Name: Carrot Cake Cookies with Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 1 cup light brown sugar (packed); ½ cup granulated sugar; 2 large eggs (room temperature preferred); 2 teaspoons pure vanilla extract; 1 ¾ cup all-purpose flour; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; ¼ teaspoon nutmeg; ½ teaspoon salt; 3 cups old-fashioned oats; 1 cup grated/shredded carrots; ¾ cup chopped walnuts or pecans; ½-1 cup raisins (optional); ¾ cup salted butter (softened); 12 oz cream cheese (softened); 4 ½ cups powdered sugar; 1 teaspoon pure vanilla extract; 1 Tablespoon corn starch

If you’re on the hunt for a delightful twist on a classic dessert, you’re going to want to try this Carrot Cake Cookies with Cream Cheese Frosting Recipe. I absolutely love how these cookies capture the cozy flavors of carrot cake but in a fun, handheld treat. When I first baked them, I was amazed at how moist and flavorful they turned out, while still being perfectly chewy and topped with that luscious cream cheese frosting. Stick around because I’m going to share tips, tricks, and all the juicy details to help you nail it the very first time!

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Why You’ll Love This Recipe

Classic Flavor Made Easy: You get all the comforting warmth of carrot cake in a cookie form that’s quicker to bake and easier to share.
Moist and Chewy Texture: Packed with oats and fresh carrots, these cookies stay soft and chewy without being greasy or cakey.
Cream Cheese Frosting Perfection: The frosting is silky, tangy, and stabilized with cornstarch so it holds up beautifully on each cookie.
Family Favorite: My family goes crazy for these, and they’re always the first to disappear whenever I make a batch.

The image shows a close-up of a single layered cookie with a thick layer of white creamy frosting on top. The cookie is light brown with visible bits of nuts or oats and small orange and green pieces, giving it a textured look. The frosting is smooth and spread generously, with small colorful round sprinkles scattered on it and around the cookie on a white marbled surface. The cookie has a bite taken out of one side, showing a soft inside. Other similar cookies blurred in the background can also be seen. Photo taken with an iphone --ar 2:3 --v 7 - Carrot Cake Cookies with Cream Cheese Frosting, carrot cake cookie recipe, easy carrot cake cookies, moist carrot cake cookies, homemade carrot cake cookies

Ingredients You’ll Need

This recipe brings together some pantry staples with fresh carrots and nuts for that signature carrot cake goodness. Using old-fashioned oats really adds a lovely chewy texture, and don’t skip the softened butter—that’s a game changer for creamy frosting and tender cookies!

Flat lay of bright orange shredded carrots, plump golden raisins, chopped walnut halves, rustic old-fashioned oats, a mound of light brown sugar, smooth cream cheese, sticks of unsalted butter, and a small pile of warm brown cinnamon and nutmeg spices, all beautifully arranged with soft natural light and gentle shadows, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Carrot Cake Cookies with Cream Cheese Frosting, carrot cake cookie recipe, easy carrot cake cookies, moist carrot cake cookies, homemade carrot cake cookies

Unsalted Butter: Make sure it’s softened to room temperature for smoother mixing and a fluffier cookie dough.
Light Brown Sugar: Adds moisture and a subtle molasses flavor that’s key to that caramelized sweetness.
Granulated Sugar: Balances the brown sugar and helps the cookies get a bit of crunch on the edges.
Large Eggs: Use room temperature eggs to help the dough come together evenly.
Pure Vanilla Extract: It enhances all the warm spices and sweet flavors beautifully.
All-Purpose Flour: The base of the dough providing structure—don’t swap for cake flour or it will change the texture.
Baking Soda: Helps the cookies rise just right.
Ground Cinnamon and Nutmeg: These spices bring the iconic carrot cake flavor punch you’re craving.
Salt: Balances the sweetness and deepens the overall flavor profile.
Old-Fashioned Oats: Your chewy best friend here, giving texture that’s essential for these cookies.
Grated/Shredded Carrots: Freshly shredded works best—adds moisture and sweetness.
Walnuts or Pecans: Toast them lightly if you want an extra nutty boost.
Raisins (Optional): I love adding them for a chewy surprise, but totally optional based on your preference.
Salted Butter (for frosting): Adds richness and balance to the cream cheese frosting.
Cream Cheese: The star of the frosting—softened and silky for that perfect spread.
Powdered Sugar: Provides sweetness and the right smooth texture in the frosting.
Corn Starch: The frosting hero ingredient that helps it keep shape and stay less messy on your fingers.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the best things about this Carrot Cake Cookies with Cream Cheese Frosting Recipe is how easy it is to make it your own. I’ve played around with different nuts and swaps, and I encourage you to do the same depending on what you like or have on hand.

