Cream Cheese Frosted Carrot Cake Cookies – Soft, Spiced, and Crowd-Pleasing
These cookies bring the best parts of carrot cake into a portable, hand-held treat. They’re soft, lightly spiced, and topped with a tangy cream cheese frosting that melts perfectly into each bite. If you love carrot cake but don’t want to commit to a whole layer cake, these are the perfect solution.
Share them at a potluck, pack them in a lunchbox, or enjoy one with your afternoon coffee. They’re familiar, comforting, and surprisingly easy to make.
Cream Cheese Frosted Carrot Cake Cookies – Soft, Spiced, and Crowd-Pleasing
Ingredients
Method
- Prep your oven and pans. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.This prevents sticking and helps cookies bake evenly.
- Mix dry ingredients. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. This prevents clumps and evenly distributes leavening.
- Cream butter and sugars. In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy, about 2 minutes.This step builds structure and helps the cookies rise.
- Add egg and vanilla. Beat in the egg and vanilla until smooth. Scrape down the bowl to ensure everything is incorporated.
- Fold in carrots and oats. Squeeze excess moisture from the grated carrots using a clean towel or paper towels. Stir in the carrots and oats until evenly distributed.
- Add dry to wet. Add the flour mixture and mix on low just until no dry streaks remain.Do not overmix.
- Stir in mix-ins. Fold in nuts and raisins if using. They add texture and a classic carrot cake feel.
- Portion and bake. Scoop 1 1/2-tablespoon mounds (a medium cookie scoop works well) onto the prepared sheets, spacing about 2 inches apart. Gently flatten the tops slightly for even baking.Bake 10–12 minutes, or until the edges are set and the centers look just dry.
- Cool completely. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. They need to be fully cool before frosting.
- Make the frosting. Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt.Beat until fluffy, adding milk 1 teaspoon at a time until spreadable but not runny.
- Frost and finish. Spread or pipe frosting on cooled cookies. If you like, sprinkle chopped nuts or a dash of cinnamon on top for a pretty finish.
What Makes This Special
These cookies hit all the classic carrot cake notes—warm cinnamon, brown sugar, and sweet carrots—without being overly heavy. The cream cheese frosting adds just the right amount of tang and richness.
You get the texture of a soft-baked cookie with a slight chew, a little crunch from optional nuts, and a nostalgic flavor that feels like home. They’re also quick to bake, freeze well, and hold up to travel.
Ingredients
- 1 1/2 cups (195 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (about 130 g) finely grated carrots (firmly packed, excess moisture squeezed out)
- 1/2 cup (45 g) old-fashioned rolled oats (not instant; optional but great for texture)
- 1/2 cup (60 g) chopped walnuts or pecans (optional)
- 1/3 cup (50 g) raisins or golden raisins (optional)
Cream Cheese Frosting
- 4 ounces (113 g) cream cheese, softened
- 2 tablespoons (28 g) unsalted butter, softened
- 1 1/4 cups (150 g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- 1–2 teaspoons milk (as needed for consistency)
Step-by-Step Instructions
- Prep your oven and pans. Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.This prevents sticking and helps cookies bake evenly.
- Mix dry ingredients. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. This prevents clumps and evenly distributes leavening.
- Cream butter and sugars. In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy, about 2 minutes.This step builds structure and helps the cookies rise.
- Add egg and vanilla. Beat in the egg and vanilla until smooth. Scrape down the bowl to ensure everything is incorporated.
- Fold in carrots and oats. Squeeze excess moisture from the grated carrots using a clean towel or paper towels. Stir in the carrots and oats until evenly distributed.
- Add dry to wet. Add the flour mixture and mix on low just until no dry streaks remain.Do not overmix.
- Stir in mix-ins. Fold in nuts and raisins if using. They add texture and a classic carrot cake feel.
- Portion and bake. Scoop 1 1/2-tablespoon mounds (a medium cookie scoop works well) onto the prepared sheets, spacing about 2 inches apart. Gently flatten the tops slightly for even baking.Bake 10–12 minutes, or until the edges are set and the centers look just dry.
- Cool completely. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. They need to be fully cool before frosting.
- Make the frosting. Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and salt.Beat until fluffy, adding milk 1 teaspoon at a time until spreadable but not runny.
- Frost and finish. Spread or pipe frosting on cooled cookies. If you like, sprinkle chopped nuts or a dash of cinnamon on top for a pretty finish.
