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Carrot Cake Cookies are so delicious, and so easy to make. They have all the great flavors of a carrot cake, and they have a tangy cream cheese frosting, which just makes them doubly good. 
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5 from 2 votes

Carrot Cake Cookies

Carrot Cake Cookies are so delicious, and so easy to make. They have all the great flavors of a carrot cake, and they have a tangy cream cheese frosting, which just makes them doubly good. 
Prep Time10 mins
Cook Time15 mins
Course: Dessert
Servings: 48
Calories: 154kcal
Author: Jill

Ingredients

Cookie Ingredients

  • 1 cup of butter - softened
  • 1 cup of brown sugar - packed
  • 1/2 cup of sugar
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 2 1/4 cups of flour
  • 1 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon of ground ginger
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground cloves
  • 1 cup of shredded fresh carrots not pre-packaged
  • 2 cups of quick cooking oats
  • 1 cup of finely chopped pecans

Cream Cheese Frosting Ingredients

  • 4 ounces of cream cheese - softened
  • 4 Tablespoons of butter - softened
  • 1 teaspoon of vanilla
  • 2 1/2 cups of powdered sugar
  • Milk or half and half as needed

Instructions

Directions:

  • Set the oven to 375 degrees, and line two cookie sheets with Parchment paper, and set aside.
  • In the mixing bowl of a stand mixer, add the softened butter, brown sugar, sugar, eggs, and vanilla. Mix on low until blended, scrape down sides of bowl with a spatula, and mix on high speed until light and fluffy.
  • In a separate bowl, mix the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, and sift together, until completely blended, and well mixed.
  • Add the flour mixture to the mixing bowl, a little at a time, mixing between additions, until all the flour has been added.
  • Peel two or three carrots, and cut them in large pieces. In a large blender, place the carrot pieces, and blend on high, until the carrots are shredded into small pieces.
  • Measure the carrots in a 1 cup measuring cup, and add them to the mixing bowl.
  • Add the quick cooking oats, and chopped pecan, and blend until the cookie dough is completely mixed.
  • Scoop the cookies out onto cookie sheets, about 2 inches apart.
  • Place some sugar in a shallow dish, and with the flat end of a glass, dip the glass in a small amount of water, and then into the sugar. Lightly press the cookies with the glass, smashing the tops slightly.
  • Bake for 15 - 18 minutes, or until the edges of the cookies are golden brown.
  • Set on a wire rack to cool.

Frosting Directions:

  • In the mixing bowl of a stand mixer, add the softened cream cheese, butter, and vanilla, and mix on medium speed until well blended.
  • Turn mixer to high, and mix until light and fluffy, scraping down the sides of the bowl, and mixing again.
  • Add powdered sugar a little at a time, and blend until all powdered sugar has been added.
  • Add a few drops of milk or half n half to the cream cheese frosting and mix until light and fluffy.
  • When cookies are completely cool, frost cookies with cream cheese frosting.
  • Sprinkle cookies with a little cinnamon, or garnish tops with chopped pecans if desired.

Nutrition

Serving: 48g | Calories: 154kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 91mg | Potassium: 49mg | Fiber: 1g | Sugar: 13g | Vitamin A: 636IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg