Carrot Cake Cookies – All the flavors of carrot cake rolled into tasty cookies! Tender oatmeal cookies filled with cinnamon, grated carrots and coconut and filled with cream cheese frosting. VIDEO below!
Who is ready for Spring? Today I’m bringing you a fabulous recipe for Easter, Mother’s Day – any Spring occasion. Everytime I make these Carrot Cake Cookies they are met with rave reviews. I’ve updated the recipe after a few reader comments and I am sure that these will come out great, and you will love them too!
Carrot Cake Cookies
This recipe takes all the flavors of carrot cake (carrots, cinnamon, walnuts and coconut) and loads them into soft and chewy cookies sandwiching a generous filling of cream cheese frosting. These cookies are faster and easier than making a whole carrot cake. They are easily portable and they can be eaten with one hand. No plate or fork needed!
If we’re being honest with each other, the best part of carrot cake is the cream cheese frosting, right? It’s sweet and tangy, rich and creamy and So. Darn. Good. These cookies are the perfect vehicle for getting more cream cheese frosting into your life. And aren’t we all trying to increase our consumption of cream cheese frosting? 😉 This recipe is dangerously delicious. If you like carrot cake and cream cheese frosting you have to try these Carrot Cake Cookies!
Not into cream cheese frosting (gasp)? These cookies are actually great on their own. They are chewy and moist, and lightly spiced. If you have any misshapen cookies, that don’t work well for sandwiching, you go right and ahead and gobble those up. We call this “quality control” around these parts.
Tips for Making Carrot Cake Cookies
- Only soften the butter slightly, or the cookies will spread too much.
- Use a cookie scoop so that all of the cookies are the same size (I use a 2 tsp scoop).
- Bake the cookies on parchment lined baking sheets.
- Pull the cookies from the oven when the center is just slightly underdone – this will ensure a chewy cookie.
CHECK OUT THE VIDEO BELOW!
If you just can’t get enough carrot cake you will be happy to have stumbled upon this post. Scroll down to see all my favorite carrot cake recipes. There’s sure to be one you will love!
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UPDATE: After several reviews that these cookies spread too much, I have added an additional 3 tablespoons flour to the recipe and added a 30 minute chill time. This makes for a sturdier cookie which will be a tiny bit thicker than the cookies pictured. If you live in a very dry climate (like me!), you could probably get away with 1 cup flour.
Carrot Cake Sandwich Cookies
Tender oatmeal cookies filled with cinnamon, grated carrots, coconut and walnuts, filled with cream cheese frosting.
Ingredients
For the cookies:
- 1/2 cup unsalted butter softened slightly
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup plus 3 tablespoons all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup old fashioned rolled oats not quick oats
- 1/2 cup shredded coconut sweetened or unsweetened
- 2/3 cup finely grated carrots NOT packed, see note
- 1/3 cup finely chopped walnuts optional
For the cream cheese frosting:
- 4 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 1/2 cups powdered sugar plus more, if needed
- 1/4 teaspoon pure vanilla extract
Instructions
For the cookies:
Preheat oven to 350°F. Line two baking sheets with parchment paper (do not place the cookies directly on the baking sheets, they will spread too much).
Beat butter and sugars for 1-2 minutes until light and creamy. Add egg and vanilla and beat to combine, scraping the bowl if necessary.
In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add the flour mixture to the butter mixture and beat on low until just combined. Add the oats, coconut, carrots and walnuts and mix until just combined.
Place the dough in the refrigerator for 30 minutes. Scoop the dough evenly into 2 teaspoon sized mounds and place a couple inches apart on the cookie sheets (make sure they are mounded and not flat). Ensure that the cookies will be similar in size since the cookies will be sandwiched.
Bake for 9-11 minutes, until golden brown and still slightly soft in the center. Rotate your cookie sheets halfway through the baking time to ensure even baking. Cool the cookies completely on the baking sheets. Once cool, place the cookies in the refrigerator to firm up a little while you prepare the frosting.
For the frosting:
Beat cream cheese and butter for several minutes, until combined. Add powdered sugar and vanilla extract. Beat for a couple more minutes until smooth and creamy. If the frosting appears too thin, add a little more powdered sugar or place it in the refrigerator for 20 minutes to slightly firm up.
Spread frosting on the underside of half of the cookies and top with another cookie.
These cookies are best within 1-2 days of making them. Store them in the refrigerator and eat them from the fridge or bring to room temp before serving.
Recipe Video
Recipe Notes
UPDATE: After several reviews that these cookies spread too much, I have added an additional 3 tablespoons flour to the recipe and added a 30 minute chill time. This makes for a sturdier cookie which will be a tiny bit thicker than the cookies pictured. If you live in a very dry climate (like me!), you could probably get away with 1 cup flour.
