Carrot Cake Cookies

Ingredients (48 cookies):

  • 1 cup butter softened to room temperature*
  • 1 1/2 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 tbsp gingerbread spice
  • 1 cup shredded carrots
  • 2 cups quick oats not old-fashioned whole oats
  • 4 oz. Cream Cheese at room temperature****
  • 1 teaspoon vanilla extract
  • 1 cup Powdered sugar
  • Milk or water as needed


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or nonstick baking mat. Set aside.
  2. With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add eggs one at a time and beat just until incorporated followed by vanilla, scraping down the sides as needed. Set aside.
  3. In a medium-sized bowl, whisk together the flour, baking soda, salt, gingerbread spice. With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be thick and you will have to finish mixing by hand. Stir in carrots, oats and pecans by hand just until incorporated – dough will be very thick.
  4. Scoop dough using a 1 ½ inch/1 ½ tablespoon scoop, roll into balls and drop 2” apart. Flatten the tops slightly. If you don’t have a 1 1/2″ cookie scoop, use what you have and adjust cooking time accordingly.
  5. Bake for 10-12 minutes, just until cookies are lightly golden around the edges (take care not to overcook or they won’t be as soft). Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely before frosting.


  1. In a large bowl, beat sugar and cream cheese and vanilla until light and fluffy, 2-3 minutes, scraping down sides as needed. Add milk or water, a tablespoon at a time to reach desired consistency.
  2. Frost cookies once completely cool.


You can freeze frosted or unfrosted Carrot Cake Cookies.

  1. Place frosted or unfrosted completely cooled cookies on a baking sheet without touching.
  2. Place baking sheet in the freezer and freeze cookies until solid.
  3. Wrap each cookie individually in plastic wrap and add to a freezer bag and seal.
  4. When ready to eat, remove desired amount of cookies from freezer bag then remove from plastic wrap so condensation doesn’t form.
  5. Let Carrot Cake Cookies thaw on the counter for 15-20 minutes.

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