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Stack of carrot cake cookies on a white plate.

Carrot Cake Cookies

Soft and chewy cookies filled with grated carrots, oats, and cinnamon sandwiched with sweet and tangy cream cheese frosting.
Course Desserts
Cuisine Dessert
Prep Time 30 minutes
Cook Time 10 minutes
Chill time 30 minutes
Total Time 1 hour 10 minutes
Servings 15 sandwiches
Calories 250kcal



  • 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



  • 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.


  • 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.




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.


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.
Carrot cake cookie with a blue cookie cutter around it.
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 Channel


Calories: 250kcal | Carbohydrates: 25g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 45mg | Sodium: 120mg | Potassium: 104mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1470IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 0.8mg