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–+ servings
Carrot Cake Cookies

Irresistibly Soft Carrot Cake Cookies with Cream Cheese Frosting

Deliciously soft and chewy carrot cake cookies with creamy frosting make for an impressive dessert. Perfect for gatherings or cozy nights in.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter softened
  • 1 cup Brown Sugar
  • 1 cup Granulated Sugar
  • 2 large Large Eggs
  • 2 teaspoons Vanilla pure extract
  • 2 cups All-Purpose Flour
  • 1 cup Rolled Oats old-fashioned
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 teaspoons Cinnamon
  • 1 teaspoon Salt
  • 2 cups Finely Grated Carrots
  • 1 cup Unsweetened Coconut
  • 1 cup California Raisins
For the Cream Cheese Frosting
  • 8 oz Cream Cheese softened
  • 1 cup Butter softened
  • 4 cups Powdered Sugar adjust to taste
  • 1 teaspoon Vanilla

Equipment

  • Mixing Bowl
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Spatula
  • cookie scoop
  • Wire rack

Method
 

Steps
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add large eggs and vanilla extract. Beat until smoothly incorporated.
  4. Gradually mix in all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, and salt.
  5. Fold in finely grated carrots, unsweetened coconut, and California raisins until evenly distributed.
  6. Scoop rounded tablespoonfuls of dough onto prepared baking sheets, spacing them 2 inches apart.
  7. Bake for 9–10 minutes until edges are lightly browned and cookies look soft.
  8. Cool cookies on sheets for 5 minutes then transfer to wire racks to cool completely.
  9. In a separate bowl, whip together cream cheese, softened butter, and vanilla until smooth. Gradually mix in powdered sugar until fluffy.
  10. Spread cream cheese frosting on the flat side of one cookie and top with another cookie, forming a sandwich. Repeat until all are assembled.
  11. Let the assembled cookies sit for 1-2 hours to allow frosting to set.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 1000IUCalcium: 25mgIron: 0.5mg

Notes

Store cookies in the fridge for 5-7 days or freeze for up to 3 months. Chill dough for uniform sizes. Use finely grated carrots to avoid excess moisture.

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