Carrot Cake Cookies: chewy oatmeal cookies loaded with shredded carrots, raisins, and coconut — all the flavors of carrot cake in cookie form.
This recipe might be the best way to enjoy vegetables in dessert form. With warm cinnamon, sweet raisins, and a touch of coconut, these cookies capture everything you love about carrot cake in a quick, handheld treat.
They’re straightforward to prepare and ready in about 30 minutes—no dough chilling required. The texture is tender and chewy from oats and brown sugar, and the cream cheese frosting on top makes them irresistible.
Why You’ll Love These
- Ideal texture: Brown sugar and oats create moist, chewy cookies with soft centers and slightly crisp edges.
- Classic flavors: The recipe includes traditional carrot cake elements—cinnamon, raisins, shredded carrots, and optional coconut—for authentic flavor in cookie form.
- Frosting finish: A simple cream cheese frosting elevates the cookies and adds that classic carrot cake tang.
Ingredient Notes and Shopping Tips
- Carrots: For best texture and freshness, shred whole carrots at home using the fine side of a box grater or a food processor rather than using pre-shredded bagged carrots.
- Raisins: These add sweetness and chew; omit if you prefer.
- Coconut: Unsweetened shredded coconut is optional but recommended for extra texture and flavor.
- Pecans or walnuts: Chopped pecans are traditional for carrot cake; walnuts work well too if you prefer.
How to Make Carrot Cake Cookies
- Prep: Preheat the oven to 350°F (175°C). Line a cookie sheet with nonstick foil or parchment and lightly spray.
- Cream butter and sugars until light and fluffy, then add eggs and vanilla.
- Mix dry ingredients: stir in cinnamon, baking soda, salt, and flour until just combined.
- Fold in shredded carrots, oats, raisins, coconut (if using), and chopped pecans or walnuts.
- Scoop dough onto the prepared sheet using a cookie scoop for even sizes. Bake 15–17 minutes, until edges are golden and centers are set. Cool completely on the pan before frosting.
- Make the cream cheese frosting by beating together softened cream cheese, powdered sugar, a little milk, and vanilla until smooth. Drizzle or spread over cooled cookies and top with chopped nuts if desired.
Tips and Tricks
- Avoid overmixing: Stir the dough just until the flour disappears. Overmixing produces tough cookies.
- Consistent sizing: Use a cookie scoop for uniform cookies and even baking.
- Watch the bake time: Remove cookies when the edges are golden and centers are barely set; they’ll finish as they cool on the pan.
- Icing options: Drizzle frosting with a squeeze bottle for a neat finish, or spread it and sandwich two cookies for a filled cookie variation.
Try sandwiching two cookies with frosting in the middle for a fun twist.
Store cooled cookies in an airtight container in the refrigerator to keep them moist. If you prefer them warm, set refrigerated cookies out 15–20 minutes before serving to come to room temperature.
Yes. Cool cookies completely before freezing. If they are frosted, flash-freeze on a sheet pan for 30 minutes, then transfer to a freezer-safe bag or container. Freeze for up to three months. You can also freeze scooped raw dough for later baking.
More Cookies To Try
Coffee Cookies with espresso chips
Brownie Cookies — rich and fudgy
Oreo Cookies with cream cheese
Bacon Chocolate Chip Cookies — sweet meets salty
Cake Mix Texas Sheet Cake Cookies
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📖 Recipe
Carrot Cake Cookies
Ingredients
For the Cookies
- ¾ cup butter, softened
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup shredded carrots
- ¾ cup unsweetened shredded coconut (optional)
- ½ cup raisins
- 2 cups old-fashioned oats
- ½ cup pecans, roughly chopped
For the Cream Cheese Frosting
- 1 cup powdered sugar
- 4 ounces cream cheese, softened
- 5 teaspoons whole milk
- 1 teaspoon vanilla extract
Instructions
For the Cookies
- Preheat oven to 350°F (175°C). Line a cookie sheet with nonstick foil or parchment and lightly spray.
- In a large bowl, cream butter with brown and white sugars until light and fluffy.
- Add eggs and vanilla, then stir in baking soda, cinnamon, and salt.
- Gradually add flour, mixing until just combined. Do not overmix.
- Fold in shredded carrots, coconut (if using), raisins, and oats. Stir in chopped pecans.
- Using a medium cookie scoop, place dough on the prepared pan. Bake 15–17 minutes, until golden brown. Cool completely on the cookie sheet.
For the Frosting
- In a bowl, beat cream cheese, powdered sugar, milk, and vanilla until smooth.
- Drizzle or spread frosting over cooled cookies, sprinkle with chopped pecans, and enjoy.
Notes
- Carrots: Shred fresh carrots using the fine side of a box grater or a food processor for the best texture.
- Walnut alternative: Walnuts can be used instead of pecans if preferred.
- Do not over mix: Mix dough only until no dry flour shows to avoid dense cookies.
- Use a cookie scoop: For evenly sized cookies and consistent baking.
- Do not over bake: Remove when edges are golden and centers just set; they firm up as they cool.
- Drizzle icing with a squeeze bottle or spread it for sandwich cookies.
Store in the refrigerator. Freeze baked cookies or unbaked dough for up to three months.
Nutrition
