What ingredients go in carrot cake cookies?

These cookies are made with butter, sugar, eggs, flour, oats, warm spices like cinnamon and nutmeg, fresh-grated carrots, and your choice of nuts. The cream cheese frosting is made with butter, cream cheese, powdered sugar, vanilla, and a touch of cornstarch for stability.

Why do my carrot cake cookies spread too much?

If your cookies are spreading too much, your butter might be too warm, or your dough might need to chill for 30 minutes before baking. Also, ensure you're measuring your flour correctly—too little flour can cause the dough to spread.

Can I make these cookies without frosting?

Absolutely! While the cream cheese frosting is definitely the star, these cookies are delicious on their own as well. You could also try a simple glaze made with powdered sugar and milk for a lighter option.

How do I keep the frosting from melting?

The cornstarch in this recipe helps stabilize the frosting; however, the key is to ensure your cookies are completely cool before frosting. If it's a particularly warm day, you can even chill the cookies for 15 minutes before adding the frosting.

Carrot Cake Cookies Recipe (Better Than the Actual Cake!)

Description

These soft, chewy cookies taste just like your favorite carrot cake—only easier to make! Packed with warm spices, tender carrots, and finished with a luscious cream cheese frosting.

Ingredients

Scale

For the Cookies:
1 cup (226g) unsalted butter, softened
1 cup (200g) light brown sugar, packed
½ cup (100g) granulated sugar
2 large eggs, room temperature preferred
2 teaspoons pure vanilla extract
1¾ cups (215g) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
3 cups (295g) old-fashioned oats
1 cup (120g) grated/shredded carrots
¾ cup (120g) chopped walnuts or pecans
½–1 cup (80–160g) raisins (optional)
For the Cream Cheese Frosting:
¾ cup (170g) salted butter, softened
12 oz (340g) cream cheese, softened
4½ cups (565g) powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon cornstarch

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Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (1–2 minutes).
Add wet ingredients: Beat in eggs and vanilla, scraping down sides as needed.
Mix dry ingredients: In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Combine wet and dry: Gradually add the dry mixture to the butter mixture, scraping sides with a spatula.
Add oats: Stir in oats until fully incorporated.
Fold in carrots, nuts, and raisins: Mix until well distributed.
Shape and bake: Drop by 2-tablespoon scoops (≈43g) onto baking sheets. Optionally roll into balls. Bake 11–12 minutes. Centers should look slightly underbaked.
Cool completely before frosting.
Make frosting: Beat butter and cream cheese until smooth. Gradually mix in powdered sugar, then add vanilla and cornstarch.
Frost the cookies with a knife or pipe with a large star tip.

Notes

Use room temp ingredients: This helps achieve the right cookie texture.
Prep carrots right: Peel and finely shred them—pulse in a food processor but don’t puree!
Don’t overbake: Slightly underbaked centers are key—they’ll finish on the pan.
Cool completely: Otherwise the frosting will melt.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert, Cookie
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 frosted cookie
Calories: 317
Sugar: 27g
Sodium: 150mg
Fat: 16g
Saturated Fat: 9g
Carbohydrates: 41g
Fiber: 1g
Protein: 3g
Cholesterol: 49mg