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 irresistibly cozy about a spiced treat you can hold in your hand—soft, tender, and topped with that tangy, dreamy cream cheese frosting. This Carrot Cake Cookies with Cream Cheese Frosting Recipe hits that sweet spot between cake and cookie, making it a perfect anytime snack or party favorite you’ll want to make over and over.

The image shows several round carrot cookies on a black cooling rack, each topped with a thick layer of smooth white cream cheese frosting. The cookies have a rough texture with visible bits of carrot and nuts, in light brown color. The frosting is spread in a soft, slightly swirled dome on top of each cookie. On the cream, small crumbled bits of nuts are sprinkled in the center. The background is a white marbled surface, adding a clean contrast to the warm colors of the cookies. 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

I still remember the first time I made these cookies—it captivated me how all the classic carrot cake flavors came alive in a perfectly portioned cookie. If you love warm spices paired with creamy frosting, this recipe truly delivers that comforting feeling on every bite.

Perfect Texture: The mix of quick oats and shredded carrots creates a chewy yet tender cookie that’s just right—not too cakey, not too dense.
Classic Flavors: Cinnamon, nutmeg, ginger, and cloves bring all the warm spice notes you'd expect from a carrot cake, beautifully blended in cookie form.
Easy Frosting: The cream cheese frosting is simple, luscious, and spreads effortlessly, elevating these cookies to a whole new level.
Great for Gifting or Parties: These cookies plate beautifully and stay soft for days, making them ideal for sharing with friends and family.

Ingredients & Why They Work

Let’s chat about the ingredients because each one plays a key role in giving you that authentic carrot cake cookie experience. You’ll appreciate these tips when grabbing your shopping list and prepping your kitchen.

Flat lay of a small mound of softly softened pale yellow butter, two whole uncracked brown eggs, a small white ceramic bowl filled with packed dark golden brown sugar, another small white bowl with fine white granulated sugar, a simple white bowl with light golden finely shredded fresh carrots, a small white bowl holding finely chopped rich brown pecans, a small white bowl containing light beige all-purpose flour, a white bowl with quick oats showing delicate, pale tan flakes, a tiny white bowl of warm brown ground cinnamon, a tiny white bowl of pale beige ground ginger, a tiny white bowl of off-white baking soda powder, a tiny white bowl with coarse white salt, a tiny white bowl with dark brown ground cloves, a tiny white bowl with light brown ground nutmeg, a small white ceramic bowl with soft cream cheese, a small white bowl holding pure white powdered sugar, a small white bowl of clear milk, and a small white bowl of amber vanilla extract, all arranged with perfect symmetry 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 real butter softened to room temperature—this gives your cookies richness and helps achieve the ideal soft texture without spreading too much.
Brown and Granulated Sugar: The combo of sugars brings moisture and a lovely caramel hint while balancing sweetness.
Eggs: They bind everything together and add moisture.
Vanilla Extract: Just a splash boosts all those warm spices and adds depth.
All-Purpose Flour: The foundation for structure — make sure it’s fresh for the best rise.
Baking Soda: Helps the cookies rise and stay tender.
Ground Cinnamon, Ginger, Nutmeg, Cloves: These spices are the soul of this cookie—they create that classic carrot cake warmth.
Salt: Just a pinch to brighten and balance the sweetness.
Shredded Carrots: Freshly grated carrots bring moisture and subtle sweetness—don’t use matchstick pre-packaged ones as they’re too chunky.
Quick Oats: Provide texture and chew, but avoid old-fashioned rolled oats unless you pulse them in a food processor to mimic quick oats.
Chopped Pecans: They add crunch and a nutty dimension that pairs perfectly with the spices.
Cream Cheese (for frosting): Full-fat and softened naturally, it gives the frosting tang and creaminess.
Butter (for frosting): Adds smoothness and structure.
Powdered Sugar: For that silky sweetness in the frosting.
Milk: Used sparingly to get the 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

I love mixing things up depending on the season or my mood, and this recipe is surprisingly flexible. Whether you prefer it nut-free or want to sneak in some extra goodies, there are fun ways to make these cookies your own.

Nut-Free Variation: I often swap walnuts or pecans for toasted sunflower seeds or pumpkin seeds when I’m baking for friends with allergies—it adds great texture without the nuts.
Raisin or Cranberry Add-in: Throwing in some dried fruit gives an extra burst of sweetness and chew that’s fantastic for holiday batches.
Spice Level Adjustment: Feel free to tweak the spices—add a bit more ginger or cinnamon if you want to boost the warmth.
Mini Cookie Version: Make smaller cookies for bite-sized treats—the baking time drops just a minute or two.

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

The image shows a close-up of small round carrot cookies, about two layers thick. The bottom layer is a textured golden brown cookie with small orange carrot bits visible. On top, there's a thick white icing layer with a smooth, creamy texture that covers each cookie fully. The icing is sprinkled with small pieces of chopped nuts, light brown and slightly shiny. One cookie in the front has a bite taken out, showing its soft crumb inside. The cookies are on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Gather and Soften Your Ingredients Mindfully

One of the secrets to great cookies is starting with properly softened butter and cream cheese—not melted! Letting them come to room temperature naturally ensures your dough and frosting have the right texture and don’t turn runny. I usually take these out about 30–60 minutes before mixing.

Step 2: Cream Butter and Sugars Until Light and Fluffy

Using a stand mixer or handheld, beat your softened butter with brown and granulated sugar on medium speed until you see it lighten and become creamy—this usually takes around 2-3 minutes. It’s key for a tender cookie crumb. Scrape down the bowl so everything is evenly mixed.

