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Cream Cheese Frosted Carrot Cake Cookies – Soft, Spiced, and Crowd-Pleasing

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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Ingredients Method

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)
  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add egg and vanilla. Beat in the egg and vanilla until smooth. Scrape down the bowl to ensure everything is incorporated.
  5. 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.
  6. Add dry to wet. Add the flour mixture and mix on low just until no dry streaks remain. Do not overmix.
  7. Stir in mix-ins. Fold in nuts and raisins if using. They add texture and a classic carrot cake feel.
  8. 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.
  9. 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.
  10. 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.
  11. 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.