If you love classic carrot cake, you’re going to adore these carrot cake cookies. They bring all the warm spices, sweet carrots, and creamy frosting of a traditional carrot cake recipe into a soft, chewy cookie that’s easy to bake at home.
In our house, cookies like this disappear quickly. These carrot cake cookies have everything people love about carrot cake and carrot bread, but in a simple cookie form. The cookie dough is packed with finely grated carrots, warm spices like ground cinnamon and nutmeg, and just enough rolled oats for texture.
Each cookie is topped with a smooth cream cheese frosting, making them perfect for holiday baking, everyday sweet snacks, or even an Easter egg hunt treat.
They’re soft, slightly chewy, and loaded with flavor. And if you prefer a plant based option, there are easy swaps to make vegan carrot cake cookies without sacrificing taste.
Vegetarian Zen is reader-supported. When you buy through links on our site, we may earn a monetary commission. Additionally, the information presented is for educational purposes only. Always consult with your doctor. Learn More.
What Makes This Carrot Cake Cookies Recipe Special
These carrot cake cookies capture the flavor of a traditional carrot cake but with a texture that’s soft and slightly chewy instead of cakey. The finely grated carrots blend into the cookie batter so every bite has sweetness and moisture.
Old fashioned rolled oats add a subtle hearty texture, while warm spices like ground cinnamon, ground ginger, and ground nutmeg give the cookies that familiar bakery style carrot cake flavor.
Another standout feature is the cream cheese frosting. It’s simple but rich, made with cream cheese, powdered sugar, and vanilla extract. Spread it over completely cooled cookies or pipe it using a piping bag with an Ateco 846 tip for a bakery style finish.
The recipe is also flexible. You can add chopped pecans or toasted walnuts, use whole wheat flour or oat flour, or even make a vegan cream cheese frosting with dairy free cream cheese.
Shopping List
Cookies
all purpose flour
baking soda
baking powder
ground cinnamon
ground ginger
ground nutmeg
kosher salt
unsalted butter
granulated sugar
brown sugar
egg,
vanilla extract
grated carrots
old fashioned rolled oats
chopped pecans or toasted walnuts (optional)
Cream Cheese Frosting
cream cheese
unsalted butter
powdered sugar
vanilla extract
heavy cream
How to Make Carrot Cake Cookies
Preheat the oven
Preheat oven to 350°F. Line a baking sheet with parchment paper and position oven racks in the center of the oven.
Mix the dry ingredients
In a medium bowl whisk together all purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and kosher salt.
Cream the butter and sugars
Using an handheld electric mixer or stand mixer, beat the unsalted butter, granulated sugar, and brown sugar together until light and fluffy.
Add egg and vanilla
Add the egg and vanilla extract to the mixture and beat again until smooth and well combined.
Add carrots and oats
Stir in the finely grated carrots and old fashioned rolled oats until evenly distributed through the cookie dough.
Combine wet and dry ingredients
Gradually add the dry ingredients to the bowl and mix until a thick cookie dough forms.
Scoop the cookies
Use a cookie scoop to portion the dough onto the prepared cookie sheet, leaving 2 inches between each cookie.
Bake the cookies
Bake for 11 to 13 minutes until the edges are lightly golden and the centers are set.
Cool the cookies
Transfer cookies to a cooling rack and allow them to cool completely before adding frosting.
Make the cream cheese frosting
Using an electric mixer, beat cream cheese and butter until smooth. Add powdered sugar, vanilla extract, and heavy cream and mix until light and fluffy.
Frost the cookies
Spread or pipe the frosting onto the cooled cookies. A piping bag fitted with an Ateco 846 tip gives a nice bakery style swirl.
Why This Carrot Cake Cookies Recipe Works
The balance of ingredients keeps these carrot cake cookies soft and flavorful without becoming dense. Finely grated carrots release moisture as the cookies bake, helping create that tender texture people expect from carrot cake.
Using both baking soda and baking powder helps the cookies rise slightly while still staying chewy. Old fashioned oats add body without overpowering the cookie dough, and warm spices build layers of flavor.
The cream cheese frosting ties everything together. Its tangy sweetness contrasts with the warm spices and natural sweetness of carrots, which is why carrot cake and cream cheese frosting have been paired by American bakers for generations.
Variations to Try
Go vegan Replace butter with coconut oil or vegan butter, use a flax egg instead of a regular egg, and frost with vegan cream cheese frosting.
Make them gluten free Swap all purpose flour with a gluten free flour blend or oat flour for gluten free carrot cake cookies.
Add
Try brown butter flavor Use brown butter in the cookie dough and top with brown butter cinnamon cream cheese frosting.
Make them healthier Replace part of the sugar with maple syrup or apple butter for a more naturally sweet cookie.
Tips to Keep It Fresh
Carrot cake cookies stay soft for several days if stored in an airtight container in the refrigerator. Because of the cream cheese frosting, refrigeration is recommended.
If you prefer to bake ahead, you can freeze the unfrosted cookies for up to two months. Just thaw them at room temperature and frost before serving.
You can also prepare the cookie dough ahead of time. Scoop the dough, freeze the portions, and bake straight from the freezer by adding an extra minute or two to the baking time.
Carrot Cake Cookies with Cream Cheese Frosting
Equipment
- Mixing Bowls
- electric mixer or stand mixer
- Baking sheet
- Parchment paper
- Cookie Scoop
- Cooling Rack
- piping bag (optional)
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups finely grated carrots
- 1 cup old fashioned rolled oats
- 1/2 cup chopped pecans or toasted walnuts optional
Cream Cheese Frosting
- 4 ounces cream cheese room temperature
- 2 tablespoons unsalted butter room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
Vegan Substitutions
- Use vegan butter or coconut oil instead of butter
- Use a flax egg instead of a regular egg
- Use vegan cream cheese for frosting
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl beat butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
- Add the egg and vanilla extract and mix until combined.
- Stir in finely grated carrots and rolled oats.
- Gradually mix the dry ingredients into the wet ingredients until a thick cookie dough forms.
- Scoop cookie dough using a cookie scoop and place 2 inches apart on a prepared cookie sheet.
- Bake for 11 to 13 minutes until edges are lightly golden.
- Transfer cookies to a cooling rack and allow them to cool completely.
- Beat cream cheese and butter together until smooth.
- Add powdered sugar, vanilla extract, and heavy cream and mix until fluffy.
- Spread or pipe frosting onto cooled cookies and serve.
These carrot cake cookies are a fun twist on the classic carrot cake recipe many of us grew up with. They’re perfect for holiday baking and sharing with friends. If you enjoy carrot cake cupcakes or carrot bread, this cookie version is a delicious addition to your baking list.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
Want to level up your desserts? Rouxbe’s Vegan Dessert course is one of our favorites. Check it out!
90-day online course based on Fran Costigan’s popular Vegan Baking Boot Camp.
FAQs
What makes carrot cake cookies soft?
Finely grated carrots add moisture to the dough, which helps keep carrot cake cookies soft and tender as they bake.
Can carrot cake cookies be made vegan?
Yes. Replace the butter with vegan butter or coconut oil, use a flax egg, and top with vegan cream cheese frosting.
Should carrot cake cookies be refrigerated?
If the cookies have cream cheese frosting, it’s best to store them in the refrigerator to keep the frosting fresh.
Can I use pre shredded carrots for carrot cake cookies?
Pre shredded carrots are usually too thick and dry. Finely grated carrots work better because they blend smoothly into the cookie dough.
Why add oats to carrot cake cookies?
Old fashioned oats add texture and structure while keeping the cookies soft and hearty.