Storage Instructions
- Refrigerate: Because of the cream cheese frosting, store cookies in an airtight container in the fridge for up to 5 days. Separate layers with parchment.
- Freeze (unfrosted): Freeze baked, unfrosted cookies in a sealed container or bag for up to 2 months.Thaw at room temperature and frost fresh.
- Freeze (frosted): Freeze in a single layer until solid, then stack with parchment between layers. Thaw in the fridge to preserve texture and frosting shape.
- Room temperature: If your kitchen is cool, you can keep frosted cookies out for a few hours when serving, but return leftovers to the fridge.
Why This is Good for You
These cookies bring a bit of balance to your treat time. Carrots offer beta-carotene and fiber, and using rolled oats adds whole-grain texture that keeps each bite satisfying. The nuts provide healthy fats and a little protein, which help with fullness.
While this is still a dessert, it’s one with ingredients that do more than just taste sweet.
Common Mistakes to Avoid
- Not draining the carrots: Excess moisture leads to cakey, spread-out cookies. Squeeze the grated carrots before adding them.
- Overmixing the dough: Stir just until combined to avoid tough or dense cookies.
- Skipping the parchment: These cookies are soft; parchment helps prevent sticking and overbrowning.
- Frosting warm cookies: The frosting will melt and slide off. Wait until completely cool.
- Using instant oats: They can make the dough gummy.Stick with old-fashioned rolled oats or omit if you prefer.
- Overbaking: Pull them when the edges are set. They’ll finish cooking on the sheet and stay soft.
Recipe Variations
- Glazed Instead of Frosted: Skip the cream cheese frosting and drizzle a simple glaze (powdered sugar plus milk) for a lighter finish.
- Coconut Twist: Add 1/3 cup unsweetened shredded coconut to the dough for chew and tropical notes.
- Spice Lovers: Add 1/4 teaspoon ground ginger and a pinch of cloves for a bolder spice profile.
- Cream Cheese Filling: Sandwich two cookies with a layer of frosting for carrot cake “whoopie pies.”
- Gluten-Free: Use a 1:1 gluten-free flour blend that includes xanthan gum. Check oats are certified gluten-free.
- Lower Sugar: Reduce granulated sugar by 2 tablespoons and use fewer mix-ins.The cookies will still bake well.
- No Oats: Omit oats and add 2 extra tablespoons flour for a smoother texture.
FAQ
Can I use pre-shredded carrots?
You can, but it’s not ideal. Pre-shredded carrots are often dry and thick, which can lead to less flavor and uneven texture. Finely grate carrots at home and squeeze out the moisture for the best result.
How do I get perfectly soft cookies?
Don’t overbake.
Pull them when the edges are set and the centers look just dry. Let them rest on the hot sheet for 5 minutes before moving to a rack. This keeps the centers tender.
Can I make the dough ahead of time?
Yes.
Chill the dough for up to 24 hours. If it seems firm, let it sit at room temperature for 10–15 minutes before scooping. Chilling can help flavors meld and reduce spread.
What if I don’t have cream cheese?
Make a simple vanilla icing with powdered sugar, milk, vanilla, and a pinch of salt.
It won’t have the tang of cream cheese, but it will add sweetness and shine.
Do I have to add nuts and raisins?
No. They’re optional. If you skip them, consider adding a touch more oats or a sprinkle of coconut for texture, but the cookies are great without any mix-ins.
How can I make the frosting thicker or thinner?
For thicker frosting, add more powdered sugar a tablespoon at a time.
For thinner frosting, add milk 1/2 teaspoon at a time. Aim for a spreadable, not runny, consistency.
Can I use oil instead of butter?
For the cookies, butter adds flavor and structure. If you must use oil, use 7 tablespoons neutral oil and chill the dough for 30 minutes to prevent spreading.
Expect a slightly different texture.
How many cookies does this make?
With a medium scoop, you’ll get about 20–22 cookies. If you make them larger, extend the bake time by a minute or two and watch the edges.
Wrapping Up
Cream Cheese Frosted Carrot Cake Cookies give you classic carrot cake flavor in a cozy, easy-to-share form. They’re soft, warmly spiced, and topped with the kind of frosting that makes everyone go back for seconds.
Keep a batch in the fridge for weekday treats, or bake them fresh for a weekend get-together. Simple ingredients, reliable steps, and a result that always feels special—that’s a win in any kitchen.
