Carrot Cake Cookies with Cream Cheese Frosting Recipe

If you’re a fan of classic carrot cake but want something a little more portable and snackable, I’ve got a treat for you! This Carrot Cake Cookies with Cream Cheese Frosting Recipe is my go-to when I crave all the cozy flavors of carrot cake but in a fun cookie form. It’s got that perfect soft chewiness thanks to oats and shredded carrots, with a dreamy cream cheese frosting that’s just the right amount of tangy and sweet. Trust me, once you try these, you’ll want to keep a batch handy for anytime you need a little sweet pick-me-up.

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Ingredients You’ll Need

All the ingredients in this Carrot Cake Cookies with Cream Cheese Frosting Recipe work together to create that iconic carrot cake flavor and texture. The key is fresh grated carrots and creamy, tangy frosting balanced with the right spices and sweetness.

• Unsalted butter: Softened butter keeps the dough creamy and tender—make sure it’s not melted.
• Light brown sugar: Adds moisture and a subtle caramel note that enhances the spices.
• Granulated sugar: Helps with texture and balances the brown sugar’s richness.
• Eggs: Use room temperature eggs for better mixing and fluffier cookies.
• Pure vanilla extract: It brings warmth and depth to both cookie and frosting.
• All-purpose flour: The base that keeps these cookies sturdy yet soft.
• Baking soda: Helps the cookies rise just enough without puffing up too much.
• Ground cinnamon and nutmeg: Classic carrot cake spices that make the flavor pop.
• Salt: Balances sweetness and enhances all other flavors.
• Old-fashioned oats: Gives body and a chewy, satisfying bite.
• Grated carrots: Freshly shredded, not finely pureed, for texture and natural sweetness.
• Chopped walnuts or pecans: Adds crunch and that buttery nuttiness I love.
• Raisins (optional): Sweet bursts here and there; totally up to your taste.
• Salted butter for frosting: Softened for easy whipping and buttery flavor.
• Cream cheese: The star of the frosting—fresh and softened for smoothness.
• Powdered sugar: Sweetens and thickens the frosting without graininess.
• Corn starch: A little trick I learned—keeps frosting firm so it won’t melt or run.

Variations

I’m all for making recipes your own, so feel free to play around with these carrot cake cookies. Adding your favorite nuts or skipping raisins entirely makes a big difference, and switching up the frosting can be fun too!

• Nut-free: I usually swap walnuts for sunflower seeds and omit the raisins to keep it allergy-friendly without losing texture.
• Vegan: Using flax eggs and dairy-free cream cheese works well—just be sure to adjust baking time as plant-based doughs sometimes bake differently.
• Spiced up: Try adding a pinch of ground ginger or allspice if you want a little twist on the traditional spices.
• Add-ins: I once jazzed these up with shredded coconut—such a lovely texture contrast!

How to Make Carrot Cake Cookies with Cream Cheese Frosting Recipe

Step 1: Cream Butter and Sugars Until Fluffy

Start by preheating your oven to 350°F (175°C). In a large bowl, use your mixer to beat the softened butter with both the light brown sugar and granulated sugar. I love taking the time here until it’s light and fluffy—about 1-2 minutes. This little detail makes the cookies tender and helps achieve that perfect chewy bite. Don’t rush it! Scrape down the bowl sides once or twice so everything mixes evenly.

Step 2: Add Eggs and Vanilla

Now, add the eggs one at a time, continuing to mix well after each addition. Using room temperature eggs really helps the batter come together smoothly, so if you forget to prep them ahead, a quick warm water bath for a few minutes works wonders. Then stir in the vanilla extract. Scrape the bowl to make sure no ingredients are hiding out unblended.

Step 3: Combine Dry Ingredients Separate

In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Mixing the dry stuff separately is a little step that I swear by because it helps distribute the leavening and spices evenly throughout the dough.

Step 4: Mix Dry Ingredients Into Wet

Slowly add the flour mixture into your wet ingredients, mixing as you go. This is a good time to be patient and scrape the bowl often so you don’t end up with pockets of flour or uneven spices. The dough will be thick and sticky by the end of this step—totally normal!

Step 5: Stir in Oats, Carrots, Nuts, and Raisins

Fold in the old-fashioned oats until everything’s combined, then add the grated carrots and your choice of nuts. If you’re adding raisins, toss those in now too. I always toast my walnuts lightly beforehand to bring out their nuttiness, but raw works fine if you’re short on time.

Step 6: Scoop and Bake

Use a 2-tablespoon scoop or your hands (I find rolling them between my palms helps a ton despite sticky dough!) to shape the cookie dough and space them at least 2 inches apart on a parchment paper-lined baking sheet. Bake at 350°F (177°C) for about 11-12 minutes. The centers will still look a little soft, but that’s perfect because they’ll firm up as they cool. Don’t overbake—you want moist and chewy.

Step 7: Cool Completely Before Frosting

Once baked, let the cookies cool on the tray to set. This is crucial—if you frost them while they’re warm, your frosting will melt right off, and trust me, you want those beautiful swirls intact!

Step 8: Make the Cream Cheese Frosting and Decorate

For the frosting, beat softened salted butter and softened cream cheese together until smooth and creamy. Mix in vanilla extract, then gradually add powdered sugar and cornstarch. The cornstarch is my secret hack that keeps the frosting firm enough to pipe beautifully without melting or sliding off your cookies. Pipe or spread as you like—I love making little swirls with an offset spatula or piping bag.

How to Serve Carrot Cake Cookies with Cream Cheese Frosting Recipe

Garnishes

Since I love a little extra visual appeal, I sometimes top the frosting with a sprinkle of finely chopped toasted walnuts, a little grated carrot, or even a dusting of cinnamon. It’s simple but adds a touch of elegance and hints at what’s inside the cookie.

Side Dishes

These carrot cake cookies are perfect with a warm cup of chai tea or a cold glass of milk. For breakfast or brunch, I like serving them alongside fresh fruit like sliced apples or berries to balance out the sweetness.

Creative Ways to Present

For parties, I’ve arranged these cookies on a pretty platter lined with parchment paper and decorated with fresh edible flowers or carrot tops for a garden-themed look that always gets compliments. You can also serve them stacked with parchment between layers for easy grab-and-go treats at potlucks.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container in the fridge since the cream cheese frosting needs to stay chilled. They stay soft and delicious for about 4-5 days. I like to bring them to room temperature before eating so the frosting isn’t too firm.

Freezing

If I want to prepare these ahead, I freeze the plain cookies without frosting on a baking sheet, then transfer to a ziplock bag. After thawing, I make the frosting fresh and spread it on. You can also freeze frosted cookies for short periods, but the frosting texture can change slightly.

Reheating

For best results, I gently warm refrigerated cookies for 10-15 seconds in the microwave to take the chill off but never more than that to avoid melting the frosting. This little trick makes the cookie soft and the cream cheese frosting luscious again.

FAQs

Final Thoughts

I absolutely love how this Carrot Cake Cookies with Cream Cheese Frosting Recipe brings together the best parts of a classic dessert with the convenience of a cookie. From the spices to the tender carrots and that luscious cream cheese frosting, every bite feels like a little celebration. Next time you want to impress friends or just treat yourself, give this recipe a go—you’ll find it’s easier than you think and worth every spoonful of effort. Happy baking!

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