Name: Carrot Cake Cookies with Cream Cheese Frosting Recipe
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: American
Ingredients: 1 cup butter softened to room temperature; 1 cup packed brown sugar; 1/2 cup granulated sugar; 2 eggs; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 cup shredded carrots; 2 cups quick oats; 1 cup finely chopped pecans; 4 oz. cream cheese at room temperature; 4 tablespoons butter at room temperature; 1 teaspoon vanilla extract; 2 1/2 cups powdered sugar; Milk as needed

There’s something so comforting about the blend of warm spices and creamy frosting in this Carrot Cake Cookies with Cream Cheese Frosting Recipe. Imagine soft, chewy cookies packed with carrots, oats, and nuts, topped off with a luscious cream cheese frosting that makes every bite feel like a celebration.

The image shows a batch of cookies laid out on a black cooling rack over a white marbled surface. Each cookie has two layers: the base is a rough, brownish textured cookie with bits of orange and darker spots, and the top layer is a dollop of smooth white frosting spread in a round shape with a slightly uneven surface. The frosting is sprinkled with tiny, light brown nut pieces. The cookies are evenly spaced, appearing soft and fresh, and the lighting highlights the texture of both the cookie and frosting. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Carrot Cake Cookies with Cream Cheese Frosting Recipe
Top Tip
How to Serve Carrot Cake Cookies with Cream Cheese Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Carrot Cake Cookies with Cream Cheese Frosting Recipe

Why You'll Love This Recipe

From the first time I baked these cookies, they quickly became a seasonal favorite in my house. The texture is just perfect—not too cakey but soft enough to melt in your mouth, and that cream cheese frosting? Utterly dreamy.

Perfectly Balanced Texture: The use of quick oats and shredded carrots creates a wonderfully chewy yet tender cookie.
Spiced Just Right: A cozy blend of cinnamon, ginger, nutmeg, and cloves brings that iconic carrot cake warmth in cookie form.
Fabulous Cream Cheese Frosting: The frosting is light, creamy, and not overly sweet—just the right complement to the spiced cookie.
Great to Make Ahead: These cookies freeze beautifully, so you can enjoy them anytime you want a little slice of carrot cake comfort.

Ingredients & Why They Work

Each ingredient in this recipe plays its part to give you the best carrot cake cookie experience. From the spices that warm through every bite to the oats that add texture, here’s a quick rundown on what makes these cookies so irresistible.

Flat lay of a small pile of whole uncracked brown eggs, a small mound of softened butter shaped into a smooth pat, a heap of packed brown sugar, a heap of granulated white sugar, a small white ceramic bowl filled with vanilla extract, a small white ceramic bowl holding finely ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt arranged side by side, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl with baking soda powder, a neat pile of freshly shredded bright orange carrots, a small mound of quick oats with a pale beige color, a small pile of finely chopped pecans showing their rich brown texture, a small white ceramic bowl containing cream cheese softened to room temperature, a small white ceramic bowl with powdered sugar, a small white ceramic bowl with smooth butter softened to room temperature, and a small white ceramic bowl with milk, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Use softened butter for proper creaming to create that soft, tender crumb.
Brown Sugar: Adds moisture and a subtle caramel flavor that deepens the cookie’s taste.
Granulated Sugar: Balances the sweetness and helps with cookie structure.
Eggs: Bind the ingredients together and contribute to the softness.
Vanilla Extract: Enhances the overall flavor with a warm, sweet note.
All-Purpose Flour: The base that holds everything together with just the right amount of structure.
Baking Soda: Provides lift so your cookies aren’t flat or too dense.
Spices (Cinnamon, Ginger, Nutmeg, Cloves): Classic carrot cake spices that bring warmth and complexity.
Salt: Balances sweetness and boosts all other flavors.
Shredded Carrots: Freshly grated carrots add moisture, texture, and natural sweetness—don’t substitute those matchsticks!
Quick Oats: Give a chewy texture that’s light enough to blend perfectly with the other ingredients.
Chopped Pecans: Add crunch and a lovely nutty flavor.
Cream Cheese (for frosting): Key to the classic tangy, creamy frosting that sets these cookies apart.
Powdered Sugar (for frosting): Makes the frosting smooth, sweet, and easy to spread.
Milk (for frosting): Adjusts the frosting consistency to get it just right.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Carrot Cake Cookies with Cream Cheese Frosting Recipe is how flexible it is—you can easily add your own spin or adjust ingredients to suit your tastes or dietary needs.

Nut-Free Variation: Swap pecans for sunflower seeds or leave them out entirely; the cookies still hold their charm without nuts, which is great for allergy-sensitive gatherings.
Spice Level: I sometimes sneak in a pinch more ginger or even a little cardamom to make the flavor pop for fall get-togethers.
Simplified Frosting: If you want a lighter option, try just a quick dusting of cinnamon sugar instead of the full cream cheese frosting.
Mini Cookies: Making smaller cookies is perfect for lunchboxes or parties—just reduce baking time slightly and keep an eye so they don’t overbake.

Step-by-Step: How I Make Carrot Cake Cookies with Cream Cheese Frosting Recipe

The image shows a close-up of a soft cookie topped with a thick layer of smooth white icing, sprinkled with small pieces of chopped nuts. The cookie has a coarse, textured surface with visible bits of orange and brown, indicating ingredients like carrot or spices. One cookie in the front has a bite taken out of it, revealing a moist and crumbly inside with the same orange and brown flecks. The cookies are placed on a white plate with a white marbled surface beneath. The photo is detailed and focused on the front cookie, giving a warm and inviting feel. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cream Butter and Sugars Until Light and Fluffy

Start by beating the softened butter with both brown and granulated sugars on medium speed. This usually takes around 3-4 minutes. You want the mixture to lighten in color and become fluffy—it’s the secret to tender, melt-in-your-mouth cookies. If you rush this step or use cold butter, your cookies might come out dense or flat.

