Carrot Cake Cookies are the perfect fusion of two dessert classics—carrot cake and soft, chewy cookies. These cookies are packed with all the traditional flavors you love in a carrot cake, from the spiced sweetness of the carrots to the creamy richness of cream cheese frosting. Easy to make and ideal for sharing, these cookies bring a warm, comforting taste to any occasion. Whether you’re serving them at a party or enjoying a treat at home, these cookies will become a fast favorite.
INGREDIENTS YOU’LL NEED:
For the Cream Cheese Frosting:
- 2 ounces cream cheese, room temperature
- 2 ounces unsalted butter, softened
- 2 teaspoons vanilla extract
- 1/2 cup powdered sugar
For the Cookies:
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 3/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup rolled oats
- 3/4 cup packed, finely grated carrots
- 1/3 cup raisins
HOW TO MAKE CARROT CAKE COOKIES:
STEP-BY-STEP INSTRUCTIONS:
For the Cream Cheese Frosting:
- In a medium-sized bowl, combine the room-temperature cream cheese and softened butter. Beat them together until the mixture is smooth and creamy.
- Add in the vanilla extract, continuing to mix until well incorporated.
- Gradually add the powdered sugar, beating after each addition, until the frosting is light and fluffy. Set the frosting aside.
For the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
- Add the egg yolk to the sugar mixture and stir until smooth.
- In a separate bowl, whisk the all-purpose flour and kosher salt together.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the rolled oats, finely grated carrots, and raisins until they are evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Assembly:
- Once the cookies are fully cooled, take one cookie and spread a generous layer of the prepared cream cheese frosting on the flat side.
- Place a second cookie on top of the frosted side, gently pressing to form a sandwich.
- Repeat with the remaining cookies and frosting.
These carrot cake cookies can be enjoyed immediately or stored for later—they’re delicious either way!
HELPFUL TIPS:
- Make sure your butter and cream cheese are at room temperature before starting. This ensures a smooth and creamy frosting.
- Grate the carrots finely for a smoother cookie texture, and be sure to pack them tightly in the measuring cup for accurate measurement.
- If you prefer, you can add chopped nuts such as walnuts or pecans for extra crunch.
- Keep an eye on the cookies while baking. They should be lightly golden around the edges, but soft in the center.
DETAILS:
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 30-35 minutes
- Yield: 12-14 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
- For a healthier twist, you can substitute part of the all-purpose flour with whole wheat flour or use coconut sugar in place of brown sugar.
- To make this recipe dairy-free, substitute the cream cheese and butter with plant-based alternatives.
FREQUENTLY ASKED QUESTIONS:
Can I freeze the cookies?
Yes! You can freeze the unfrosted cookies for up to 3 months. When you’re ready to eat them, just thaw the cookies and add the cream cheese frosting before serving.
What can I substitute for raisins?
If you’re not a fan of raisins, you can use dried cranberries, chopped dates, or even chocolate chips as a tasty alternative.
Can I make the dough ahead of time?
Absolutely! You can prepare the cookie dough a day in advance. Store it in the refrigerator in an airtight container, and bake it the next day.
STORAGE INSTRUCTIONS:
To store these Carrot Cake Cookies, place them in an airtight container. They can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, freeze the cookies (without frosting) for up to 3 months. Be sure to let them come to room temperature before frosting.
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CONCLUSION:
These Carrot Cake Cookies combine all the best flavors of a traditional carrot cake into a bite-sized, shareable form. Whether you’re a fan of classic carrot cake or just looking for a new dessert to try, these cookies are sure to satisfy your sweet tooth.
PrintCarrot Cake Cookies Recipe
- Author: Martha
Description
Carrot Cake Cookies are the perfect fusion of two dessert classics—carrot cake and soft, chewy cookies. These cookies are packed with all the traditional flavors you love in a carrot cake, from the spiced sweetness of the carrots to the creamy richness of cream cheese frosting. Easy to make and ideal for sharing, these cookies bring a warm, comforting taste to any occasion. Whether you’re serving them at a party or enjoying a treat at home, these cookies will become a fast favorite.
Ingredients
- 2 ounces cream cheese, room temperature
- 2 ounces unsalted butter, softened
- 2 teaspoons vanilla extract
- 1/2 cup powdered sugar
For the Cookies:
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 3/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup rolled oats
- 3/4 cup packed, finely grated carrots
- 1/3 cup raisins
Instructions
- In a medium-sized bowl, combine the room-temperature cream cheese and softened butter. Beat them together until the mixture is smooth and creamy.
- Add in the vanilla extract, continuing to mix until well incorporated.
- Gradually add the powdered sugar, beating after each addition, until the frosting is light and fluffy. Set the frosting aside.
For the Cookies:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined.
- Add the egg yolk to the sugar mixture and stir until smooth.
- In a separate bowl, whisk the all-purpose flour and kosher salt together.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the rolled oats, finely grated carrots, and raisins until they are evenly distributed throughout the dough.
- Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie to allow for spreading.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a healthier twist, you can substitute part of the all-purpose flour with whole wheat flour or use coconut sugar in place of brown sugar.
- To make this recipe dairy-free, substitute the cream cheese and butter with plant-based alternatives.