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Frosted Carrot Cake Cookies

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4.63 from 16 votes

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!

PIN Carrot Cake Cookies to try later!

stack of frosted carrot cake cookiesPin

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.

carrot cake cookies on parchment paperPin

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 cookiesPin

HOW TO MAKE CARROT CAKE COOKIES

MIX TOGETHER DRY INGREDIENTS. In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and ground nutmeg.
 
MIX TOGETHER WET INGREDIENTS. 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 INGREDIENTS TOGETHER. 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.
 
SCOOP COOKIE DOUGH & BAKE. 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.
 
MAKE THE FROSTING. 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.
 
FROST & ENJOY. Once the cookies have baked and cooled, frost and top with more chopped walnuts (optional). Enjoy!

carrot cake cookies with cream cheese frostingPin

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. 

carrot cake cookie with bite markPin

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.

frosted carrot cake cookiesPin

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. 

close up of carrot cake cookiePin

OTHER SPRING RECIPES

carrot cake cookies on a platePin

CAN’T GET ENOUGH

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Pin

Carrot Cake Cookies

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!
4.63 from 16 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: carrot cake cookies, easter dessert
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 20 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
  • 1-2 tablespoons milk

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, butter, and milk 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!
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Notes

Recipe 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. 
  • 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.
4.63 from 16 votes (6 ratings without comment)

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Recipe Rating




13 Comments

  1. 5 stars
    I love all things carrot cake and these frosted carrot cake cookies are the cutest! Cannot wait to faceplant into a plate of them!

  2. 5 stars
    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.

  3. Oh yum! These cookies look and sounds super delicious and perfect for upcoming Easter too.. definitely making them soon with my kids!

  4. The frosting says to “add MORE milk” but I don’t see milk listed in the frosting ingredients or instructions?