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 to thin frosting consistency

There’s nothing quite like the cozy warmth of spices mingling with the sweet freshness of shredded carrots. That’s what makes my Carrot Cake Cookies with Cream Cheese Frosting Recipe so uniquely delicious — a tender, chewy cookie packed with texture and topped with that classic creamy frosting we all love.

The image shows several round carrot cookies on a black cooling rack, each topped with a thick layer of smooth white cream cheese frosting. The cookies have a rough texture with visible bits of carrot and nuts, in light brown color. The frosting is spread in a soft, slightly swirled dome on top of each cookie. On the cream, small crumbled bits of nuts are sprinkled in the center. The background is a white marbled surface, adding a clean contrast to the warm colors of the cookies. 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

This recipe holds a special place in my heart because it fuses the nostalgic flavors of carrot cake with the convenience and fun of a cookie. Every bite offers soft, moist carrot cake notes with a gentle crisp edge, all dressed up with luscious cream cheese frosting that’s just the right balance of tangy and sweet.

Delightful Texture: The combination of quick oats and chopped pecans gives an irresistible chew and crunch.
Perfectly Spiced: Warm spices like cinnamon, nutmeg, and cloves create an inviting aroma that fills your kitchen.
Make-Ahead Friendly: These cookies frost wonderfully in advance, making them perfect for parties or gifting.
Cream Cheese Frosting: That tangy, silky frosting rounds everything out, turning simple cookies into a dessert showstopper.

Ingredients & Why They Work

Each ingredient in this Carrot Cake Cookies with Cream Cheese Frosting Recipe plays a key role in delivering flavor, texture, and that perfect balance between cakey and cookie-like. Let’s walk through the essentials so you know exactly why they’re included and what to look for when shopping.

Flat lay of a small mound of softly softened pale yellow butter, two whole uncracked brown eggs, a small white ceramic bowl filled with packed dark golden brown sugar, another small white bowl with fine white granulated sugar, a simple white bowl with light golden finely shredded fresh carrots, a small white bowl holding finely chopped rich brown pecans, a small white bowl containing light beige all-purpose flour, a white bowl with quick oats showing delicate, pale tan flakes, a tiny white bowl of warm brown ground cinnamon, a tiny white bowl of pale beige ground ginger, a tiny white bowl of off-white baking soda powder, a tiny white bowl with coarse white salt, a tiny white bowl with dark brown ground cloves, a tiny white bowl with light brown ground nutmeg, a small white ceramic bowl with soft cream cheese, a small white bowl holding pure white powdered sugar, a small white bowl of clear milk, and a small white bowl of amber vanilla extract, all arranged with perfect symmetry 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: I always use unsalted, softened to room temperature for better control over salt—and it creates tender, moist cookies.
Browns Sugar: Its molasses content adds moisture and depth, giving the cookies a rich sweetness and chewiness.
Granulated Sugar: Adds sweetness and helps with browning for those lightly golden edges.
Eggs: They bind everything and add structure while keeping the cookies tender.
Vanilla Extract: A little vanilla goes a long way in highlighting the spices and balancing flavors.
All-Purpose Flour: Provides the foundation without making the cookie too dense.
Baking Soda: Gives a light rise for a soft, chewy texture.
Spices: Cinnamon, ginger, nutmeg, and cloves — these classic carrot cake spices bring warmth and nostalgia.
Shredded Carrots: Freshly grated carrots add natural sweetness and moistness – trust me, don’t skip the fresh part!
Quick Oats: These add chewiness without the heaviness of old-fashioned oats. If you only have rolled oats, give them a quick pulse in a food processor to mimic quick oats texture.
Pecans: I love these for the buttery crunch, but walnuts work too if you prefer.
Cream Cheese (for frosting): Softened to room temp to blend smoothly, offering that signature tang and richness.
Butter (for frosting): Same as above, it makes the frosting creamy and easy to spread.
Powdered Sugar: Sweetens and thickens the frosting perfectly.
Milk: Just a splash to thin the frosting to your desired spreadability.

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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 of the best things about my Carrot Cake Cookies with Cream Cheese Frosting Recipe is how adaptable it is. I often tweak the nuts or spices depending on what I have or what mood I’m in. Let me share a couple ways I've personalized it that you might like to try.

Add-ins: I’ve experimented with raisins or dried cranberries folded right into the dough — they add a lovely chewiness and sweetness contrast.
Nut Variations: Sometimes I swap pecans for walnuts or even toasted almonds for a different crunch flavor. Toasting brings out amazing nutty notes.
Spice Levels: Feel free to increase or decrease the ground ginger or cloves depending on how spicy you like it. I go heavy on cinnamon because it’s my favorite.
Dairy-Free Frosting: I’ve tried using vegan cream cheese and dairy-free butter for frosting and it tastes surprisingly close to the original!

Step-by-Step: How I Make Carrot Cake Cookies with Cream Cheese Frosting Recipe

The image shows a close-up of small round carrot cookies, about two layers thick. The bottom layer is a textured golden brown cookie with small orange carrot bits visible. On top, there's a thick white icing layer with a smooth, creamy texture that covers each cookie fully. The icing is sprinkled with small pieces of chopped nuts, light brown and slightly shiny. One cookie in the front has a bite taken out, showing its soft crumb inside. The cookies are on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Creaming Butter and Sugars — The Key to Softness

I start by beating room temperature butter with both brown and granulated sugars until the mixture becomes light and fluffy. This step is crucial—it traps air, helping the cookies rise and stay tender. Be patient here; it usually takes a good 3-4 minutes with a mixer. When I added the eggs, I do one at a time ensuring each is well incorporated but don’t overmix, or the cookies can become tough.

