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 delightful about a soft cookie bursting with warm spices and shredded carrots, topped with a luscious swirl of cream cheese frosting. This Carrot Cake Cookies with Cream Cheese Frosting Recipe blends all the cozy flavors of classic carrot cake into a handheld treat that’s perfect for sharing (or sneaking!).

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

Honestly, I adore how these carrot cake cookies capture everything I love about carrot cake but in cookie form – less fuss and still oh-so-moist! Once I made these, they quickly became my go-to dessert whenever I wanted something special but simple.

Perfectly Moist & Spiced: The blend of cinnamon, ginger, nutmeg, and cloves brings that signature carrot cake warmth to each bite.
Chunky Texture: With oats, pecans, and shredded carrots, every cookie has a fantastic chew and crunch combo.
Cream Cheese Frosting Finish: The frosting is rich and tangy, balancing the sweetness remarkably well without being overpowering.
Great for Sharing or Gifting: They look beautiful and come together quickly, making them perfect for gatherings or as a thoughtful homemade gift.

Ingredients & Why They Work

The ingredients in this Carrot Cake Cookies with Cream Cheese Frosting Recipe all play a vital role, creating layers of flavor and texture that keep you coming back for more. Choosing fresh and quality basics here really makes a difference.

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: Softened but not melted butter provides the perfect creaminess and structure without making the dough greasy.
Brown Sugar & Granulated Sugar: Using both balances moisture and sweetness, contributing to that soft, chewy texture.
Eggs: Bind everything together and add richness.
Vanilla Extract: Enhances the warm spices’ aroma and deepens flavor.
All-purpose Flour: The base that holds all the mix-ins together while keeping the cookies tender.
Baking Soda: Helps these cookies rise just right for a soft texture.
Ground Cinnamon, Ginger, Nutmeg, Cloves: The heart of carrot cake’s signature spice blend.
Salt: Balances sweetness and highlights the spices.
Shredded Carrots: Fresh, finely shredded carrots add moisture, subtle sweetness, and that unmistakable carrot cake characteristic.
Quick Oats: Adds chewiness and a rustic feel – don’t swap with whole oats unless you pulse to quick oats in a food processor.
Chopped Pecans: Nutty crunch that complements the chewy oats and soft cookies perfectly.
Cream Cheese: For the frosting, cream cheese at room temperature ensures a smooth, creamy texture.
Powdered Sugar: Sweetens and thickens the frosting just right.
Milk: Added as needed to get that perfect frosting consistency.

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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 thing I love about this recipe is how easy it is to make it your own. You can swap in nuts you like, or add a handful of raisins if you want a little chewiness surprise. I sometimes sneak in shredded coconut for extra tropical flair.

Nut Variations: I often swap pecans for walnuts or even chopped pistachios for a unique twist – both work wonderfully.
Dairy-Free Option: Use vegan butter and cream cheese alternatives, and this recipe turns out just as moist and flavorful.
Spice Level: Play with the amount of cinnamon or ginger based on your preference; I sometimes add a pinch more ginger when I want a bit more zing.

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 & Sugars Until Fluffy

Start by letting your butter soften at room temperature – trust me, don’t microwave it! Use a stand mixer or handheld mixer to cream the butter with both brown and granulated sugars. You’ll want to beat until the mixture turns light in color and becomes fluffy. This step traps air and gives you those tender cookies everyone raves about.

Step 2: Incorporate Eggs and Vanilla

Add the eggs one at a time, beating just until incorporated after each addition. Then pour in the vanilla extract. Remember to scrape down the bowl’s sides occasionally, so everything blends evenly – no pockets of flour or sugar hiding in corners!

Step 3: Mix Dry Ingredients Before Folding In

In a separate bowl, whisk together your flour, baking soda, spices, and salt. Adding these dry ingredients slowly to the wet allows you to control the dough’s thickness and avoid overmixing. This dough is going to be thick, so you might find yourself finishing the mix by hand, which is totally fine and helps prevent tough cookies.

Step 4: Fold in Carrots, Oats, and Pecans

Now comes the good stuff – mix in the shredded carrots, quick oats, and chopped pecans. Using freshly grated carrots here makes a big difference; they soften as the cookies bake and add natural sweetness. Trust me, don’t substitute with pre-packaged matchstick carrots—they’re just too thick and won’t blend well.