Nut-Free: I switch out nuts for sunflower seeds or leave them out entirely when hosting friends with allergies—still delicious!
Raisin-Free: If you’re not a raisin fan (my husband isn’t!), just skip them or add white chocolate chips for a sweet contrast.
Spice It Up: Add a pinch of ginger or cloves for a deeper spice flavor that makes these perfect for fall and winter holidays.
Mini Cookies: Try making smaller cookies for bite-sized treats perfect for kids’ lunchboxes or parties.

How to Make Carrot Cake Cookies with Cream Cheese Frosting Recipe

Step 1: Cream Butter and Sugars Until Fluffy

Pop your softened unsalted butter, light brown sugar, and granulated sugar into a large mixing bowl. Using an electric mixer, beat them together on medium speed until the mixture looks light, fluffy, and creamy—that usually takes about 1 to 2 minutes. This step is crucial because it helps your cookies develop a tender texture that’s neither too dense nor too crumbly.

Step 2: Mix in the Eggs and Vanilla

Crack in the eggs (make sure they’re room temperature for easier mixing) and add the vanilla extract. Beat everything on medium speed until just combined. Don’t forget to scrape down the sides and bottom of the bowl now and then to make sure everything is well mixed and there are no hidden pockets of flour later on.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, and salt. This helps distribute the leavening and spices evenly throughout your dough. Gradually add this dry mix to your wet butter mixture in batches, mixing gently and scraping down the bowl as needed. This slow addition prevents overmixing, which can make cookies tough.

Step 4: Add Oats, Carrots, Nuts, and Raisins

Now stir in those hearty old-fashioned oats until fully combined, followed by the shredded carrots and chopped walnuts or pecans. If you’re using raisins, toss those in too. This is where the magic happens, because these ingredients bring the classic carrot cake textures and flavors into your cookies.

Step 5: Scoop, Shape, and Bake

Using a 2-tablespoon scoop (about 43 grams), drop dough balls onto a baking sheet lined with parchment paper. Make sure to space them at least 2 inches apart so they have room to spread. For extra uniform cookies, I like rolling each scoop into a smooth ball with my hands—even though the dough is sticky, it’s worth it! Bake at 350°F (175°C) for about 11-12 minutes. The centers might look a tiny bit underbaked, but trust me, that’s the perfect chewy texture.

Step 6: Let Cool Completely Before Frosting

Patience is key here! Let the cookies cool completely right on the baking tray before frosting. If you try to frost them while warm, the cream cheese frosting will melt and slide off, and nobody wants a messy cookie experience.

Step 7: Make the Cream Cheese Frosting

Beat together your softened cream cheese and salted butter until smooth. Gradually add powdered sugar, vanilla, and the tablespoon of corn starch. The cornstarch makes the frosting a little sturdier, so it’s easy to pipe or spread without melting or getting sticky. Spread or pipe the frosting on each cooled cookie and get ready for the delicious payoff!

