Creamy, spiced, and impossibly soft—these Carrot Cake Cookies with Cream Cheese Frosting are a warm hug in cookie form. They bring everything you love about carrot cake—tender crumb, cozy spices, and tangy cream cheese—into a perfectly portable treat that’s ideal for lunchboxes, potlucks, or a quick coffee break. Fun fact: carrot cakes originally became popular because bakers discovered carrots were a cheap sweetener during wartime. I love how this recipe turns that history into a modern snack.
This recipe is special because it’s simple, fast, and family-friendly. If you’re short on time but crave something comforting, these cookies are done in about 30 minutes of hands-on prep and a little oven time. For another carrot-sweet take, check out this detailed version of Carrot Cake Cookies with Cream Cheese Frosting on the blog, which explores a slightly different texture and mix-ins. Grab your grater and let’s get baking!
What is Carrot Cake Cookies with Cream Cheese Frosting?
Why call it a cookie and not a cake? Who decided desserts needed labels anyway? These Carrot Cake Cookies with Cream Cheese Frosting are essentially mini carrot cakes disguised as cookies—soft, chewy, and crowned with a creamy frosting. Think of them as a friendly mashup: the comforting spices of carrot cake, the handy portion size of a cookie, and a luscious cream cheese finish. Is the saying true that “the way to a man’s heart is through his stomach.”? Maybe—these will certainly make a case for it. Give them a try and see whether they win hearts at your table.
Why You’ll Love This
First, flavor: these cookies are full of warm cinnamon, nutmeg, and ginger, with a sweet burst from grated carrots and a tangy cream cheese frosting that balances everything perfectly. Second, cost-savings: making these at home means using pantry staples rather than buying expensive bakery versions—plus you control the mix-ins. Third, the toppings and texture: rolled oats add chew, optional walnuts add crunch, and the frosting brings a bakery-quality finish without fuss. Compared to a heavier layered carrot cake, these cookies bake faster and are easier to share—if you liked our banana bread twist, check out this related banana loaf take on the blog for another cozy baking idea: Banana Bread Cake with Cream Cheese Frosting. Ready to bake? These are worth making for a weekend treat.
How to Make
Quick Overview
This recipe is straightforward and satisfying. The dough comes together quickly with a simple creaming method, folds in hearty carrots and oats for texture, and bakes into soft, golden-edged cookies. The cream cheese frosting is silky and spreads easily once the cookies cool. Total time: about 15 minutes prep, 12–15 minutes bake time per batch, plus cooling and frosting.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups grated carrots (about 2–3 medium carrots), finely grated
1 cup old-fashioned rolled oats
1 cup chopped walnuts (optional), roughly chopped
1/2 cup raisins (optional)
8 oz cream cheese, softened (for frosting)
1/4 cup unsalted butter, softened (for frosting)
2 cups powdered sugar (for frosting), sifted if lumpy
1 teaspoon vanilla extract (for frosting)
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the grated carrots, oats, and any optional add-ins like nuts or raisins.
- Use a cookie scoop or spoon to drop dough balls onto prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until fluffy.
- Once the cookies are cool, spread a generous amount of cream cheese frosting on each cookie.
What to Serve With
Light, bright drinks and simple sides pair best with these sweet, spiced cookies. Try:
- A hot cup of coffee or a lightly frothed latte to balance the sweetness.
- Chilled milk or a cinnamon-spiced chai for cozy contrast.
- A crisp green salad with apple slices and toasted pecans if serving as part of a brunch spread.
- Fresh fruit like orange segments or berries to cut through the richness of the frosting.
Top Tips for Perfecting
- Use room-temperature butter and eggs for easier creaming and a smoother dough.
- Don’t overmix after adding the flour—mix just until combined to keep cookies tender.
- Grate carrots finely so they distribute evenly and release moisture without large chunks.
- If you want a cakier cookie, add an extra tablespoon of milk; for chewier cookies, reduce the flour by one tablespoon.
- Swap walnuts for pecans or skip nuts and add shredded coconut for variation.
- Avoid frosting warm cookies; the frosting will melt and slide off.
Storing and Reheating Tips
Refrigeration: Store frosted cookies in an airtight container in the refrigerator for up to 4 days. If unfrosted, cookies keep at room temperature in an airtight container for 2–3 days.
Freezing: Freeze unfrosted cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature and frost after thawing. You can also freeze frosted cookies for up to 1 month; wrap individually to prevent smearing.
Reheating: For a freshly-baked feel, warm cookies in a 300°F oven for 5–7 minutes. If refrigerated, allow them to come to room temperature before serving for best texture.
FAQs
Can I make these cookies gluten-free?
Yes. Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour and ensure your baking powder is gluten-free. Texture may vary slightly.
Can I use brown butter instead of regular butter?
Absolutely—browning the butter adds a nutty depth of flavor. Cool slightly before creaming with the sugars.
How do I prevent the frosting from becoming too runny?
Make sure the cream cheese and butter are just softened (not melting). If frosting seems thin, add a little more powdered sugar a tablespoon at a time until the desired consistency.
Can I make the dough ahead of time?
Yes. Refrigerate the shaped dough balls on a tray for up to 24 hours before baking, or freeze dough balls for up to 1 month. Bake from chilled but add 1–2 minutes to baking time if frozen.
What if I don’t like raisins or nuts?
No problem—skip them. The oats and grated carrots give great texture on their own. You can also add chocolate chips for a sweeter twist.
Conclusion
These Carrot Cake Cookies with Cream Cheese Frosting are an easy, comforting treat that brings the best parts of carrot cake into a quick and shareable cookie. They’re forgiving for beginners, adaptable for busy bakers, and loved by kids and adults alike. If you’re looking for another version with similar flair, take inspiration from this Carrot Cake Cookies with Cream Cheese Frosting – Cooking Classy recipe, or explore a lighter take on the classic with this creative Carrot Cake Cookies recipe. Give these a try, share them with someone you love, and enjoy the smiles they bring.
Carrot Cake Cookies with Cream Cheese Frosting
Equipment
- Mixing Bowl
- Baking Sheet
- Oven
- Whisk
- Cookie Scoop
Ingredients
Ingredients for Cookies
- 1 cup Unsalted Butter, softened
- 1 cup Brown Sugar, packed
- 1/2 cup Granulated Sugar
- 2 large Eggs, room temperature
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Ginger
- 2 cups Grated Carrots (about 2–3 medium carrots), finely grated
- 1 cup Old-Fashioned Rolled Oats
- 1 cup Chopped Walnuts (optional), roughly chopped
- 1/2 cup Raisins (optional)
Ingredients for Frosting
- 8 oz Cream Cheese, softened for frosting
- 1/4 cup Unsalted Butter, softened for frosting
- 2 cups Powdered Sugar, sifted if lumpy for frosting
- 1 teaspoon Vanilla Extract for frosting
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the grated carrots, oats, and any optional add-ins like nuts or raisins.
- Use a cookie scoop or spoon to drop dough balls onto prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until fluffy.
- Once the cookies are cool, spread a generous amount of cream cheese frosting on each cookie.