Step 3: Add Eggs and Vanilla Gently

Beat in the eggs one at a time, mixing just until combined after each addition to avoid overmixing. Then stir in your vanilla extract. I find scraping the sides helps make sure every bit is mixed perfectly.

Step 4: Combine Dry Ingredients and Mix into Wet

In a separate bowl, whisk together the flour, baking soda, salt, and warming spices. Add this gradually to the wet ingredients on low speed. Since the dough is thick, finish incorporating it by hand using a sturdy spatula. Overmixing at this point can toughen cookies, so gentle folding is best.

Step 5: Fold in Carrots, Oats, and Pecans

Gently fold in shredded fresh carrots, quick oats, and chopped pecans until all combined. Seeing those flecks of orange and chunks of nuts always makes me smile—almost ready for the oven now!

Step 6: Scoop, Flatten, and Bake

I use a 1 ½ tablespoon scoop to get evenly sized cookies, then roll them into balls and place 2 inches apart on parchment-lined sheets. A little flattening on top helps them bake evenly. Bake at 375ºF for 10–12 minutes, just until edges turn golden. Watch them closely—overbaking dries the cookies out. Let them cool for a few minutes on the pan before transferring to a rack to fully cool.

Step 7: Whip Up the Cream Cheese Frosting

Beat softened cream cheese, butter, and vanilla together until light and fluffy. Then gradually add powdered sugar on low speed, then bump it up to medium-high until thick and creamy. Add a splash of milk if needed to reach your preferred frosting spreadability. I like mine just spreadable enough to hold shape without sliding off.

Step 8: Frost and Enjoy!

Once cookies are completely cool, spread on a generous layer of cream cheese frosting. I sometimes sprinkle chopped pecans on top for crunch and visual appeal. Then dig in—or share with friends over coffee.

Top Tip

This recipe has become a staple in my kitchen, and over time I’ve discovered a few tricks that really help every batch turn out amazing—from ingredient prep to baking timing.

Softened, Not Melted Ingredients: Rushing the butter or cream cheese softening leads to runny dough or frosting—give them time to soften naturally.
Freshly Grated Carrots: Always use freshly grated carrots on the small holes of a box grater—not pre-shredded matchstick carrots, which are too large and change texture.
Watch Your Bake Time: Baking even a minute or two too long steals moisture and softness—set a timer and check your cookies right at 10 minutes.
Cool Completely Before Frosting: Frosting on warm cookies melts and slides off—patience in cooling is key to pretty, neat cookies.

How to Serve Carrot Cake Cookies with Cream Cheese Frosting Recipe

carrot cake cookies - Serving Suggestion

Garnishes

I like to sprinkle chopped toasted pecans or sometimes even a tiny dusting of cinnamon on the frosting. It adds a bit of extra warmth and makes the cookies look just a little more special—perfect for serving when guests arrive.

Side Dishes

Pair these cookies with a warm cup of chai, coffee, or even a cold glass of milk. They’re also wonderful served alongside fresh fruit or a simple yogurt parfait to balance the sweetness and spice.

Creative Ways to Present

For birthday parties or holiday gatherings, I’ve served these cookies stacked like mini cakes with a few layers of frosting in between. You can also pipe swirls of frosting on top using a star tip for an elegant look, or gift them boxed with a rustic twine and a sprig of fresh rosemary for a warm homemade touch.

Make Ahead and Storage

Storing Leftovers

I store leftover frosted cookies in an airtight container in the fridge. They stay soft and flavorful for up to 5 days, but honestly, they never last that long in my house! Just bring them to room temperature before serving for best flavor and texture.

Freezing

Freezing is a lifesaver! I freeze either frosted or unfrosted cookies by first placing them on a baking sheet to freeze solid, then wrapping individually in plastic wrap and storing in a freezer bag. When I want a treat, I pull them out, unwrap to avoid condensation, and let them thaw on the counter for about 20 minutes.

Reheating

To warm these cookies up just a touch, pop them in the microwave for 10-15 seconds. It softens the frosting slightly and refreshes the cookie’s tender texture without melting the frosting completely.

Frequently Asked Questions:

Can I make these cookies gluten-free?

Yes! You can swap the all-purpose flour for a gluten-free flour blend that’s designed for baking. Be sure to choose one with xanthan gum or add a stabilizer to help maintain the texture. The cookies may be slightly more delicate but still delicious.

Why do I need to use quick oats and not old-fashioned oats?

Quick oats are chopped smaller and blend into the dough to create that perfect chewiness without being too thick. Old-fashioned oats are larger flakes and can make the texture uneven or too chunky. If you only have old-fashioned oats, pulse them briefly in a food processor to mimic quick oats.

Can I make the cookies ahead and freeze them?

Absolutely! Both frosted and unfrosted cookies freeze beautifully. To freeze, first lay cookies on a baking sheet to harden, then wrap individually and store in a freezer bag. Thaw at room temperature before serving.

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

Microwaving butter or cream cheese can melt them too much, leading to runny dough or frosting and spreading cookies that lose their shape in the oven. It’s safest to let these ingredients soften naturally at room temperature for best results.

Final Thoughts

This Carrot Cake Cookies with Cream Cheese Frosting Recipe holds a special place in my recipe box because it brings the best of carrot cake in an easy, mess-free way. Whether you’re baking for a crowd or just indulging yourself, these cookies are so satisfying and sweetly spiced that they quickly become a favorite. Give them a try—you’ll love sharing this cozy treat as much as I do.