Last Updated on March 20, 2023 by Kathryn Donangelo
Thick Carrot Cake Cookies are soft, chewy, and perfectly spiced! Packed with the same classic flavors of carrot cake and topped with a cream cheese frosting and walnuts. These cookies are so easy to whip up and make a delicious treat for Easter or anytime you’re craving carrot cake!
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This Carrot Cake Cookie recipe is one of my favorite desserts to make because I love Carrot Cake! These cookies have everything you love in a traditional, classic Carrot Cake except these are healthier and made in half the time. They’re wholesome and packed with warm, spiced flavors.
There are so many textures in these cookies from the crunchy walnuts, tender carrots, chewy raisins, and creamy frosting. Easter is right around the corner and this spring treat makes a perfect addition to the dessert table. Everyone will love a carrot cake in a cookie form.
The key to these cookies being super soft is the shredded carrots. Brown sugar and maple syrup sweeten the cookies just a bit- then the tangy cream cheese frosting takes them to another level of deliciousness.
If you love Carrot Cake, try my Carrot Cake Bars that taste like cake in a bar form.
INGREDIENTS
Flour: you can also use whole wheat flour as a healthier option.
Baking soda + baking powder: helps make the cookies rise.
Ground cinnamon + nutmeg: adds the “carrot cake” flavor.
Coconut oil: this is a healthier option but you can also use butter, canola oil, or vegetable oil instead.
Maple syrup: adds sweetness. I use pure maple syrup for the best flavor.
Brown sugar: you can use coconut sugar instead as a healthier option.
Carrots: the key ingredient. I highly recommend shredding your own carrots with a box grater to ensure soft and tender cookies.
Egg: helps bind the cookie dough together. If you want to make these cookies vegan, use a vegan egg.
Vanilla extract: enhances the flavors.
Oats: old-fashioned rolled oats or quick instant oats will work.
Nuts: I used walnuts but any chopped nuts can be used. Almonds, hazelnuts, and pecans would work great with this recipe.
Raisins: adds chewiness and sweetness to the cookies.
HOW TO MAKE CARROT CAKE COOKIES
TIPS
Turn these cookies into Carrot Cake Breakfast Cookies by leaving out the cream cheese frosting. You can even swap the brown sugar for coconut sugar if you want these to be healthy breakfast cookies.
Make Carrot Cake Cookie Sandwiches. Generously frost the bottom of one cookie and top with another cookie to make a cookie sandwich. These are fun for parties or make a fabulous lunchbox treat.
Shred your own carrots. I highly recommend shredding your own carrots with a medium or small hole on a box grater. The pre-shredded carrots from the grocery store are too thick and won’t release as much moisture.
Customize this recipe how you like it. If you don’t like nuts or raisins, you can leave them out (or add more). If you don’t want these cookies to be too sweet, leave out the frosting, top with powdered sugar, or spread a very thin layer of frosting instead.
Pipe the frosting on the cookies to make them look extra pretty. Simply use a piping bag with your desired tip or place the frosting in a ziplock bag and snip off a corner.
THESE COOKIES ARE
Everything you love in a carrot cake, just in a cookie form.
Easy to make and take less than half the time it takes to make a cake.
Soft, chewy, tender, and packed with warm aromatic carrot cake spices.
Topped with a creamy, tangy, and sweet cream cheese frosting.
Perfect for Spring, Easter, parties, classroom treats, or anytime you have a carrot cake craving.
LEFTOVERS & STORAGE
Store frosted cookies in the refrigerator in an airtight container or ziplock bag. Store for up to 4-5 days.
Unfrosted cookies freeze well. Place baked and cooled unfrosted cookies in a ziplock bag or airtight container. If you need to layer the cookies, place a layer of parchment paper in between each layer to prevent the cookie from sticking. Freeze for up to 3 months.
When ready to eat, thaw on the counter for a few hours or in the refrigerator overnight.
OTHER SPRING RECIPES
- Lemon Pie
- Peeps S’mores Dip
- Carrot Cake Bars
- Spring Cake Mix Cookies
- Raspberry Almond Scones
- Carrot Bundt Cake
- Stuffed Carrot Cake Muffins
- Italian Ricotta Cookies
- Lemon Crinkle Cookies
CAN’T GET ENOUGH
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Carrot Cake Cookies
Ingredients
- 1 cup all-purpose flour
- 1 cup oats
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup coconut oil melted
- 1/4 cup pure maple syrup
- 1/2 cup brown sugar
- 1 whole egg
- 1 teaspoon vanilla extract
- 1 cup carrots shredded
- 1/4 cup walnuts chopped
- 1/4 cup raisins
Cream Cheese Frosting
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 3 tablespoons butter softened
Instructions
- Preheat oven to 350 degrees F and line 2 cookie sheets with parchment paper or silpat mats. In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and ground nutmeg.
- In a medium bowl, whisk together the melted coconut oil, syrup, brown sugar, egg, and vanilla extract until combined. Scrape down the sides of the bowl and add the carrots, mix again until combined.
- Fold the wet ingredients into the dry ingredients Add the raisins and nuts (optional). Mix until all of the ingredients are combined and a cookie dough has formed.
- Roll cookie dough out with a mini ice cream scoop and place on cookie sheet, about 1 1/2 inches apart. Gently press down on the cookies with your hand or fingers just a bit to help spread the cookies. Bake for 9-11 minutes, or just until the cookies are slightly golden brown.
- In the meantime make the frosting, in a medium bowl beat together the cream cheese, powdered sugar, vanilla extract, and butter until smooth. If the frosting seems too thick, add more milk. If the frosting is too thin, add more powdered sugar.
- Once the cookies have baked and cooled, frost and top with more chopped walnuts, cinnamon, and shredded carrots (optional). Enjoy!
Notes
- Store frosted cookies in the refrigerator in an airtight container or ziplock bag. Store for up to 4-5 days.
- Unfrosted cookies freeze well. Place baked and cooled unfrosted cookies in a ziplock bag or airtight container. If you need to layer the cookies, place a layer of parchment paper in between each layer to prevent the cookie from sticking. Freeze for up to 3 months. When ready to eat, thaw on the counter for a few hours or in the refrigerator overnight.
- Make Carrot Cake Breakfast Cookies by leaving out the cream cheese frosting. You can swap the brown sugar for coconut sugar if you want these to be healthy breakfast cookies.Â
- Make Carrot Cake Cookie Sandwiches. Generously frost the bottom of one cookie and top with another cookie to make a cookie sandwich. These are fun for parties or make a fabulous lunchbox treat.Â
- Shred your own carrots. I highly recommend shredding your own carrots with a medium or small hole on a box grater. The pre-shredded carrots from the grocery store are too thick and won't release as much moisture.
I love all things carrot cake and these frosted carrot cake cookies are the cutest! Cannot wait to faceplant into a plate of them!
Thank you so much, Jenn! Enjoy!
Well, I know what I’ll be making this weekend. I love carrot cake, and I love cookies. This is a total no-brainer.
Perfect! I hope you love these cookies as much as we did!
Um wow. These cookies are so insanely good. Trying to think of any possible excuse to make these again because holy cow!! Yummy. Thanks for a wonderful recipe.
Thank you so much and you are welcome! 🙂
Love this idea – easier than a cake and great for a party too!
So much easier than a cake! 🙂
Oh yum! These cookies look and sounds super delicious and perfect for upcoming Easter too.. definitely making them soon with my kids!
I hope you and your kids love them! 🙂 Enjoy!