Carrot Cake Cookies
Soft and chewy carrot cake cookies with warm spices, fresh carrots, oats, nuts, and a creamy frosting. Perfect for gatherings.
Print Pin Servings: 24 cookies
Calories: 165kcal
Cost: $8–10
Equipment
- 1 Large mixing bowls For wet & dry ingredients
- 1 Electric mixer Hand or stand mixer
- 1 Fine grater / food processor For fresh carrots
- 1 Measuring cups/spoons Standard baking set
- 1 Baking sheets Lined with parchment paper
- 1 Wire cooling racks For cooling cookies
- 1 Cookie scoop/spoon For portioning
Ingredients
Cookie Dough
- 1 cup Fresh carrots Finely grated
- 1 ½ cups All-purpose flour Sifted
- ½ cup Brown sugar Packed
- ½ cup Granulated sugar
- 2 Eggs Large
- ½ cup Vegetable oil Neutral
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- ¼ teaspoon Ground ginger
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Rolled oats Old-fashioned
- ½ cup Chopped walnuts Optional
- ½ cup Raisins Optional
Frosting
- 4 oz Cream cheese Softened
- ¼ cup Butter Softened
- 1 cup Powdered sugar Sifted
Instructions
- Preheat oven to 350°F, line baking sheets.
- Cream sugars & oil, beat in eggs and vanilla.
- Whisk flour, spices, baking soda, and salt.
- Add dry to wet mixture, fold in carrots, oats, walnuts, and raisins.
- Drop spoonfuls on baking sheets using cookie scoop or spoon.
- Bake 12–15 minutes, until edges are golden.
- Cool 5 minutes on pan, then transfer to wire rack.
- Beat cream cheese, butter, and powdered sugar until smooth. Spread frosting on cooled cookies.
Notes
Optional chilling of dough helps with shaping and prevents spreading, especially in warmer kitchens.
Nutrition
Serving: 45g | Calories: 165kcal | Carbohydrates: 22g | Protein: 2.5g | Fat: 8g | Saturated Fat: 2.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 110mg | Potassium: 95mg | Fiber: 1.5g | Sugar: 13g | Vitamin A: 1800IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.8mg