CARROTS: Use the small holes on a box grater to grate the carrots. Do not use carrots that are packaged in water (like baby carrots), this could add too much moisture to the batter and make the cookies spread too much. When measuring the grated carrots place them loosely in the measuring cup - do NOT pack them in.
Recipe adapted from Cooking Channel
CARROT CAKE RECIPES:
Healthier Carrot Cake (Naturally Sweetened & Whole Grain)
Carrot Cake Cupcakes with Brown Sugar Cream Cheese Frosting
Also, don’t miss these delicious CARROT RECIPES from my friends!
Homemade Carrot Cake from Bread Booze Bacon
Carrot Cake Pancakes from White Lights on Wednesday
Blue Ribbon Carrot Sheet Cake from I Heart Eating
Paleo Maple Carrot Cupcakes from Cooking with Curls
Carrot Orzo from Home.Made.Interest.
Carrot Orange Punch from Sugar & Soul
Maple Butter Carrots from The Two Bite Club
Mini Carrot Cake Loaves from It Bakes Me Happy
Looks fantastic! Yum.
Thanks! They are possibly my favorite cookies ever! 🙂
Where can you get full recipe. Other than video I want bake time temp xcetra thank you please e-mail this to me at Krohnkara@yahoo.com
When making this cookie does a half a cup of butter go in with the cookie dough recipe or do you share some of that butter with the cream cheese frosting
Kara, the ingredients for the cookies and the frosting are separated. 1/2 cup butter goes into the cookies and 4 tablespoons goes into the frosting. If you’re still having trouble finding the recipe it is at the link below. You might need to click the “read more” button to expand the page. http://celebratingsweets.com/carrot-cake-sandwich-cookies/
So delicious! Thanks for linking up with What’s Cookin’ Wednesday!
OK thank you I made these and I did put the 1/2 cup of butter in the cookies were flat. They tasted delicious but I was embarrassed to serve them. Maybe I need to add more flour and oats?any suggestions? Everyone who trotted them poked them but they shouldn’t be so flat. Thanks for all your help!
These cookies are fairly thin but they shouldn’t be flat. My guess is that your butter was too soft. The butter should be barely softened. The dough can be refrigerated for 30 minutes or so to firm it up before baking the cookies. I’ll add some notes to the recipe itself regarding this. Thanks for sharing!
I looooove this idea! My family is full of carrot cake lovers, I’m sure these will be a hit!
I’m a carrot cake fiend, but I don’t have a recipe on my site yet — mostly because I keep asking others to make them for me on my birthday. These cookies would be a nice compromise!
i love sandwich cookies with creamy fillings!
These carrot cookies look absolutely delightful!! Pinning for later!
My boyfriend loves the Oatwhiches from Whole Foods…not only do these sound right up his alley, but I think he’d like these even more! They sound amazing and oh so delicious!
Yum!!! Love these!!
That looks perfectly baked cookies.
LOVE the addition of rolled oats in the cookie!!
I love carrot cake and these look awesome!
Genius idea! I love it. PINNED!
Thanks, Valentina!
Can these be made without the walnuts? To make sure they are the right consistency should I add more flour or oats? My nephew has a nut allergy but want to make these for Easter
Hi, Jody. You can just leave the walnuts out. I have made them with and without nuts, and no other changes were necessary. I’ve also had luck swapping the nuts for raisins. Enjoy!
Can I leave out the coconut flakes? Or sub it with more oats?
Hi, Stephanie. You can just leave it out. Enjoy!
Cookies taste great! Very sticky tho. How do you get them to come off the parchment paper with out breaking the cookie?
Hi, Nichol. I haven’t had trouble with them sticking. Make sure they are completely cool and try peeling the parchment off the bottom of the cookie rather than lifting the cookie off the parchment. Thanks for stopping by! Enjoy!
I made these and they taste soooo good. But I need help. Mine tasted like mini cakes, the structure wasn’t cookie like. I didn’t have a 2 tsp scoop, so I used 2 teaspoons but they came out too big. I gave it 10 mins in the oven. I wanna perfect these. Any advice on how to make them a little harder. I also didn’t add coconut and walnuts.
Hi, Shauna. The coconut and walnuts shouldn’t have affected the structure. Here are a few suggestions…
– If the cookies were too big they probably spread too much. Usually that happens if the butter is too warm. It should only be slightly softened, definitely not too soft, you can always chill the dough in the fridge for 30 minutes if the butter is too soft (see my recipe notes for more on this).
– Feel free to increase the bake time if they’re too soft. Maybe my oven bakes warmer/faster than yours?
– Make sure that the flour is measured properly. I typically fluff the flour with the measuring cup, then scoop it until it’s heaping, and level it off with the back of a knife.