Step 2: Combine the Wet Ingredients

Beat in the eggs one at a time, so the mixture stays silky instead of curdling. Add the vanilla extract last, and be sure to scrape down the bowl’s sides to incorporate everything evenly. Trust me, this little scraping step prevents uneven mixing that can cause dense spots in the cookies.

Step 3: Mix Dry Ingredients and Fold Incarrots, Oats, and Pecans

In a separate bowl, whisk together your flour, baking soda, salt, and spices for an even distribution of flavors. Slowly add this dry mix into your wet batter at low speed. The dough will be thick, so finish mixing gently by hand to avoid overmixing. Lastly, fold in the freshly shredded carrots, quick oats, and chopped pecans; these add the iconic texture and flavor that makes these cookies special.

Step 4: Bake with Care

Scoop dough balls about 1 ½ inches across onto a parchment-lined baking sheet. Flatten the tops just a little so they bake evenly. I'm a big fan of using a cookie scoop here—it keeps the sizes consistent, which means they all bake uniformly. Bake at 375°F for 10-12 minutes until the edges turn lightly golden but the centers stay soft. Watch carefully in the last few minutes so you don’t overbake; otherwise, the cookies will lose their tender crumb.

Step 5: Cream Cheese Frosting Magic

While cookies cool completely, whip together room-temperature cream cheese, butter, and vanilla extract until the mixture is light and fluffy. Slowly add powdered sugar and beat it up until creamy. Add milk a teaspoon at a time to get the right spreadable consistency. Frost only after cookies are fully cool to prevent melting or runny frosting. This step is key for perfectly smooth frosting that holds its shape.

Top Tip

Having made these cookies many times, I’ve learned a few tricks that really make the difference between “just good” and absolutely irresistible.

Butter at Room Temperature: Never microwave it! Just leave it out for about an hour to soften—it creams better and ensures the cookies hold their shape.
Freshly Grated Carrots: I always grate my own carrots with the small holes on my box grater; pre-packaged shredded carrots are too thick and can make the texture off.
Watch Your Bake Time: They look slightly underbaked in the middle when you pull them from the oven. They’ll firm up as they cool, keeping them soft and chewy.
Frost When Fully Cooled: Frosting on warm cookies melts messily. Patience is key for pretty results.

How to Serve Carrot Cake Cookies with Cream Cheese Frosting Recipe

carrot cake cookies - Serving Suggestion

Garnishes

I love topping the frosted cookies with a sprinkle of finely chopped pecans or even a little shredded carrot for a pop of color and crunch. Sometimes, a light dusting of cinnamon sugar over the frosting adds a charming sparkle that's perfect for gifting.

Side Dishes

Pair these cookies with a hot cup of chai tea or a creamy latte to enhance those warm spice notes. They also work wonderfully with a scoop of vanilla ice cream for a comforting dessert twist.

Creative Ways to Present

For holiday parties, I’ve arranged these cookies on a festive platter sprinkled with edible flowers or microgreens. For birthdays, piping a little extra cream cheese frosting on top in delicate swirls makes them feel extra special. You could even sandwich two cookies together with frosting for a fun cupcake alternative.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container in the fridge when frosted, which keeps the cream cheese frosting fresh and the cookies soft for up to 4 days. If unfrosted, they stay great at room temp in a sealed container for about 3 days.

Freezing

I often freeze these cookies either frosted or unfrosted. After cooling completely, I freeze them single-layer on a baking sheet, then wrap each individually before freezing in a sealed bag. This way, I can pull out just what I need. They thaw beautifully at room temperature within 20 minutes and taste freshly baked.

Reheating

To reheat, I gently warm unfrosted cookies in the microwave for about 10 seconds to bring back softness. If frosted, I prefer eating them straight from the fridge or thawed. If you want the frosting a little softer, let cookies sit out for 15 minutes before serving.

Frequently Asked Questions:

Can I use old-fashioned oats instead of quick oats?

Old-fashioned oats are too large and chewy for this recipe, which relies on the finer texture of quick oats. However, you can pulse your old-fashioned oats in a food processor a few times until they resemble quick oats, making them a good substitute.

Why shouldn’t I microwave butter or cream cheese to soften them?

Microwaving can make butter and cream cheese too soft and runny, which affects the texture of your dough and frosting. Let them soften naturally at room temperature to ensure the right consistency, leading to cookies that hold their shape and frosting that whips up perfectly.

Can I make these cookies gluten-free?

You can experiment with a gluten-free flour blend, but results may vary since the recipe depends on the structure provided by all-purpose flour. Adding a binder like xanthan gum can help mimic this. Also, make sure your oats are certified gluten-free.

How long do these cookies last?

Frosted cookies stored in an airtight container in the fridge will keep well for about 4 days. Unfrosted cookies last about 3 days at room temperature. For longer storage, freezing is your best bet and they maintain great flavor and texture when thawed.

Final Thoughts

Carrot Cake Cookies with Cream Cheese Frosting Recipe have become my go-to treat when I want something nostalgic but easy to grab and share. It’s like all the cozy goodness of a traditional carrot cake turned into a perfectly sized cookie. I genuinely hope you find these as comforting and delicious as I do—there’s something so satisfying about sharing a homemade batch with friends and family. So grab your grater and mixer, and let’s bake some love into these cookies together!