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Five frosted carrot cake cookies are on a wooden platter with parchment paper. There are more cookies on a white plate in the background. Carrot slices and a striped cloth are nearby, and a milk bottle is partly visible.

Carrot Cake Cookies

Vicky Hadley~Little Chef Within
These Carrot Cake Cookies are soft, chewy, and packed with all the wonderful flavors of traditional carrot cake, but in a handheld, frosted cookie form! Perfect for Easter time.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 195 kcal

Equipment

Ingredients
  

Cookies:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups finely grated fresh carrots about 3 medium carrots
  • 1/2 cup golden raisins
  • 1/2 cup old-fashioned rolled oats

Cream Cheese Frosting:

  • 8 ounces cream cheese softened
  • 1/4 cup salted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, baking soda, and salt. 2 1/4 cups all-purpose flour, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg,1 teaspoon baking soda, 1/2 teaspoon salt.
  • In a large bowl, using an electric mixer, cream together butter, brown sugar, and white sugar, until light and fluffy, about 2-3 minutes. 3/4 cup unsalted butter, 3/4 cup light brown sugar, 1/4 cup granulated white sugar.
  • Beat in eggs one at a time, then add vanilla extract. Mix until well combined. 2 large eggs,1 teaspoon vanilla extract.
  • Stir in grated carrots until evenly distributed. 1 1/2 cups finely grated fresh carrots.
  • Gradually stir dry ingredients into wet ingredients until just combined.
  • Fold in raisins, and oats. 1/2 cup golden raisins,1/2 cup old-fashioned rolled oats.
  • Drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies 2 inches apart.
  • Bake for 12-14 minutes, or until edges are lightly golden and centers are set.
  • Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  • For frosting, beat cream cheese and butter until smooth. Gradually beat in powdered sugar, vanilla, and salt until creamy. 8 ounces cream cheese,1/4 cup salted butter,2 cups powdered sugar,1 teaspoon vanilla extract.
  • Once cookies are completely cool, spread each with cream cheese frosting.

Notes

Pro Tip:

For the best results, use a box grater to finely shred the carrots and remove moisture to prevent soggy cookies.

Nutrition

Calories: 195kcalCarbohydrates: 32gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 30mgSodium: 142mgPotassium: 67mgFiber: 1gSugar: 11gVitamin A: 364IUVitamin C: 0.1mgCalcium: 23mgIron: 1mg
Keyword carrots, chocolate chip cookies, cream cheese, desserts, snack
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