Description

These Carrot Cake Cookies are the perfect marriage of soft, chewy oatmeal cookies and the classic flavors of carrot cake. Packed with grated carrots, warm spices, and crunchy nuts, they’re topped with a luscious swirl of cream cheese frosting for that irresistible tangy-sweet finish. These bite-sized treats are as delightful to make as they are to eat, offering all the flavor of carrot cake in a fun, handheld form.

Ingredients

Scale

For the Cookies:

1 cup (226g) unsalted butter, softened
1 cup (200g) light brown sugar, packed
1/2 cup (100g) granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 3/4 cups (215g) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon fine salt
3 cups (295g) old-fashioned rolled oats
1 cup (120g) finely grated carrots (squeeze out excess moisture)
3/4 cup (120g) chopped walnuts or pecans
1/2–1 cup (80–160g) raisins (optional, depending on preference)

For the Frosting:

3/4 cup (170g) salted butter, softened
12 ounces (340g) cream cheese, softened
4 1/2 cups (565g) powdered sugar, sifted
1 teaspoon pure vanilla extract
1 tablespoon cornstarch (to help the frosting hold its shape)

Instructions

Make the Cookies:

Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream the Butter and Sugars:
In a large mixing bowl, use an electric mixer or stand mixer fitted with the paddle attachment to beat the softened butter, brown sugar, and granulated sugar together until light, fluffy, and creamy (about 1–2 minutes).
Add Eggs and Vanilla:
Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides and bottom of the bowl to ensure everything is evenly incorporated.
Mix Dry Ingredients:
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Scrape the sides of the bowl as needed.
Fold in Oats and Mix-ins:
Stir in the rolled oats, grated carrots, chopped nuts, and raisins (if using) until evenly distributed throughout the dough. The dough will be sticky but manageable.
Scoop and Shape:
Use a 2-tablespoon cookie scoop (or measure about 43g per cookie) to drop dough onto the prepared baking sheet, spacing cookies at least 2 inches apart. For more uniform cookies, roll each portion into a smooth ball between your palms.
Bake:
Bake the cookies for 11–12 minutes, or until the edges are set but the centers still appear slightly soft. Allow the cookies to cool completely on the baking sheet before frosting.

Notes

Storage Instructions:
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Bring to room temperature before serving for the best texture.
Make-Ahead Option:
The cookie dough can be made ahead and stored in the refrigerator for up to 24 hours before baking. You can also freeze the dough in pre-portioned balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
Frosting Consistency:
If the frosting feels too soft, chill it in the refrigerator for 15–20 minutes to firm up before piping. For a thinner frosting, reduce the powdered sugar slightly or add a teaspoon of milk.
Carrot Prep Tips:
Use freshly grated carrots for the best texture. Avoid pre-shredded carrots from the store, as they tend to be drier and coarser. Pat the grated carrots dry with a paper towel to prevent excess moisture from affecting the dough.
Nut-Free Version:
To make these cookies nut-free, omit the walnuts or pecans and replace them with an equal amount of rolled oats or additional raisins/dried cranberries.
Spice Variations:
Feel free to adjust the spices to suit your taste. A pinch of ground ginger or allspice can add extra warmth and depth to the cookies.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie (approximately 43g)
Calories: 317kcal
Sugar: 27g
Fat: 16g
Saturated Fat: 9g
Trans Fat: 0.4g
Carbohydrates: 41g
Fiber: 1g
Protein: 3g