Soft and spiced carrot cake cookies have all the flavors of carrot cake with cream cheese frosting!
Nothing screams spring quite like carrot cake and these carrot cake cookies are simply irresistible! They’re perfectly spiced with cinnamon and nutmeg and have lots of tasty texture from oats, and grated carrots in every bite. The cream cheese icing is like the cherry on top!
Whether you bake them for Easter, a spring picnic, or just because you’re craving carrot cake and don’t want to commit to baking an entire cake, I know you’ll love these cookies and want to bake them over and over again.
I promise you will want to have a batch of these carrot cake cookies on your kitchen counter all spring long. Everyone tends to love them. A springtime classic in cookie form!
Storing Carrot Cake Cookies
Store Carrot Cake Cookies in an airtight container in the fridge for up to 4 days! Enjoy within a four-hour window (this is because of the cream cheese frosting). They won’t last that long!
- 1 cup butter softened to room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 cup shredded carrots
- 2 cups quick oats, not old-fashioned whole oats
CREAM CHEESE FROSTING
- 8 oz. Whipped Cream Cheese
- 1 stick of butter at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups Powdered sugar
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add eggs one at a time and beat just until incorporated followed by vanilla, scraping down the sides as needed. Set aside.
In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be thick and you will have to finish mixing by hand. Stir in carrots, and oats by hand just until incorporated, the dough will be very thick.
Make 1 Tablespoon ball and drop 2” apart. Flatten the tops slightly.
Bake for 10-12 minutes, just until cookies are lightly golden around the edges (take care not to overcook or they won’t be as soft). Allow cookies to cool on the cookie sheet for 3 minutes before transferring to a wire rack to cool completely before frosting.
CREAM CHEESE FROSTING
In a large bowl beat butter, cream cheese, and vanilla until light and fluffy, 2-3 minutes, scraping down sides as needed. Beat in powdered sugar on low until combined then increase speed to medium-high and beat until thick and creamy, 1-2 minutes.
Frost cookies once completely cool and garnish with your favorite chopped nut if desired. We use almonds.
Did you try this carrot cake cookies recipe? Do you love it? We would love to hear from you! Please leave a comment below!
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