Name: Carrot Cake Cookies with Cream Cheese Frosting
Prep time: 20 min
Cook time: 12 min
Total time: 2 min
Ingredients: 1 stick Unsalted Butter, softened (at room temperature); 1/2 cup Light Brown Sugar, packed; 1/2 cup Granulated Sugar; 1 teaspoon Vanilla Extract; 1 large Egg; 1 cup All-Purpose Flour; 1/2 teaspoon Baking Soda; 1/2 teaspoon Baking Powder; 1 teaspoon Cinnamon; 1/4 teaspoon Nutmeg; 1/4 teaspoon Ground Ginger; 1/2 teaspoon Salt; 1/2 cup Rolled Oats, old-fashioned; 1/2 cup Sweetened Shredded Coconut; 1/2 cup Golden Raisins (soaked in warm water for 10 minutes, then drained); 3/4 cup Grated Carrots (finely grated, packed); 1/2 cup Chopped Walnuts (toasted for extra flavor, optional); 2 ounces Cream Cheese (softened, for frosting); 2 tablespoons Butter (softened, for frosting); 1 to 1.5 cups Powdered Sugar (sifted, for frosting); 1/2 teaspoon Vanilla (for frosting)

Jump to Recipe

Creamy, spiced, and irresistibly soft — these Carrot Cake Cookies with Cream Cheese Frosting are everything you want in a sweet treat and more. Imagine the warm cinnamon and nutmeg aroma of carrot cake baked into a tender cookie, topped with luscious, tangy cream cheese frosting that melts on your tongue. Fun fact: these cookies were inspired by kitchen experiments where bakers wanted cake flavor with cookie convenience — and the result is pure comfort in every bite.

This recipe is special because it’s simple to make, quick to prepare for busy afternoons, and universally loved by kids and grown-ups alike. If you enjoy similar hybrid desserts, you might also like the twist on our other favorites like this carrot cake cookies with cream cheese frosting for a slightly different take. Get ready to bake something that looks impressive but is delightfully easy to pull off — your family will thank you.

What is Carrot Cake Cookies with Cream Cheese Frosting?

What exactly are carrot cake cookies with cream cheese frosting? Think of them as a cheeky mash-up: all the cozy spices, shredded carrots, nuts, and golden raisins you expect in classic carrot cake but condensed into a chewy, cookie-sized package. How did they get their name — did a carrot and a cookie fall in love? Maybe! Is it true that “the way to a man’s heart is through his stomach.”? Absolutely — and a cookie with cream cheese frosting doesn’t hurt either. These cookies are perfect for when you want cake-like flavor with cookie convenience, so roll up your sleeves and give them a try.

Why You’ll Love This

You’ll fall for these cookies for three big reasons. First, the main highlight: the cream cheese frosting that’s tangy, silky, and pairs perfectly with spiced, moist cookie centers. Second, making them at home saves money — store-bought specialty cookies and frosted treats can be pricey, but this recipe uses pantry staples and a little fresh carrot for a big return on a small budget. Third, the blend of flavors and textures — chewy oats, sweet coconut, soft golden raisins, and crunchy walnuts — makes every bite interesting and satisfying.

Compared to a classic carrot cake on the blog, these cookies are faster to serve and easier to transport to potlucks. If you love the bakery-style flavor of a slice but need something you can pick up and eat, these are for you. Ready to bake? Let’s get into it.

How to Make

Quick Overview

This recipe is easy and satisfying: a simple creamed cookie dough studded with carrots, raisins, oats, and coconut, chilled for structure, baked until tender at the edges, then finished with a light cream cheese frosting. It delivers soft centers, a gentle crisp at the edges, and a rich, tangy topping — prep time is short, and the chill and bake steps give lovely texture. Total time: about 20 minutes active prep, 2 hours chilling, plus 10–12 minutes baking per tray.

Ingredients

1 stick unsalted butter, softened to room temperature
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup rolled oats (old-fashioned)
1/2 cup sweetened shredded coconut
1/2 cup golden raisins (soaked in warm water for 10 minutes, then drained)
3/4 cup grated carrots (finely grated, packed)
1/2 cup chopped walnuts (toasted for extra flavor, optional)
2 ounces cream cheese, softened (for frosting)
2 tablespoons butter, softened (for frosting)
1 to 1.5 cups powdered sugar, sifted (for frosting)
1/2 teaspoon vanilla (for frosting)

