Carrot Cake Cookies

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My husband and I are huge carrot cake fans, well, my oldest is as well. So, Carrot Cake Cookies are a near second place in that department. We love these little things! They also freeze really well, so I only bake a decent portion for us, and the rest gets portioned and frozen for later. This really helps me not over eat.

Now, this recipe uses quick oats, which I never have on hand. If you are in the same boat, no biggie, just throw them in the food processor for a few pulses.

pouring regular oats into food processor

Just be mindful you are not pulsing them into a fine flour though, in my food processor getting them to quick oat size was really quick.

pulsing oats in food processor preparing to make carrot cake cookies

I clear our the oats and use the same processor for my carrots. Now, you can grate your carrots if you prefer, but I was in a bit of a hurry, so I threw in for about 10 seconds. I just love my food processor! It’s Cuisinart, not an ad, and I have had it for a really long time!

pulsing carrots in food processor

Now, start the cookie. This is a standard cookie recipe, where you cream the butter and sugar. I used to a unsalted butter only person. Now, I just use whatever I have on hand and adjust accordingly. Which is generally dropping the salt content down just a touch.

adding butter to metal bowl

Brown sugar is a must in this recipe. I generally prefer dark brown sugar, but didn’t have it on hand.

adding light brown sugar to metal bowl

I made these with my hand mixer, but you can also use you literal hand to mix with a wooden spoon. It is a great workout! Or you can even use your stand mixer.

mixing carrot cake cookies with a hand mixer

Next up is the egg, just look at that shot!

cracking eggs into a metal bowl

Now, I made this a one bowl mix. To do this you add your flour and oats on top of the creamed butter mix. Add your leavener and salt on top of the flours and oats. Then carefully mix the leavener and salt into the flour mix, staying only on top to do this.

adding baking soda to carrot cake cookies

Cinnamon of course is essential in these cookies. Mix it in with the flours as well.

adding cinnamon to carrot cake cookies

Scoop onto baking sheet. I love my oxo small cookie scoop for this. I think it makes the best sized cookies!

scooping carrot cake cookies on to parchment lined baking sheet with cookie scoop

Bake until it is VERY lightly golden brown around the edges. Well, if you like slightly crispy edges and soft centers like I do. If you like a crispy cookie, bake longer. Crispy cookies are like blaspheme in our house though, so I always bake them soft.

removing baked carrot cake cookies from parchment lined baking sheet

What would carrot cake cookies be without a cream cheese icing? Boring, that’s what!

adding cream cheese to small white bowl

Powdered sugar is generally the best option for a good cream cheese icing!

pouring powdered sugar into small white bowl for cream cheese icing

I mix mine on high to get the icing smooth and light and fluffy as cream cheese icing will be.

mixing with a hand mixer in small white bowl

I loaded my icing with cinnamon and nutmeg too, because I think they pair so well with carrot cake!

spreading spice cream cheese icing on baked carrot bake cookies on cooling rack

The cookies were so delicious and tender!

carrot cake cookies with a bite taken our of the cookie

Can’t you just imagine eating one of these right now? Yeah, me too!

carrot cake cookie on a cooling rack with spiced cream cheese icing on top

These photos are making me hungry for them all over again!

carrot cake cookies with cream cheese icing on cooling rack with cinnamon spilled on surface

I also love you can freeze the batter on these. I am horrible at self disciple, so I makes sure and only bake a few for us, then the rest get frozen.

carrot cake cookies with cream cheese icing on cooling rack with cinnamon spilled on surface. metal offset spatula with cream cheese icing on it on surface

It’s the best of both worlds! I get to enjoy a sweet treat, but also manage my consumption (or over consumption)!

carrot cake cookies with cream cheese icing on cooling rack with bite taken out of cookie
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5 from 2 votes

Carrot Cake Cookies

These tasty little cookies are a great bite size version of the classic carrot cake.
Course Dessert
Cuisine American
Keyword carrot cake, carrot cake cookies, whole grain baked goods, whole grain cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 36 servings
Author Amy- A Red Spatula


  • 1 cup butter, softened
  • 3/4 cup brown sugar
  • 2 tablespoons granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups whole wheat pastry flour I love to use the whole wheat pastry flour in cookies, as it is lower in protein and makes a more tender cookie. If all you have is a hard winter wheat, use it!
  • 3/4 cup all purpose flour
  • 2 cups quick oats
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/4 cup shredded carrots

Cream Cheese Icing

  • 4 ounces cream cheese, softened
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • milk to achieve consistency desired. I used about 2 tablespoons for mine.


  • Preheat oven to 350 degrees.
    Line 2 baking sheets with parchment and set aside.
    Combine butter and sugars in medium sized bowl. Mix on high until light and fluffy. Add in eggs and villa. Mix again on medium only to combine,
    Now, to make this a one bowl recipe, add flours on top of the creamed butter mixture. Add the baking soda, salt and spices on top of the flour. Carefully mix with the flour, but only on top.I just use a spoon to mix. Once mixed with the flour, add oats on top too. Now, mix all ingredients together with mixer. Mix just to combine. Last is carrots. Again, mix to combine.
    Scoop cookies on to baking sheet. I did 3 cookies by 4 cookies, so 12 total per sheet.
    Bake for 7-10 minutes.
    While it is baking, start making your icing. Add cream cheese, powdered sugar and spices to bowl. Mix on high. Add milk as needed for consistency you are looking for. Set aside.
    Allow to cool for a few minutes on the pan before carefully transferring to a cooling rack.
    Once they have cooled pretty well, spread with icing. You can also do this when the cookies are warm, the icing is so good when it's warm with a warm cookie!
    Now, sit back and enjoy. You deserve it!

About The Author



  1. Michele | 20th Apr 20

    5 stars
    Amazing recipe!
    I used what I had on hand, King Arthur’s Whole Wheat Flour, and added 1c toasted pecans.
    They are soooo good, thank you for sharing such a great recipe!

    • admin | 20th Apr 20

      Thank you so much for the review Michele!!

  2. Kianni | 25th Apr 20

    5 stars
    These cookies were amazing! So yummy!

    • admin | 27th Apr 20

      Thank you do much Kianni!! We love them too!

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