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Carrot Cake Cookies

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Carrot Cake Cookies: Chewy oatmeal cookies with carrots, raisins, and coconut. These taste just like carrot cake in cookie form!

carrot cake cookies drizzled with cream cheese frosting on a black wire rack.

These are quite possibly the best recipe made with vegetables, ever. 

With the addition of raisins, cinnamon and coconut, it is like carrot cake in cookie form.

They are simple to make too, ready in just 30 minutes total.  You don't even have to chill the dough.

Warning: You are going to be grabbing cookie after cookie every single time you walk by the table. And while you might think that's a bad thing...that just shows how delicious this recipe truly is. 


And let's not forget that one of the best parts of these cookies is what is setting on top....there's nothing like rich cream cheese frosting.

Get ready to fall in love with this recipe. We love making them every Easter (along with my famous Easter cheesecake), but I crave them all year long.

Why These Are A Must Try:

  1. Perfect texture: Brown sugar leads to moist and chewy cookies, with the perfect amount of bite from the oats.
  2. All your favorite flavors: You can't just add carrots to a cookie, and call them carrot cake cookies. This recipe includes all the traditional carrot cake flavors like cinnamon and raisins.
  3. Frosting: What's better than a cookie? A cookie with frosting! Using traditional cream cheese frosting takes these over the top.

a silver bowl containing oats carrots, raisins, and coconut.

Ingredient Notes and Shopping Tips

  • Carrots: Avoid pre-shredded carrots from the produce section of your grocery store. Shred them yourself use the section of your box grater with the smallest holes.  You can also use a food processor if you have one in your home.
  • Raisins: We love raisins in our cookies, but if you don't feel free to leave them out.
  • Coconut: The coconut is also optional, but encouraged! If using be sure to use unsweetened.
  • Pecans: Pecans are traditional on top of carrot cake, but walnuts would also be tasty.

How to Make Carrot Cake Cookies

carrot cake cookie dough on a baking sheet.

  1. Prep work: Preheat oven, line, and grease pan.
  2. Cream Butter: Cream butter and sugars. Add eggs and vanilla.
  3. Mix It Up: Add cinnamon, baking soda, salt, and flour.
  4. Fold in remaining ingredients. Bake until golden brown. 
  5. Combine all frosting ingredients and drizzle over cookies.

 

Tips and Tricks

  1. Do not over mix: Mix the dough just until you can no longer see flour specks. Overmixing will lead to a tough dense cookie.
  2. Use a cookie scoop: Use a cookie scoop for perfectly sized cookies every time.
  3. Do not over bake: Bake until the edges are golden brown and the centers are just beginning to set. The center will continue to bake as the cookies cool on the pan.
  4. Drizzle icing using a food-safe squeeze bottle.  

You could also make sandwich cookies with frosting in the middle for a fun twist.

How Should I Store Them?

To keep cookies fresh and moist: store in an air tight container, or baggie in the fridge.
If you don't like the idea of eating them cooled, simply set out 15-20 minutes to allow them to get to room temperature before enjoying.

Do They Freeze Well?

Yes! If you want to freeze these cookies let them cool completely. Then add them to a freezer-proof bag or container. If freezing with frosting, place into the freezer on a cookie sheet for 30 minutes first to set. Then, when you want a cookie, you can pull out just one (or more), and thaw. Freeze for up to 3 months.

You can also make a batch of cookie dough and then freeze it for later use. Then when you want to bake a cookie or two (or more), you can do so.

 

 

 

an overhead shot of carrot cake cookies on a wire metal rack.

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More Cookies To Try

Coffee Cookies With Espresso Chips!

Brownie Cookies Rich and fudgy.

Oreo Cookies: With cream cheese!

Bacon Chocolate Chip Cookies Sweet meets salty!

Cake Mix Texas Sheet Cake Cookies 

 

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📖 Recipe

Carrot Cake Cookies

Carrot Cake Cookies
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 24 Cookies
Calories: 239kcal

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Ingredients

For the Cookies

  • ¾ Cup Butter Softened
  • 1 Cup Brown Sugar
  • ½ Cup White Sugar
  • 2 Eggs
  • 1 Teaspoon Vanilla Extract
  • 1 ½ Cup All Purpose Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Salt
  • 1 Cup Shredded Carrots
  • ¾ Cup Unsweetened Coconut Optional
  • ½ Cup Raisins
  • 2 Cup Old Fashioned Oats
  • ½ Cup Pecans Roughly Chopped

For the Cream Cheese Frosting

  • 1 Cup Powdered Sugar
  • 4 Ounces Cream Cheese Softened
  • 5 Teaspoons Whole Milk
  • 1 Teaspoon Vanilla Extract
Don't lose this recipe. Pin for later!

Instructions

For the Cookies

  • Preheat oven to 350 degrees F. Line cookie sheet with non stick tin foil, and spray lightly with Pam.
  • In a large bowl, mix butter, brown sugar, and white sugar until light and fluffy.
  • Add vanilla, eggs, baking soda, cinnamon, and salt.
  • Gradualy add in flour a little at a time until just combined. Do not over mix.
  • Fold in the carrots, coconut ,raisins and oatmeal.
  • Using a medium cookie scoop(I like this one), place batter on prepared pan.
  • Bake for 15-17 minutes, or until golden brown. Cool completley on cookie sheet.

For the Frosting

  • In a large bowl, combine all frosting ingredients until smooth.
  • Drizzle or spread over cooled cookies. Sprinkle with pecans and enjoy!

Notes

  • Carrots: Avoid pre-shredded carrots from the produce section of your grocery store. Shred them yourself use the section of your box grater with the smallest holes.  You can also use a food processor if you have one in your home.
  • Pecans: Pecans are traditional on top of carrot cake, but walnuts would also be tasty.
  1. Do not over mix: Mix the dough just until you can no longer see flour specks. Overmixing will lead to a tough dense cookie.
  2. Use a cookie scoop: Use a cookie scoop for perfectly sized cookies every time.
  3. Do not over bake: Bake until the edges are golden brown and the centers are just beginning to set. The center will continue to bake as the cookies cool on the pan.
  4. Drizzle icing using a food-safe squeeze bottle, or spread using a knife for sandwich cookies.
Store in the refrigerator.  Freeze baked cookies or unbaked dough for up to 3 months.

Nutrition

Calories: 239kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 171mg | Potassium: 108mg | Fiber: 2g | Sugar: 19g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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