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 spiced, tender treats, and these Carrot Cake Cookies with Cream Cheese Frosting Recipe hit all the right notes. They blend the warmth of carrot cake into a fun, handheld cookie that’s perfect for anytime. Soft, chewy, and topped with smooth cream cheese frosting, these cookies quickly became a favorite go-to in my kitchen.

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 honestly can’t get enough of these carrot cake cookies – they take everything you love about a classic carrot cake and turn it into a portable, cozy bite with a dreamy frosting finish. They feel like a hug in cookie form and are way easier to whip up than a full cake.

Soft & Chewy Texture: Thanks to shredded carrots, oats, and warming spices, these cookies stay wonderfully tender and packed with moisture.
Classic Flavor Twist: All your favorite carrot cake spices—cinnamon, nutmeg, ginger, and cloves—are infused in every bite, making these uniquely comforting.
Easy Cream Cheese Frosting: The frosting is super simple but rich and creamy, perfectly balancing the hearty sweetness of the cookies.
Impressively Versatile: Whether it’s a casual snack, lunchbox treat, or party platter, these cookies always charm guests and family alike.

Ingredients & Why They Work

The magic here is how every ingredient plays off each other to create that signature carrot cake vibe, but in a cookie form. A quick shopping tip: always reach for fresh grated carrots and quick oats to get that ideal texture.

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 room temperature butter for perfect creaming with sugars, ensuring tender cookies with the right spread.
Brown Sugar: Adds a rich, deep sweetness and keeps cookies chewy.
Granulated Sugar: Balances sweetness and helps with cookie structure.
Eggs: Bind everything together; add moisture and richness.
Vanilla Extract: Enhances all the flavors, adding warmth.
All-Purpose Flour: The base for cookies; provides structure without making them tough.
Baking Soda: Helps the cookies rise and keeps them soft.
Cinnamon, Ginger, Nutmeg, Cloves: These spices deliver that unmistakable carrot cake flavor profile.
Salt: Balances sweetness and heightens the spices.
Shredded Carrots: Provides natural moisture and texture; grate fresh for the best result.
Quick Oats: Adds chewiness and holds moisture; use quick oats, not old-fashioned rolled oats, for the right consistency.
Chopped Pecans: Adds crunch and a toasty nuttiness.
Cream Cheese: The star of the frosting; soft and tangy for richness.
Powdered Sugar: Sweetens and thickens the frosting.
Milk (optional): Adjusts frosting consistency for easy spreading.

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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 experimenting with the add-ins to give these carrot cake cookies a personal spin. You can absolutely make them your own by swapping nuts or playing with frosting flavors.

Nut Swap: I’ve swapped pecans for walnuts or even toasted almonds with great success; it just depends on your preferred crunch and flavor profile.
Spice It Up: During the holidays, I sometimes add a pinch of cardamom or a dash of ground allspice for extra warmth and complexity.
Nut-Free Version: Simply omit the nuts and replace them with sunflower seeds or extra oats for texture if allergies are a concern.
Dairy-Free Frosting: I’ve tried a vegan cream cheese frosting alternative, and it’s surprisingly good if you swap the butter and cream cheese for plant-based options.

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: Cream the Butter and Sugars for the Fluffiest Base

Start by beating softened butter with brown and granulated sugars until the mixture looks pale and fluffy—about 3-4 minutes. This step is the key to a light, tender cookie, so don’t rush it. Adding the eggs one at a time makes sure they’re perfectly incorporated without breaking the batter.

Step 2: Combine Your Dry Ingredients and Infuse Those Spices

Whisk together flour, baking soda, salt, and all your warm spices in a separate bowl. Adding them slowly to the wet mixture on low speed prevents flour clouds and ensures even spice distribution. You’ll need to finish mixing by hand since the dough gets thick once the carrots, oats, and pecans are folded in.

Step 3: Shape Your Cookies and Bake with Care

Using a 1 ½ inch scoop (or your closest size), roll dough balls and place them 2 inches apart on a parchment-lined sheet. Flatten the tops gently with your fingers. Bake at 375°F for 10-12 minutes — keep a close eye! You want edges just turning golden while centers remain soft for that perfect bite.

Step 4: Whip Up the Cream Cheese Frosting

Beat cream cheese, butter, and vanilla until light and fluffy — this usually takes 2-3 minutes. Slowly add powdered sugar to avoid a powdery mess, then boost the mixer to high until creamy. Add milk, a teaspoon at a time, until you hit the ideal spreadable texture. Don’t frost warm cookies — patience here ensures your frosting stays in place, not melted off!

Step 5: Frost and Enjoy!

Once cooled completely, spread frosting generously. I love adding a sprinkle of chopped pecans on top for crunch and visual appeal — plus it hints at what’s inside the cookie. Then, dig in or store for later indulgence.

Top Tip

From countless batches, I’ve learned that patience and ingredient prep are your secret weapons here. Using the right texture of oats and fresh grated carrots makes all the difference in achieving that perfect chew and moist crumb.

Room Temperature Butter: Softened—not melted—allows for proper creaminess so cookies bake up tender and not flat.
Quick Oats Matter: If you only have rolled oats, pulse them a few times in a food processor to mimic quick oats so your dough isn’t dense.
Don’t Frost Warm Cookies: Patience pays off to avoid melting frosting and messy cookies.
Watch the Bake Time: Just as edges turn golden, pull the cookies out to keep them soft and tender inside.

How to Serve Carrot Cake Cookies with Cream Cheese Frosting Recipe

carrot cake cookies - Serving Suggestion

Garnishes

I usually sprinkle chopped toasted pecans on top of the frosting for a little extra crunch and nuttiness, plus it looks super inviting. Sometimes I even try a dusting of cinnamon for a subtle aromatic touch that complements the spices inside.

Side Dishes

These cookies pair surprisingly well with a cup of chai tea or a creamy latte. For a dessert plate, I’ve served them alongside fresh fruit like sliced apples or pears to brighten the rich flavors, making it a balanced indulgence.

Creative Ways to Present

I once made a cookie tower for a friend’s baby shower by stacking these frosted Carrot Cake Cookies with Cream Cheese Frosting Recipe on a pretty serving platter, garnished with edible flowers and chopped pecans. It was a showstopper and so easy to pull together!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container in the refrigerator if frosted, and they last beautifully for up to 5 days. Just bring them to room temp before enjoying — the frosting softens right back up perfectly.

Freezing

Freezing works wonderfully for these cookies! I freeze them individually wrapped—frosted or unfrosted—on a baking sheet first, then transfer them to a freezer bag. When I want them, I unwrap and let thaw on the counter for about 20 minutes. The texture holds up so well, it’s a lifesaver when I want quick treats ready to go.

Reheating

If I’m craving a warm cookie, I pop a frozen or refrigerated one in the microwave for about 12 seconds—just enough to soften the frosting a little without melting it completely. For a firmer frosting, a quick 5 minutes on the countertop usually does the trick.

Frequently Asked Questions:

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

It’s best to use quick oats because the texture affects the cookie’s chewiness and moisture. However, if you only have old-fashioned oats, pulse them a few times in a food processor until they resemble quick oats—this helps achieve the right texture.

Why shouldn’t I use microwaved butter or cream cheese?

Microwaving butter or cream cheese can cause them to become too soft or even melt, which changes the dough and frosting consistency. Using room temperature softened versions ensures the cookies bake properly and the frosting is smooth and spreadable.

How do I prevent the cookies from spreading too much during baking?

Make sure to use softened butter, not melted, and chill the dough slightly if your kitchen is very warm. Also, spacing the cookie dough balls about two inches apart helps them keep their shape and bake evenly.

Can I make this recipe vegan or dairy-free?

Yes! For a dairy-free version, swap the butter and cream cheese for plant-based alternatives like vegan butter and vegan cream cheese. Keep in mind the texture and flavor may vary slightly, but it can still taste delicious and keep the same carrot cake essence.

Final Thoughts

These Carrot Cake Cookies with Cream Cheese Frosting Recipe have quickly become one of my favorite ways to enjoy that classic carrot cake flavor without the fuss of a traditional cake. I’m confident you’ll love how easy and rewarding they are to bake—and sharing them feels like handing out little bites of joy. Trust me, once you try them, they’ll be your new crowd-pleaser treat too!