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.
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These cookies are
- Soft and chewy: A combination of oats, coconut, and brown sugar help make these cookies soft and chewy.
- Perfectly sweet: Brown sugar, granulated sugar, sweetened coconut, and powdered sugar make these cookies deliciously sweet.
- Filled with cream cheese frosting: This delicious treat is two cookies plus a generous portion of sweet and tangy cream cheese frosting.
- Easier than traditional carrot cake: These cookies have a rustic-homemade element that keeps them from being fussy (no fancy layer cake frosting techniques needed). They’re a delicious grab and go treat; no forks or plates needed!
Recipe overview
Cookies
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 60 minutes. Scoop and place dough balls on parchment-lined baking sheets. Bake for 9-11 minutes.
Frosting
Once the cookies have cooled, proceed with the frosting:
Beat butter and cream cheese. Add powdered sugar and vanilla.
Assembly
Spread frosting on the underside of half of the cookies and top with another cookie.
Recipe tips
- 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.
- Use my tips below for getting perfectly round cookies.
- Love carrot cake? Try our Carrot Cake Bars, too!
Baking with carrots
Type of carrots: 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.
Grating carrots: 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.
Remove excess moisture: I recommend briefly squeezing the excess moisture out of the carrots using a clean towel or paper towels.
Measuring: Fluff the shredded and drained carrots with a fork and scoop them into the measuring cup loosely. Do not pack them in.
How to get perfectly round cookies
Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. 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.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
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Recipe
Carrot Cake Cookies
Ingredients
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*
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup old fashioned rolled oats, not quick oats
- ¼ cup sweetened shredded coconut
- scant ⅔ cup finely grated carrots, not packed, see note
- 3 tablespoons 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
Instructions
Cookies:
- 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 both sugars for one minute 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 45-60 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 (they will be very delicate). If necessary, rotate your cookie sheets halfway through the baking time to ensure even baking. Follow notes below for shaping the cookies as soon as they come out of the oven.
- Cool the cookies completely on the baking sheets placed on wire racks. 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, proceed with the frosting.
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.
- Spread frosting on the underside of half of the cookies and top with another cookie. Transfer to the refrigerator to firm up.
Video
Notes
*Flour:
Fluff the flour with your measuring cup or whisk it to lighten it up. Lightly scoop a heaping portion and level it off with the back of a knife.Carrots:
Type of carrots: 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. Grating carrots: 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. Remove excess moisture: I recommend briefly squeezing the excess moisture out of the grated carrots using a clean towel or paper towels. Don’t squeeze them completely dry, just a few squeezes to remove the excess liquid. Measuring: Fluff the shredded and drained carrots with a fork and scoop them into the measuring cup loosely. Do not pack them in.How to get perfectly round cookies:
Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. 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.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
Serving and storage:
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 adapted from Cooking ChannelNutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
everybodylovespretty
Looks fantastic! Yum.
Celebrating Sweets
Thanks! They are possibly my favorite cookies ever! 🙂
Kara krohn
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
Kara krohn
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
Celebrating Sweets
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. https://celebratingsweets.com/carrot-cake-sandwich-cookies/
Karly
So delicious! Thanks for linking up with What’s Cookin’ Wednesday!
Kara krohn
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!
Celebrating Sweets
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!
Raia Todd
I looooove this idea! My family is full of carrot cake lovers, I’m sure these will be a hit!
Lisa | Garlic & Zest
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!
Anjali
i love sandwich cookies with creamy fillings!
Renee Gardner
These carrot cookies look absolutely delightful!! Pinning for later!
Sarah
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!
Felesha
Yum!!! Love these!!
Megan @ MegUnprocessed
That looks perfectly baked cookies.
Jennifer @ Show Me the Yummy
LOVE the addition of rolled oats in the cookie!!