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
- Perfectly sweet
- Loaded with oats, carrots, and coconut
- Filled with cream cheese frosting
- Easier to serve than carrot cake (no plates or forks)
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 30 minutes. Scoop and place 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.
Grating 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.
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.
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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
- 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
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 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.
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.
Video
Notes
Nutrition
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!
BB
Everyone loved these cookies–I’m glad I made a double batch. They really do taste like carrot cake and they are soft and chewy. I can’t eat wheat so I substituted a mix of gluten-free flours for the wheat flour and they turned out great.
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Monica
Hello! I’m planning on trying this recipe, but just wanted to know if I could omit the coconut and oats, since I like my carrot cake fairly plain. Thank you! :))
Allison
You can omit the coconut, but I would recommend keeping the oats since they provide some structure.
Lori
What a hit! Next time I’m doubling it so I can get more than one ?
Allison
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Jessie
Do these have to be kept refrigerated after you make them?
Allison
Yes, I store them in the refrigerator to keep them from getting too soft.
Tanya N
I made these cookies tonight, super delicious ? I used quick oats because that’s all I had and it turned out fine. I forgot about the chill time so I just put the portioned cookie sheets in the fridge for 30 mins. They turned out great!! I doubled the batch and it was great!!
Allison
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Amanda
How long wild these last? Could I send them in a care package overseas???
Allison
I would not recommend it. They are best within 2 days of being baked and assembled.
Tanis Shipman
Just wondering if you can freeze these?
Allison
Yes. I would recommend freezing them without the frosting. Thaw the cookies then add the frosting within one day of when you’ll be eating them. Enjoy!
Romina Doyle
These cookies were delicious! After assembling them, can these cookies be frozen?
Allison
Yes. I would only freeze them for a month or so (if assembled). Thanks for stopping by! 🙂
Kelsea
This may be one of the most finicky recipes I’ve ever tried. The frosting is perfect but the cookies need to go back to the drawing board and removed so others don’t waste their time. They taste good, but they’re a puddle of mess, too thin, and have no structure under the icing. This means you basically are forced to over cook them in order to make a sandwich.
Allison
Hi, Kelsea. Sorry to hear that. This recipe has quite a few positive reviews, so it does work as written. Did you make any substitutions? Do you live in a humid environment?
Dee’sDaughter
The cookies taste good, but the whole concept didn’t work. Putting the dough in the fridge, firmed it up for about 2 minutes, but soon after it went in the oven, the dough spread quite flat.
Allison
Sorry to hear that. Did you add the extra 3 tablespoons of flour? Did you line your baking sheets with parchment paper?