– Double check the freshness of your baking powder and baking soda – if they’re old they might not have done their job properly.
– Did you remember to add the oats (I know this recipe has a lot of ingredients)? The oats help with structure too, and they make these similar to an oatmeal cookie.
I hope these tips helped. Thanks for stopping by, and please let me know if you need anything else. Happy baking!
I did it all and they were still not right. All fresh ingredients
Hi, Debbie. I’m going to retest this recipe today. Question for you: Did you line your pans with parchment paper or silicone liners?
My family and friends are obsessed with these cookies! What an amazing recipe!!
Yay! I’m so glad that you like them. Thanks for stopping by!
Please, could you tell me how many grams is 1/2 cup of butter? Thank you!
I believe it is 115 grams.
the cookie batter ended up spreading while baking, making an entire sheet cookie! the batter tasted great but the recipe needs tweaking as to not spread like an entire cookie sheet. Did you test this recipe before posting??? Only asking because you didn’t provide step by step directions and the other postings that have tried your recipe…have all failed and do not look like what is posted.
I’m sorry to hear that your cookies spread. I have 7 step by step instructions listed in the recipe, as well as tips to keep the cookies from spreading in the notes section. I have copied and pasted that text below. The cookies will absolutely spread if the butter is too soft. I specifically state that the butter should be slightly softened.
Of course I tested this recipe before posting. I have made these cookies multiple times and I have a video showing the process. Regardless, I’m sorry that they didn’t turn out for you. I know that it’s frustrating to make something and have it not turn out as planned.
Notes from the recipe: “If your ingredients are too warm (butter specifically) these cookies might come out flatter than they should. The butter should be softened just slightly. If your butter is too soft, or the cookies spread more than you would like, you can refrigerate the dough for 30 minutes. I do not recommend chilling for longer that that or the cookies won’t spread enough and they’ll be quite thick.”
Hello!!!
Yummy cookies!!Can you please tell me how to store them to keep them fresh sand how long do they last???
Thank you in advance!!! 🙂
Hi, Christina. You’ll want to store these in fridge. They will keep for a couple days. If you are not serving them the day you make them you might want to wait to add the frosting. Enjoy!
You listed two options for the coconut- sweet vs unsweetened. Which one? (I don’t bake often so I need specific instructions.) Could I sub raisins for the coconut instead? My husband loves carrot cake mix, but it’ has been difficult finding a recipe with raisins. Thanks and Merry Christmas.
Hi, Tasha. Yes, you can sub raisins for the coconut. I would recommend 1/3 cup raisins. If you do decide to use coconut, I prefer sweetened, but I give the option of unsweetened just in case that’s all someone has. Note: Make sure that your butter is softened just slightly. Soft enough to mix smoothly, but not so soft that it’s losing its shape. Enjoy!
These are delicious. I made the frosting thicker. I will try doubling the recipe next time. Thanks.
These look so delicious! They are on my list of goodies to bake!!!! I am wondering if you can tell me which bundt cake pan to buy. I need a new one. One that is guaranteed NOT to stick!!!!! I haven’t had any luck in the past with the ones I have bought!!! Thank you!!
Thanks, Lisa! I hope you enjoy the cookies. Ass for bundt pans, I have linked to one very similar to the one I have. To be honest, sometimes my cakes come out of it easily, and sometimes they stick a little bit. The key is to liberally grease the pan right before you add the batter – I use a spray, I think it provides better coverage. Also, even if a pan says “non-stick”, I grease it anyways. Best of luck! Happy baking.
https://www.amazon.com/dp/B003JHTCKU/ref=psdc_3736951_t2_B0000DIX5W
-Allison
Made these today on a snow day. So delicious! Thanks for the recipe!
You’re welcome. I’m so glad that you enjoyed them. Thanks for stopping by. Stay warm!
Thanks For your valuable videos.
I don’t know if you’ve noticed but there is no mention of where to add the carrots, oats and coconut in the written recipe? I figured it out from a picture of the bowl with those ingredients added. I don’t watch the videos necessarily, where I’m sure the steps are well representedI do the old-fashioned hand-written copy, I therefore find it important that everything is included in the recipe.
Hi, Belinda. Those ingredients are listed in step 3 in the written recipe. Copied and pasted from the recipe: In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add the flour mixture to the butter mixture and beat on low until just combined. Add the oats, coconut, carrots and walnuts and mix until just combined.
Can I make these sugar free (also preferably with lower fat) for a diabetic?
Hi, Mia. I would not recommend those change. Swapping out the sugar in the cookies and the frosting would greatly change this recipe. I do have a “healthy” carrot cake recipe that is lower in fat and contains no refined sugar. The link is below. https://celebratingsweets.com/healthier-carrot-cake-naturally-sweetened-whole-grain/