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–+ servings
Carrot Cake Cookies

Chewy Carrot Cake Cookies with Creamy Frosting Delight

Delight in these Carrot Cake Cookies, a chewy, spiced treat with creamy frosting—perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 1 hour
Total Time 1 hour 40 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter softened
  • 1 cup Brown Sugar can substitute with coconut sugar
  • 1 cup Granulated Sugar can use sugar substitute
  • 2 large Eggs can replace with flax eggs for vegan option
  • 2 teaspoons Vanilla Extract use pure vanilla for best flavor
  • 2 cups All-Purpose Flour can use gluten-free flour blend
  • 2 cups Old-Fashioned Rolled Oats quick oats may alter texture
  • 1 teaspoon Baking Soda ensure freshness
  • 1 teaspoon Baking Powder ensure freshness
  • 1 teaspoon Cinnamon can substitute with pumpkin pie spice
  • 1/2 teaspoon Salt use sea salt for a gourmet touch
  • 1 cup Finely Grated Carrots avoid packed or wet carrots
  • 1 cup Unsweetened Coconut sweetened coconut will increase sweetness
  • 1 cup California Raisins can replace with chopped dates or cranberries
For the Cream Cheese Frosting
  • 8 ounces Cream Cheese can use vegan cream cheese
  • 2 cups Powdered Sugar adjust to taste for sweetness

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Baking sheets
  • Parchment Paper
  • Spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions for Carrot Cake Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs and vanilla extract and mix until well combined.
  4. Gradually mix in all-purpose flour, old-fashioned rolled oats, baking soda, baking powder, cinnamon, and salt until just combined.
  5. Fold in finely grated carrots, unsweetened coconut, and California raisins gently.
  6. Drop rounded dough onto prepared baking sheets, keeping them spaced about 2 inches apart.
  7. Bake cookies for 9-10 minutes until edges are golden brown and tops are set.
  8. Allow to cool on baking sheets for about 5 minutes before transferring to wire racks to cool completely.
  9. To prepare the frosting, beat cream cheese and softened butter until smooth, then gradually add powdered sugar.
  10. Once cookies are cooled, spread frosting on the bottom of one cookie and sandwich with another.
  11. Allow frosted cookies to set at room temperature for 1-2 hours before enjoying.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 30mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

These cookies are freezer-friendly and can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5-7 days.

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