Directions

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together the softened butter, light brown sugar, and granulated sugar for 2–3 minutes until lightened in color and fluffy.
Add the egg and 1 teaspoon vanilla extract and mix until fully combined. Scrape down the sides of the bowl to ensure even mixing.
In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger, and 1/2 teaspoon salt until fully incorporated.
Add the flour mixture to the butter mixture and beat on low speed until just combined; avoid overmixing to keep cookies tender.
With the mixer on low, add 1/2 cup rolled oats, 1/2 cup shredded coconut, 1/2 cup drained golden raisins, 3/4 cup grated carrots, and 1/2 cup chopped walnuts. Mix until evenly distributed.
Cover the dough and place it in the refrigerator to chill for at least 2 hours; chilling helps the cookies hold shape and concentrates flavors.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Scoop the chilled dough into evenly sized mounds (about 1.5 tablespoons each) and place a couple inches apart on the lined cookie sheets.
Bake for 10–12 minutes, until the edges are set and the centers are still soft; they will firm up as they cool.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
For the frosting: in a stand mixer or large bowl, cream together 2 ounces softened cream cheese and 2 tablespoons softened butter until smooth.
Slowly add 1 to 1.5 cups sifted powdered sugar and 1/2 teaspoon vanilla, mixing until the frosting is light and fluffy. Adjust powdered sugar for desired sweetness and thickness.
Once cookies are completely cool, spread or pipe the cream cheese frosting on top and serve.

Carrot Cake Cookies with Cream Cheese Frosting

What to Serve With

These cookies pair beautifully with a range of drinks and small plates. Try a hot cup of chai or coffee to echo the warm spices, or a tall glass of milk for a classic combination. For a brunch or dessert platter, serve with fresh fruit like sliced oranges or berries, a light yogurt parfait for contrast, or a small scoop of vanilla ice cream for extra indulgence. If you want a savory counterpoint, rosemary popcorn or a crisp green salad with a citrus vinaigrette works surprisingly well.

Top Tips for Perfecting

Ingredient substitutions: swap walnuts for pecans or almonds if preferred. Use gluten-free 1:1 flour for a gluten-free version, but keep oats certified gluten-free.
Texture control: chilling the dough is essential — don’t skip the 2-hour chill or the cookies may spread too much.
Flavor boosts: toast the shredded coconut and walnuts lightly in a pan for 3–4 minutes to bring out deeper flavors. A pinch more cinnamon or a dash of orange zest in the frosting adds brightness.
Frosting consistency: if frosting is too soft, chill it 10 minutes before frosting; if too thick, stir in a teaspoon of milk.
Common mistakes: avoid overmixing the dough after adding flour; overworked dough produces tough cookies. Also frost only after cookies are fully cool to prevent melting.

For more ideas on flavor swaps and dessert mash-ups, check out this banana cake inspiration from the blog at banana bread cake with cream cheese frosting.

Storing and Reheating Tips

Refrigeration: Store frosted cookies in an airtight container in the refrigerator for up to 4–5 days. Place parchment between layers to prevent sticking. The cream cheese frosting requires refrigeration.

Freezing: Unfrosted cookies freeze best. Arrange baked, cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature and frost when ready to serve. You can also freeze frosted cookies for up to one month; thaw in the fridge to avoid condensation.

Best reheating: For a freshly-baked feel, warm unfrosted cookies in a 300°F oven for 5 minutes, then cool slightly and add frosting. Avoid microwaving frosted cookies as it can make the frosting runny.

FAQs

Can I make the cookie dough ahead of time?
Yes. You can prepare the dough and refrigerate it for up to 48 hours before baking, or freeze scooped dough balls on a tray until solid and then store them in a freezer bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time.

Can I omit the raisins or coconut?
Absolutely. Omit what you don’t like or substitute with chocolate chips, dried cranberries, or chopped dates. Just keep the total mix-ins roughly the same to maintain texture.

How can I make these nut-free?
Leave out the walnuts and replace with extra oats or seeds like pumpkin seeds. Be sure to use a nut-free chocolate chip if adding chips.

Why did my cookies turn out flat?
Flat cookies are usually from warm dough or overcreaming the butter. Make sure the dough is well chilled for the recommended time and measure flour accurately.

Is there a dairy-free frosting option?
Yes. Use vegan cream cheese and vegan butter to make a dairy-free frosting, and substitute powdered sugar that is vegan-friendly.

Conclusion

These Carrot Cake Cookies with Cream Cheese Frosting are a winner because they combine cake-like warmth and cookie convenience into an easy, family-friendly treat that’s full of texture and flavor. They’re simple to prepare, budget-friendly, and perfect for sharing at gatherings or packing in lunchboxes. If you want a tested recipe for inspiration or to compare techniques, see this trusted version at Carrot Cake Cookies with Cream Cheese Frosting – Cooking Classy. Give these a try, and don’t forget to share them with friends and family — they disappear fast!