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Pro Tips for Making Carrot Cake Cookies with Cream Cheese Frosting Recipe

Don’t Skip Room Temperature Ingredients: Creaming butter and eggs at room temp makes the dough smoother and helps with even baking.
Use Old-Fashioned Oats: Quick oats won’t provide that signature chewy texture I adore in these cookies.
Stick to the Baking Time: Baking for 11-12 minutes ensures the cookies are soft inside but set on the edges—overbaking dries them out.
Chill Dough If Needed: If your dough feels too sticky to scoop, pop it in the fridge for 15-20 minutes to firm up—it makes handling much easier.

How to Serve Carrot Cake Cookies with Cream Cheese Frosting Recipe

The image shows a wooden tray filled with round oatmeal cookies, each topped with a thick swirl of white frosting. The frosting is smooth and creamy, decorated with small colorful sprinkle bits in light green, orange, and pink. The cookies have a rough, bumpy texture with visible oats and a golden-brown color. The background is a white marbled surface, and a woman's hand is holding the tray from one side. photo taken with an iphone --ar 2:3 --v 7 - Carrot Cake Cookies with Cream Cheese Frosting, carrot cake cookie recipe, easy carrot cake cookies, moist carrot cake cookies, homemade carrot cake cookies

Garnishes

I love sprinkling a few finely chopped walnuts or a dash of cinnamon over the cream cheese frosting—that little touch adds color and texture. Sometimes I add a small carrot-shaped decoration or edible flowers if I’m making these for a special occasion. It’s all about making them as inviting as they taste!

Side Dishes

These carrot cake cookies pair beautifully with a cup of your favorite tea or coffee. If you want to keep the carrot theme going, try serving them alongside a fresh fruit salad or a light cream cheese dip with fresh veggies for a fun contrast.

Creative Ways to Present

For parties or gift-giving, I’ve arranged these cookies stacked neatly in a mason jar tied with a pretty ribbon. They also look fantastic on a dessert tray with a dusting of powdered sugar and a few sprigs of fresh mint or edible flowers for color. These little touches always wow guests.

Make Ahead and Storage

Storing Leftovers

Once frosted, I store these cookies in an airtight container in the refrigerator—this keeps the cream cheese frosting firm and the cookies fresh for up to 5 days. Bringing them out about 20 minutes before serving brings them to the perfect room temperature.

Freezing

I’ve frozen the cookie dough balls before baking with great success. Just scoop and freeze on a tray first, then transfer to a zip-top bag. When you want fresh cookies, bake them straight from frozen, adding an extra minute or two to the bake time. For frosted cookies, you can freeze them unfrosted and add the cream cheese frosting once thawed.

Reheating

If you have leftovers, warming a cookie for about 10-15 seconds in the microwave revives that just-baked softness. Just don’t warm past that or the frosting will melt! For a crisp edge, a few seconds in a toaster oven works beautifully.

FAQs

Can I use shredded frozen carrots for this recipe?

It’s best to use fresh shredded carrots because frozen ones hold a lot of moisture, which can make your cookie dough too wet and affect baking. If frozen carrots are all you have, thaw well and squeeze out excess water before adding them.
Can I substitute the nuts with something else?

Absolutely! If you don’t like nuts or have allergies, try substituting with toasted coconut flakes, pumpkin seeds, or simply leave them out. The cookies are still delicious without nuts.
Why do you add cornstarch to the cream cheese frosting?

Cornstarch helps the frosting hold its shape better and prevents it from becoming too runny. This tweak keeps your frosting from melting in your hands and makes decorating much easier.
Can I make these cookies vegan?

This recipe isn’t naturally vegan due to eggs, butter, and cream cheese, but you could try vegan substitutes like flax eggs, plant-based butter, and vegan cream cheese—just note the texture and flavor may vary a bit.

Final Thoughts

I’m so excited for you to try this Carrot Cake Cookies with Cream Cheese Frosting Recipe because it truly feels like a little slice of comfort wrapped up in a cookie. Whether it’s a weekend baking project or a sweet surprise for friends and family, these cookies never disappoint. Give them a go and watch how quickly they disappear—you might find yourself making them again and again, just like me!