Go Back
Stack of carrot cake cookies on a white plate.
Print

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

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
  • 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

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.
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. 
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.
Recipe adapted from Cooking Channel

Nutrition

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