Carrot Cake Cookies with Cream Cheese Frosting (Thick & Chewy!)

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These super soft Carrot Cake Cookies with Cream Cheese Icing are a little bite of heaven!

Carrot Cake Cookies with Cream Cheese Frosting

Raise your hand if you LOVE carrot cake!

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!

This recipe is also perfect if you love oatmeal cookies – it’s accurate to call them Carrot Cake Oatmeal Cookies. I love the texture that the old fashioned oats adds!

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!

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Carrot Cake Cookies Ingredients

For your convenience, I’ve provided ad links to supplies used to make this recipe; see our disclosure policy here. 

• 3/4 cup unsalted sweet cream butter, softened
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cup 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 cup old fashioned oats
• 1/2 cup chopped pecans

For the Cream Cheese Frosting:

• 1 cup powdered sugar
• 4 oz cream cheese, softened
• 5 teaspoon whole milk
• 1/4 teaspoon pure vanilla extract

Kitchen Supplies Used:

• Plastic squeeze bottle
• Cookie sheet
• Non-stick silicone baking mat
• Hand mixer
• Non-slip mixing bowls
• Cookie scoop

Carrot Cake Cookie Recipe

A free printable copy of the full recipe is below the prep tips.

• You can make these carrot cake cookies gluten free by swapping out the all-purpose baking flour with gluten free flour.

• 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.

• 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!

Grab a free printable copy of our Carrot Cake Cookie Recipe:

If you like this recipe, please rate it! We’d also love to hear your thoughts in the comments below.

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Carrot Cake Cookies

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Super soft Carrot Cake Cookies with Cream Cheese Icing are a little bite of heaven! 

Course: Dessert

Cuisine: American

Keyword: carrot cake, carrots, cookies

Servings: 16 cookies

Calories: 363 kcal

Author: Stacey aka the Soccer Mom

Ingredients

For the Carrot Cake Cookies:

• 3/4 cup unsalted sweet cream butter softened
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cup 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
• 1/2 cup chopped pecans

For the Cream Cheese Frosting:

• 1 cup powdered sugar
• 4 oz cream cheese softened
• 5 teaspoon whole milk
• 1/4 teaspoon pure vanilla extract

Instructions

To Make the Carrot Cake Cookies:

1. Preheat oven to 350°F and line a cookie sheet with parchment paper or a non-stick silicone baking mat.
2. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt.
3. 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.
4. Beat in the eggs, one at a time.
5. Add vanilla extract.
6. Gradually pour dry ingredients into the bowl of wet ingredients, mixing as you go.
7. Fold in the carrot, raisins and oatmeal with a rubber spatula until well distributed.
8. Place balls of cookie dough on your prepared baking sheet.
9. Bake for 15-17 minutes or until a light golden brown.

To Make the Cream Cheese Icing:

1. Beat together the cream cheese, powder sugar, milk and vanilla until smooth. Scoop the icing into a plastic squeeze bottle.

2. Drizzle icing over cooled cookies and sprinkle with chopped pecans.
3. Allow icing to set before storing or serving.

Recipe Notes

Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

Nutrition Facts

Carrot Cake Cookies

Amount Per Serving

Calories 363 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 9g 45%

Cholesterol 51mg 17%

Sodium 261mg 11%

Potassium 185mg 5%

Total Carbohydrates 49g 16%

Dietary Fiber 2g 8%

Sugars 28g

Protein 4g 8%

Vitamin A 34.5%

Vitamin C 0.9%

Calcium 4.1%

Iron 8.6%

* Percent Daily Values are based on a 2000 calorie diet.

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Last updated on March 28th, 2019 at 09:25 pm