Carrot Cake Cookies

Total Time: 50 min | Servings: 4

Turn this classic spring cake into a batch of cookies. You can spread the cream cheese icing on top of finished carrot cake cookies or make a sandwich cookie.

These are soft cookies. Don't try to remove them from the tray too soon. To reduce some of the moisture, try squeezing some of the liquid out of the grated carrots by placing them in cheesecloth or in some paper towels. The dough should rest for at least 2 hours before baking, but feel free to leave it overnight. Chilling the dough balls before baking is critical. It will prevent some spreading of the cookie. To keep the icing firm you may wish to store these in the refrigerator.


For the cookie:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla
  • 1 1/2 cups grated carrots (3-4 medium)
  • 1 cup raisins
  • 1 1/4 cups chopped walnuts
  • 1 cup rolled oats

For the icing:

  • 8 ounces cream cheese
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/2 cups confectioners sugar
  • 3/4 teaspoon vanilla extract
  • 1/2 cup walnuts, finely chopped


For the cookie:

  1. Sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Whisk to fully blend. Set aside.
  2. Cream together butter and both sugars on medium speed until light and fluffy (about 2-3 minutes).
  3. Add eggs and vanilla. Mix thoroughly.
  4. With mixer on lowest speed, gradually add flour mixture and mix only until moistened.
  5. Add carrot, raisins, walnuts and oats. Mix just until incorporated.
  6. Cover dough and let rest in refrigerator for at least 2 hours.
  7. Preheat oven to 350° F.
  8. Using a cookie scoop, place dough on parchment-lined baking sheets. Chill for 15 minutes before baking.
  9. Bake for 10-12 minutes or until cookies are lightly browned.
  10. Remove from oven, but allow cookies to sit on tray for 2 minutes before transferring to wire rack.
  11. Cool completely before icing.

For the icing:

  1. Cream together cream cheese and butter.
  2. Add confectioners' sugar and vanilla.
  3. Mix until smooth and creamy.
  4. Apply to top of cookie with an offset spatula.
  5. Sprinkle on finely chopped nuts.


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