar; 1 large egg; 1 cup shredded carrots; 1-1/2 cups self-rising flour; 1-1/2 tsp. ground cinnamon; 1/4 tsp. ground ginger; Frosting:; 1 tsp. orange zest; 1 cup powdered sugar; 8 oz. brick PHILADELPHIA Cream Cheese, room temperature; 1/4 cup unsalted butter, room temperature; 2 Tbsp. heavy whipping cream; 2 tsp. fresh lemon juice; 1/8 tsp. vanilla extract

Servings: persons

Cookies:
1/2 cup raisins
1 Tbsp. coconut oil
1/4 cup instant oats
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup pecans, plus more for garnish
1 Tbsp. molasses
1 pinch nutmeg
1/2 cup sugar
1 large egg
1 cup shredded carrots
1-1/2 cups self-rising flour
1-1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
Frosting:
1 tsp. orange zest
1 cup powdered sugar
8 oz. brick PHILADELPHIA Cream Cheese, room temperature
1/4 cup unsalted butter, room temperature
2 Tbsp. heavy whipping cream
2 tsp. fresh lemon juice
1/8 tsp. vanilla extract

1
In a mixer, mix the following ingredients until smooth and fluffy: 1 cup powdered sugar, 1/4 cup room-temperature unsalted butter, 8-ounce brick Philadelphia Cream Cheese, 1 tablespoon heavy whipping cream, 1/8 teaspoon vanilla extract, 1 teaspoon orange zest, and 2 1/2 tablespoons lemon juice.
2
Line a large baking sheet with parchment paper or spray with nonstick spray.
3
Preheat oven to 350 degrees F.
4
Beat 1/2 cup sugar, 1/2 cup brown sugar, 1 tablespoon molasses, 1 tablespoon coconut oil, and room-temperature butter until smooth.
5
Add 1 cup carrots and 1 egg to the mixture, and beat until uniform.
6
Mix in 1 1/2 cups self-rising flour, 1 1/2 teaspoons cinnamon, 1/4 teaspoon ground ginger, pinch of nutmeg, 1/2 cup chopped pecans, 1/2 cup raisins, and 1/4 cup oats until you get a uniform batter.
7
Using an ice cream scoop (for bigger cookies, use a full-size scoop; for smaller cookies, use a smaller scoop), drop batter on baking pan 1 inch apart.
8
Bake cookies for 20 minutes, and then cool on racks.
9
Once cookies are cooled, spread frosting on each and top with crushed pecans and orange zest.
10
Serve and enjoy!

1206

kcal

Calories

Fat

136

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 23 ingredients. The key ingredients include: Cookies:, 1/2 cup raisins, 1 Tbsp. coconut oil, 1/4 cup instant oats, and more.

Yes, Carrot Cake Cookies with Cream Cheese Frosting and Pecans 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 with Cream Cheese Frosting and Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions