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 wonderfully comforting about the soft spices and moist texture of these little treats — that’s why I love sharing this Carrot Cake Cookies with Cream Cheese Frosting Recipe with friends. Each bite feels like the best parts of carrot cake wrapped up in a perfectly sized cookie, crowned with luscious cream cheese frosting.

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

I always get asked why I’m so keen on this recipe and honestly, it’s the balance of flavors and textures that won me over. These cookies are tender and cake-like but easy to snack on, plus that cream cheese frosting is just the right amount of tangy sweetness.

Ultimate Flavor Combo: The spices and shredded carrots give these cookies that classic carrot cake vibe without the fuss of baking a whole cake.
Perfect Texture: Quick oats add a nice chewiness that contrasts beautifully with the creamy frosting.
Frosting Magic: Cream cheese frosting is whipped to a silky finish that stays soft yet stable on your cookies.
Make-Ahead Friendly: These keep well and even freeze beautifully, so you can enjoy them anytime.

Ingredients & Why They Work

Every ingredient plays its part in this Carrot Cake Cookies with Cream Cheese Frosting Recipe, coming together to create a cookie that’s both wholesome and indulgent. Choosing the right textures and fresh spices makes all the 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 at room temperature ensures you get a fluffy, smooth dough without melting the cookies while baking.
Brown and Granulated Sugar: Brown sugar adds moisture and depth, while granulated sugar balances sweetness and helps with texture.
Eggs: They bring the dough together and add richness.
Vanilla Extract: Enhances all the flavors with a warm, familiar aroma.
All-Purpose Flour: The backbone of the cookie dough that provides structure.
Baking Soda: Gives lift so the cookies stay tender yet soft.
Ground Cinnamon, Ginger, Nutmeg, Cloves: The classic carrot cake spice blend that makes every bite cozy and fragrant.
Salt: Balances sweetness and heightens the spices.
Shredded Carrots: Freshly grated for moisture and natural sweetness—skip the pre-packed matchsticks for the best texture.
Quick Oats: Adds chew and a slight nutty flavor—old-fashioned oats won’t work quite the same.
Chopped Pecans: For crunch and a lovely, buttery note.
Cream Cheese: Room temperature for smooth frosting—avoid microwaving to prevent runny frosting.
Powdered Sugar: Sweetens and thickens the frosting for spreading.
Milk: Adjusts frosting consistency to your liking, a little goes a long way.

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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 enjoy about this Carrot Cake Cookies with Cream Cheese Frosting Recipe is how flexible it is. You can tweak it based on what you have or your mood, and it always turns out delicious.

Nut-Free Variation: I’ve made these cookies without pecans by swapping in sunflower seeds, which works surprisingly well for a different crunch.
Spice Level: Play with the spices—if you like it warmer, throw in a pinch of cayenne or extra ginger for a kick.
Sweeteners Swap: Occasionally, I replace granulated sugar with coconut sugar for a deeper flavor, but make sure the cream cheese frosting complements that sweetness.

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 the Butter and Sugars Until Light and Fluffy

Start by letting your butter soften naturally at room temperature—not in the microwave! Using a mixer, blend the butter with both sugars at medium speed until it’s light and creamy. This usually takes about 2 to 3 minutes. It’s important here to get that fluffiness, which helps the cookies come out tender. Then add eggs one at a time, beating just until combined, followed by vanilla extract. Scrape down the bowl sides to make sure everything mixes evenly.

Step 2: Combine Dry Ingredients and Mix Gently

In a separate bowl, whisk your flour, baking soda, salt, and the wonderful blend of warm spices—cinnamon, ginger, nutmeg, and cloves. Add this dry mix slowly to your wet ingredients with the mixer on low. The dough will be stiff, so finish mixing by hand. This keeps the texture just right. No one wants tough cookies!

Step 3: Fold in Carrots, Oats, and Pecans

Use freshly shredded carrots (I like using the fine shred on my box grater). Stir these into the thick dough along with quick oats and chopped pecans. If you only have old-fashioned oats, pulse them a few times in a food processor to mimic quick oats. Fold gently until everything is combined. Your dough will be dense and sticky—that’s perfect!

Step 4: Scoop, Shape, and Bake

Using a 1 ½ tablespoon scoop (or whatever size you have), form dough balls and space them about 2 inches apart on a parchment-lined baking sheet. I like to flatten them slightly with my palm because this helps them bake evenly. Bake at 375°F for 10 to 12 minutes until the edges look lightly golden. Don’t overbake—you want soft, moist centers! Let the cookies sit on the sheet for a few minutes before moving them to a wire rack to cool completely.

Step 5: Whip Up the Cream Cheese Frosting

Beat room temperature cream cheese and butter together until fluffy—this step takes about 2 to 3 minutes. Then gradually add powdered sugar, starting on low to avoid a sugar cloud, and then speed up to medium-high until thick and creamy. Add milk by the tablespoon to reach a spreadable consistency. Remember: Don’t microwave your cream cheese or butter; it will get too runny and hard to frost.

Step 6: Frost and Enjoy

Once the cookies are fully cooled, spread a generous dollop of cream cheese frosting on each. If you like, sprinkle with extra chopped pecans for texture and visual appeal. These cookies will disappear before you know it!

Top Tip

From making this recipe several times, I want to share a few small tweaks that really boost your success and confidence with these cookies.

Softening Butter & Cream Cheese: Take them out an hour before baking or frosting; this prevents runny dough or frosting that’s too thin.
Don’t Overmix Dough: When you add the dry ingredients, stop mixing as soon as combined to keep the cookies tender, not tough.
Use Freshly Grated Carrots: It makes a real difference—pre-packaged carrots tend to be thicker and can affect the cookie’s texture and moisture.
Watch Your Oven: Every oven is different; start checking a minute or two early to avoid overbaking, which dries out these yummy cookies.

How to Serve Carrot Cake Cookies with Cream Cheese Frosting Recipe

Carrot Cake Cookies - Serving Suggestion

Garnishes

I love topping my frosted cookies with a little extra chopped pecans or even a sprinkle of finely grated orange zest sometimes. It adds a nice contrast in texture and a fresh brightness that complements all the warm spices.

Side Dishes

These cookies pair wonderfully with a warm cup of chai tea or a creamy latte. For brunch, I like to serve them alongside fresh fruit or yogurt to balance the sweetness.

Creative Ways to Present

For special occasions, I’ve laid these cookies out on a pretty platter sprinkled with edible flowers or dusted with a bit of cinnamon sugar for an elegant touch. Mini cookie sandwiches filled with frosting are also a fun twist that always gets smiles!

Make Ahead and Storage

Storing Leftovers

Once frosted, keep your carrot cake cookies in an airtight container in the fridge. They’ll last up to 4 days this way, but honestly, they rarely last that long around my house! If unfrosted, you can keep them in a sealed container at room temperature for about 3 days.

Freezing

I’ve frozen these cookies both frosted and unfrosted. Lay them out single layer on a baking sheet until frozen solid, then wrap individually in plastic wrap and store in freezer bags. When you’re ready, let them thaw at room temperature for 15-20 minutes. The frosting stays smooth and creamy after thawing—no weird texture changes.

Reheating

If you want to warm your cookies, pop them in the microwave for about 10 seconds or so, just until slightly soft but not melted. It revives that fresh-baked feel without melting the frosting into goo.

Frequently Asked Questions:

Can I use old-fashioned oats instead of quick oats in this Carrot Cake Cookies with Cream Cheese Frosting Recipe?

Old-fashioned oats are thicker and have a chewier texture, which will change the cookie’s consistency. To mimic quick oats, pulse whole oats a few times in a food processor until finer, and then use that. It helps maintain the right texture in your cookies.

Why shouldn’t I microwave the butter or cream cheese for this recipe?

Microwaving butter or cream cheese can cause them to become too soft or even start to melt, which affects the dough consistency and frosting texture negatively. Letting these ingredients soften at room temperature keeps your dough firm enough to shape and your frosting smooth but stable.

How do I prevent my Carrot Cake Cookies from becoming dry?

The key is not to overbake them. Remove the cookies from the oven as soon as the edges start turning golden but the centers still look soft. Plus, the shredded carrots and cream cheese frosting help keep moisture locked in for a tender bite.

Can I make these cookies gluten-free?

Yes! I’ve had success using a gluten-free all-purpose flour blend in a 1:1 substitution. Just make sure your baking soda and oats are certified gluten-free. The texture might be a bit different but still delicious.

Final Thoughts

Making these Carrot Cake Cookies with Cream Cheese Frosting Recipe reminds me of cozy afternoons spent chatting with friends over sweet bites. They’re approachable enough for a weekday treat but special enough to share at celebrations. I hope you enjoy baking (and eating!) them as much as I do — they really do brighten any day.