Step 2: Mix Dry Ingredients and Spice Up Your Dough

In a separate bowl, I whisk together flour, baking soda, salt, and all those cozy spices: cinnamon, ginger, nutmeg, and cloves. Then, with my mixer on low, I gradually add the dry mixture to the wet. The dough gets really thick here, so I finish mixing gently by hand. This prevents overworking the gluten and keeps the texture perfect.

Step 3: Fold in Fresh Carrots, Quick Oats & Pecans

After the dough is mostly combined, I stir in the grated carrots, quick oats, and chopped pecans by hand. Freshly grated carrots add moisture—small shreds from a box grater work best. Also, I always recommend quick oats for chew without heaviness; if you only have rolled oats, pulse them a few times in a food processor.

Step 4: Shape & Bake with Care

I use a 1 ½ tablespoon scoop to portion the dough onto a parchment-lined baking sheet, placing them about 2 inches apart. I give each ball a gentle flattening so they bake evenly. Bake at 375°F for 10-12 minutes—watch for lightly golden edges but be careful not to overbake, as you want them soft and tender. I let the cookies cool on the pan briefly before transferring them to a rack to cool completely before frosting.

Step 5: Whip Up the Cream Cheese Frosting

Softening room temperature butter and cream cheese, I beat them together with vanilla extract until fluffy. Gradually, I add powdered sugar on low speed to prevent a sugar cloud, then ramp up speed to get that silky, spreadable consistency. A splash of milk helps thin the frosting just right. Spread it generously once the cookies are fully cool to prevent melting.

Top Tip

After making these cookies several times, I’ve learned a few key tricks that keep these carrot cake cookies tasting fresh and looking perfect every time.

Butter & Cream Cheese Softening: Never microwave to soften—letting them sit at room temp is slow but key to stable dough and frosting.
Don’t Overmix the Dough: Thick dough can be tempting to stir vigorously, but gentle folding keeps cookies tender.
Use Freshly Grated Carrots: I once used pre-shredded matchstick carrots and noticed the texture was off—fresh grated is best every time.
Watch Your Bake Time: The cookies keep baking slightly after coming out of the oven, so pull them when edges turn golden but centers still look soft.

How to Serve Carrot Cake Cookies with Cream Cheese Frosting Recipe

carrot cake cookies - Serving Suggestion

Garnishes

I usually top each frosted cookie with a sprinkle of chopped pecans—it adds that extra bit of crunch that contrasts beautifully with the creamy frosting. Sometimes I dust a light pinch of cinnamon on top too, just for a little aromatic flair.

Side Dishes

These cookies shine best on their own with a glass of cold milk or hot tea, but I’ve also paired them with a simple vanilla yogurt dip for brunch gatherings. They make a lovely finish to a casual lunch or a sweet afternoon pick-me-up.

Creative Ways to Present

For holiday parties, I’ve arranged them on tiered dessert trays with edible flowers and fresh carrot tops as a whimsical nod to their main ingredient. You can also pipe the cream cheese frosting with a star tip for a fancy look, or drizzle melted white chocolate for an extra indulgence.

Make Ahead and Storage

Storing Leftovers

Once frosted, I keep the cookies in an airtight container in the fridge for up to 4 days. They stay deliciously soft and the frosting holds up well. Just remember to bring them back to room temperature before serving so the frosting is silky again.

Freezing

Freezing works beautifully here! Whether frosted or not, I freeze the cookies on a baking sheet first so they don’t stick together, then wrap individually in plastic wrap and place in freezer bags. When you’re ready to enjoy, thaw them wrapped on the counter for about 20 minutes. The texture and flavor stay surprisingly fresh.

Reheating

If you want a freshly baked feel, I gently warm unfrosted cookies in a 300°F oven for 5 minutes before frosting. For leftovers with frosting, I skip the heat and just enjoy them at room temp to keep that creamy topping intact.

Frequently Asked Questions:

Can I use old-fashioned rolled oats instead of quick oats?

Old-fashioned oats are too coarse and won’t give the same chewy texture. However, you can pulse rolled oats in a food processor a few times until they resemble quick oats and use those as a substitute.

Why shouldn’t I microwave butter or cream cheese to soften?

Microwaving can melt the butter or cream cheese unevenly, making dough too soft or frosting too runny. Softening at room temperature ensures smooth texture and easier mixing without compromising the structure.

Can I make these cookies dairy-free?

Yes! You can substitute vegan butter and dairy-free cream cheese alternatives in the frosting. The texture may vary slightly but the overall flavor stays delicious.

How long do carrot cake cookies last?

Stored in an airtight container at room temperature, these cookies last about 3-4 days un-frosted, and up to 4 days refrigerated once frosted. For longer storage, freezing is your best bet.

Final Thoughts

I can’t recommend this Carrot Cake Cookies with Cream Cheese Frosting Recipe enough—it’s like carrying around a little slice of homemade comfort that’s easy to share and impossible to resist. Whether you’re making them for a special occasion or just an afternoon treat, these cookies are bound to bring a smile. Give them a try and see why they’ve become my go-to whenever I want a sweet that feels both nostalgic and fresh.