Carrot Cake Oatmeal Cookies
Enjoy the homemade goodness of these Carrot Cake Oatmeal Cookies, featuring the perfect chewy texture, real carrots, and a decadent cream cheese drizzle.
Oatmeal Carrot Cookies
What do you get when you combine decadent carrot cake and iced oatmeal cookies? These super soft and delicious Carrot Cake Oatmeal Cookies!
I’ll be honest, I’m more of a chocolate cake gal myself, BUT I can never turn down a slice of decadent carrot cake with cream cheese frosting. And sometimes it’s good to switch things up a bit!
These carrot cake cookies are ahhh-mazing!! They’re thick, soft, and a little bit chewy. All the flavor of a big slice of carrot cake in a much less messy handheld form. And then topped off with a generous drizzle of luscious cream cheese icing!
These carrot cake cookies are BIG cookies — perfect for Easter parties, gifting, or just enjoying together with the family. Hope you love them as much as we do!
Ingredients
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- 3/4 cup Unsalted Butter
- 1 cup Light Brown Sugar
- 1/2 Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 1/2 cup All Purpose Flour
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/2 teaspoon Sea Salt
- 1 cup Shredded Carrots — Feel free to use pre-shredded or make your own!
- 3/4 cup Shredded Coconut — We used unsweetened
- 1/2 cup Raisins — Both regular or golden raisins would work well in our cookies
- 2 cups Old Fashioned Oats
- 1/2 cup Chopped Pecans
For the Cream Cheese Frosting:
- 1 cup Powdered Sugar
- 4 ounces Cream Cheese — softened
- 5 teaspoons Whole Milk — Or any milk you have on hand
- 1/4 teaspoon Vanilla Extract
Kitchen Supplies Used:
- Plastic squeeze bottle
- Cookie sheet
- Non-stick silicone baking mat
- Hand mixer
- Non-slip mixing bowls
- Cookie scoop
Instructions
It looks like there is a lot going on here, but this is actually a very simple recipe, so don’t be intimidated by the ingredient list!
- Start by mixing together dry ingredients in a large bowl. In a separate bowl, cream together the butter and sugars. Slowly add eggs and vanilla until a batter forms.
- Stir dry ingredients into the bowl of wet ingredients, then stir in the mix-ins — aka the carrots, raisins, coconut, oatmeal and nuts!
- A cookie scoop helps ensure uniform cookie size, but you can freehand if you like. Depending on the size of your cookies, this recipe should make about 12-16 cookies. They’re BIG!
- Bake for 15-17 minutes at 350°F and remove from oven to a cooling rack.
To Frost the Cookies
- After baking, we allow the cookies to cool a little bit so the frosting will stick. Room temperature or just slightly warm is ideal.
- Beat together the cream cheese frosting ingredients and pour into a plastic squeeze bottle.
- We use a plastic squeeze bottle to drizzle our icing because it’s easy, less messy, and you can get the icing to look super pretty. However, if you don’t have a squeeze bottle on hand, you can drizzle the icing with a spoon.
Video Demo:
Prep Tips
- Oats – For the perfect chewy oatmeal cookie texture, make sure to use Old Fashioned Rolled Oats in this recipe. Sometimes simply called “rolled oats,” they are sturdier than quick oats and will hold up during mixing and baking. Quick oats may absorb too much liquid and become soft.
- Nuts – We used chopped pecans for these cookies, but you could substitute chopped walnuts if that’s what you have on hand or is your taste preference.
- Gluten-Free Variation – Make these tasty carrot oatmeal cookies a gluten free treat by simply swapping out the all-purpose baking flour with your favorite all-purpose gluten free flour. You may also want to check the packaging on your oats to ensure that they are certified gluten free.
More Easter Desserts To Try:
Of course you can enjoy these carrot oatmeal cookies anytime! However, they are perfect for Easter celebrations! Here are some more of our favorite festive treats:
- Bunny Butt Pretzels
- Easter Funfetti Cookie Cake
- Nutter Butter Chicks
- Cadbury Egg Cookies
- Peeps Bunny Cupcakes
- Carrot Cake Cobbler
- Bunny Butt Dessert Cheeseball
- Easter M&M Cookies
Carrot Cake Oatmeal Cookie Recipe (Printable Copy)
If you like this recipe, please rate it! We’d also love to hear your thoughts in the comments below.
Oatmeal Carrot Cookies
Carrot Cake Oatmeal Cookies with Cream Cheese Icing
Servings: 16 cookies
Calories: 363kcal
Cost: $10
Equipment
- Electric mixer
- Cookie sheet and baking mat
- Plastic squeeze bottle
Ingredients
For the Carrot Cake Cookies:
- 3/4 cup butter (unsalted) softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1 cup shredded carrots
- 3/4 cup unsweetened coconut
- 1/2 cup raisins
- 2 cups old fashioned oats NOT quick oats
- 1/2 cup chopped pecans plus a handful for topping the cookies
For the Cream Cheese Frosting:
- 1 cup powdered sugar
- 4 oz cream cheese softened
- 5 teaspoon whole milk
- 1/4 teaspoon vanilla extract
Instructions
To Make the Carrot Cake Cookies:
- Preheat oven to 350°F and line a cookie sheet with parchment paper or a non-stick silicone baking mat.
- In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt.
- In a separate mixing bowl, beat together the butter, brown sugar, and sugar until light and fluffy. You can use a standing mixer or electric hand mixer.
- Beat in the eggs, one at a time.
- Add vanilla extract.
- Gradually pour dry ingredients into the bowl of wet ingredients, mixing as you go.
- Fold in the carrot, raisins, oatmeal, chopped pecans, and shredded coconut with a rubber spatula until well distributed.
- Place balls of cookie dough on your prepared baking sheet.
- Bake for 15-17 minutes or until a light golden brown.
To Make the Cream Cheese Icing:
- Beat together the cream cheese, powder sugar, milk and vanilla until smooth. Scoop the icing into a plastic squeeze bottle.
- Drizzle icing over cooled cookies and sprinkle with chopped pecans.
- Allow icing to set before storing or serving.
Video
Notes
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Prep Tips:
- Oats – For the perfect chewy oatmeal cookie texture, make sure to use Old Fashioned Rolled Oats in this recipe. Sometimes simply called “rolled oats,” they are sturdier than quick oats and will hold up during mixing and baking. Quick oats may absorb too much liquid and become soft.
- Nuts – We used chopped pecans for these cookies, but you could substitute chopped walnuts if that’s what you have on hand or is your taste preference.
- Gluten-Free Variation – Make these tasty carrot oatmeal cookies a gluten free treat by simply swapping out the all-purpose baking flour with your favorite all-purpose gluten free flour. You may also want to check the packaging on your oats to ensure that they are certified gluten free.
Nutrition
Calories: 363kcal | Carbohydrates: 49g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 51mg | Sodium: 261mg | Potassium: 185mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1725IU | Vitamin C: 0.7mg | Calcium: 41mg | Iron: 1.5mg
Pin our Carrot Oatmeal Cookies on Pinterest:
You might also like:
Carrot Shaped Mini Carrot Cakes
Carrot Cake With White Chocolate Frosting
Stacey is the creator of The Soccer Mom Blog, a Houston Texas mom blog that focuses on positive living for women and families. She loves to share real food recipes, money-saving tips, parenting encouragement, kids activities, DIY tutorials, home hacks, fitness, and so much more! To get to know Stacey even better, click here.
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Hi! Do these need to be refrigerated because of the icing?
I refrigerate anything with cream cheese.