Get a head start on your spring baking with this fun and delicious twist on carrot cake – Carrot Cake Cookies! Soft and chewy cookies filled with grated carrots, oats, and cinnamon sandwiched with sweet and tangy cream cheese frosting.
This is a fabulous recipe for Easter, Mother’s Day or any Spring occasion. These Carrot Cake Cookies are always met with rave reviews. Prefer a more traditional carrot cake? We have that, too: Carrot Cake with Brown Butter Frosting.
These cookies are
- Soft and chewy
- Perfectly sweet
- Loaded with oats, carrots, and coconut
- Filled with cream cheese frosting
- Easier to serve than carrot cake (no plates or forks)
Beat butter, brown sugar, and granulated sugar.
Add egg and vanilla extract.
Add flour, baking powder, baking soda, cinnamon, and salt.
Add oats, carrots, and shredded coconut.
Chill the dough for 30 minutes. Scoop and place on parchment-lined baking sheets. Bake for 9-11 minutes.
Once the cookies have cooled, proceed with the frosting:
Beat butter and cream cheese. Add powdered sugar and vanilla.
Spread frosting on the underside of half of the cookies and top with another cookie.
- Butter should be softened just slightly, but still cool to the touch.
- Do not use carrots packed in water.
- Use a cookie scoop so that all of the cookies are the same size (I use a 2 tsp scoop).
- Make the cookies a little bit on the smaller side (2 tsp works great) since each sandwich includes two cookies and frosting.
- Bake the cookies on parchment lined baking sheets.
- Pull the cookies from the oven when the center is still slightly underdone. Allow the cookies to cool on the baking sheet. This will ensure a chewy cookie.
It’s important that you grate full size carrots for this recipe. Do not use baby carrots or carrots that are packed in water. They will add too much moisture to the dough.
Grate the carrots using the small holes on a box grater. This ensures that the carrot pieces are fine and they will soften during the short bake time.
When measuring the grated carrots, gently scoop them into the measuring cup. Do not pack them in.
Carrot Cake Cookies
- ½ cup unsalted butter, softened slightly but still cool
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup plus 3 tablespoons all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup old fashioned rolled oats, not quick oats
- ½ cup shredded coconut, sweetened or unsweetened
- ⅔ cup finely grated carrots, NOT packed, see note
- ¼ cup finely chopped walnuts, optional
Cream cheese frosting:
- 4 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar, plus more, if needed
- ¼ teaspoon pure vanilla extract
- 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 1minute 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 (if using) and mix until just combined.
- Place the dough in the refrigerator for 30 minutes. Meanwhile, preheat oven to 350°F.
- Scoop the dough 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 cookie dough mounds are similar in size so that cookies will bake up the same size.
- Bake for 9-11 minutes, until golden brown and still slightly underdone in the center. If necessary, rotate your cookie sheets halfway through the baking time to ensure even baking. Optional (for perfectly round cookies): immediately after the cookies come out the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie and gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.
- Cool the cookies completely on the baking sheets. Repeat with remaining dough, chilling the dough between batches and allowing the baking sheets to cool completely before adding the next batch of dough.
- Once the cookies have cooled to room temperature, place the baked cookies in the refrigerator for 20 minutes. This will help them firm up and make them easier to handle when adding the frosting.
- Beat cream cheese and butter until well combined. Add powdered sugar and vanilla extract. Beat until smooth and creamy, scraping the sides and bottom of the bowl as needed. If the frosting appears too thin, add a little more powdered sugar or place it in the refrigerator for about 30 minutes to firm up.
- Spread frosting on the underside of half of the cookies and top with another cookie.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.