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Carrot Cookies
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Carrot Cookies

Course: Dessert
Author: Jill


  • Ingredients
  • 3/4 C unsalted sweet cream butter softened
  • 1 C light brown sugar
  • 1/2 C sugar
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 1/2 C flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 1 C chopped shredded carrots
  • 3/4 C unsweetened coconut
  • 1/2 C raisins
  • 2 C old fashioned oats
  • 1/2 C chopped pecans
  • Cream Cheese Icing Ingredients
  • 1 C powdered sugar
  • 4 oz cream cheese softened
  • 5 tsp whole milk
  • 1/4 tsp pure vanilla extract
  • 1 squeeze bottle


  • Preheat oven to 350 degrees and line a cookie sheet with parchment paper
  • Using a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt
  • Using a standing mixer, beat together the butter, brown sugar, and sugar until light and fluffy
  • Beat in the eggs, one at a time until combined after each egg
  • Beat in the vanilla until combined
  • Gradually beat in the dry ingredients into the wet until combined
  • Fold in the carrot, coconut, raisins and oatmeal with a rubber spatula until combined
  • Using a cookie scoop, scoop out mounds of dough onto the cookie sheet
  • Bake for 15-17 minutes or until lightly golden
  • Allow to cool completely before baking off the remaining cookie dough
  • Using a large bowl and hand mixer, beat together the cream cheese, powder sugar, milk and vanilla until combined and smooth
  • Scoop the icing into the squeeze bottle
  • Drizzle icing over cooled cookies and sprinkle with chopped pecans
  • Allow the icing to harden for 1 hour before enjoying!