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Delicious carrot cake cookies with cream cheese frosting on a plate.

Carrot Cake Cookies with Cream Cheese Frosting

Creamy, warmly spiced, and delightfully chewy, these Carrot Cake Cookies with Cream Cheese Frosting capture all the comfort of a classic carrot cake in a handheld treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 cookies
Calories 150 kcal

Equipment

  • Stand Mixer
  • Baking Sheets
  • Parchment Paper
  • Mixing Bowl

Ingredients
  

Ingredients for Cookies

  • 1 stick Unsalted Butter, softened (room temperature)
  • 1/2 cup Light Brown Sugar, packed
  • 1/2 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 large Egg
  • 1 cup All-Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Ground Ginger
  • 1/2 teaspoon Salt
  • 1/2 cup Rolled Oats
  • 1/2 cup Sweetened Shredded Coconut
  • 1/2 cup Golden Raisins, soaked and drained
  • 3/4 cup Grated Carrots, packed
  • 1/2 cup Chopped Walnuts

Ingredients for Frosting

  • 2 ounces Cream Cheese, softened
  • 2 tablespoons Butter, softened
  • 1 to 1.5 cups Powdered Sugar, sifted (for frosting)
  • 1/2 teaspoon Vanilla (for frosting)

Instructions
 

  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together butter and sugars for 2-3 minutes until lightened in color and fluffy.
  • Add the egg and vanilla and keep mixing to combine. Scrape down sides of the bowl.
  • In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Whisk together.
  • Add the flour mixture to the butter mixture and beat on low until just combined.
  • With the mixer still on low, add the oats, coconut, raisins, carrots, and walnuts.
  • Place dough in the refrigerator to chill for at least 2 hours.
  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • Scoop dough into mounds and place on cookie sheets. Bake for 10-12 minutes until set around the edges but still soft in the center.
  • Let cookies cool for a few minutes and transfer to a wire rack.
  • In the stand mixer, cream together cream cheese and butter until smooth.
  • Slowly add powdered sugar and vanilla, mixing until light and fluffy. Spread or pipe onto cooled cookies.

Notes

Chill time matters: Don’t skip the 2-hour chill; it prevents excessive spreading and intensifies flavor. If short on time, freeze scoops for 20–30 minutes before baking.
Keyword Cookies, Easy