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.
RELATED RECIPES:
If you liked this recipe, you’ll definitely enjoy these other treats:
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.
Print
Carrot Cake Cookies Recipe
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.