Step 5: Scoop and Bake

Scoop dough using about a 1 ½ tablespoon scoop or size you like. Roll each portion into balls, space them on a parchment-lined sheet about 2 inches apart, and flatten the tops just enough for even baking. Bake at 375°F for 10–12 minutes until they turn lightly golden at the edges but stay soft in the center. Watch closely—overbaking dries these beauties out.

Step 6: Whip Up the Cream Cheese Frosting

While the cookies cool completely, beat softened cream cheese, butter, and vanilla together until light and fluffy. Slowly add powdered sugar, then beat until thick and creamy. Add milk a little at a time until that perfect spreadable consistency appears – not too runny and not too stiff.

Step 7: Frost and Enjoy

Pipe or spread the frosting generously onto cool cookies. If you like, sprinkle with some extra chopped pecans for a pretty finish and an extra crunch. Now, prepare to be swooned.

Top Tip

I’ve learned a few things the hard way making this Carrot Cake Cookies with Cream Cheese Frosting Recipe, so here are my best tips for guaranteed success and flavor.

Softening Butter the Right Way: Let your butter sit at room temp until just soft, not melty. This keeps your dough from spreading too thin.
Fresh Grated Carrots Matter: Use the small holes on your grater and avoid pre-shredded carrots – they’re often too wet or chunky and change the texture.
Don’t Skip the Cream Cheese Soften Time: Just like the butter, cream cheese needs to be room temperature for silky frosting – rushing this leads to lumpy or runny icing.
Watch Your Bake Time: These cookies look underdone when taken out but they firm up as they cool; pulling them early ensures softness.

How to Serve Carrot Cake Cookies with Cream Cheese Frosting Recipe

carrot cake cookies - Serving Suggestion

Garnishes

I love topping these cookies with extra chopped pecans or a light sprinkle of cinnamon on the frosting for a little visual and flavor pop. Sometimes I add a tiny carrot decoration made from marzipan for fun if it’s a special occasion!

Side Dishes

Pair these with a hot cup of chai tea or rich coffee to complement the spice notes, or serve alongside a simple fruit salad to balance the indulgence.

Creative Ways to Present

For parties, I arrange these cookies in layers on a pretty stand, alternating frosted and unfrosted for variety. Wrapping them individually in parchment paper tied with twine makes adorable favors, perfect for gifting.

Make Ahead and Storage

Storing Leftovers

I’ve found that keeping leftover cookies in an airtight container in the fridge keeps them fresh for about 4-5 days. Just bring them to room temp before eating to soften the frosting nicely.

Freezing

These cookies freeze beautifully, whether frosted or not. I like to freeze them on a tray first, then wrap individually in plastic wrap before placing in a freezer bag—this prevents them from sticking and protects freshness.

Reheating

When reheating, I let them thaw on the counter for 15-20 minutes. If you want them warm, pop into a microwave for 10 seconds, but be careful not to melt the frosting completely. The subtle warmth brings the spices to life beautifully.

Frequently Asked Questions:

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

Old-fashioned oats are too coarse and won’t blend well in the dough’s texture. If that’s all you have, you can pulse them a few times in a food processor to make quick oats, which work perfectly for this recipe.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and chill your dough for 10-15 minutes if it feels too soft. Also, avoid over-baking since that can cause the cookies to dry and spread more.

Can I make these cookies vegan?

Yes! Swap out the butter for vegan butter and use a dairy-free cream cheese alternative for the frosting. The spices and carrots don’t change, so your cookies will stay flavorful and moist.

Why did my frosting turn runny?

Most of the time, runny frosting happens when the butter or cream cheese are too warm or melted. Always let them soften at room temperature naturally instead of using a microwave, and add milk a tablespoon at a time to control consistency.

Final Thoughts

This Carrot Cake Cookies with Cream Cheese Frosting Recipe has become a favorite in my kitchen, especially when I want a cozy, comforting treat that feels a little fancy but is fuss-free. I hope you enjoy baking them (and eating them!) as much as I do. Seriously, they’re the perfect blend of soft, sweet, and spicy—like a warm hug in cookie form. Grab your apron and try them out; I’m sure they’ll be your new go-to cookie, just like mine.