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

There’s something irresistibly cozy about the combination of warm spices and moist carrot in a soft cookie, especially when topped with the luscious tang of cream cheese frosting. This Carrot Cake Cookies with Cream Cheese Frosting Recipe perfectly captures that classic carrot cake flavor in a fun, handheld treat you’ll want to munch on all day.

The image shows a batch of cookies laid out on a black cooling rack over a white marbled surface. Each cookie has two layers: the base is a rough, brownish textured cookie with bits of orange and darker spots, and the top layer is a dollop of smooth white frosting spread in a round shape with a slightly uneven surface. The frosting is sprinkled with tiny, light brown nut pieces. The cookies are evenly spaced, appearing soft and fresh, and the lighting highlights the texture of both the cookie and frosting. 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

I’m a huge fan of carrot cake, but making a whole cake feels like a mini project sometimes. These carrot cake cookies with cream cheese frosting bring all the flavors and texture you love about carrot cake in a much quicker, easier way—and trust me, the frosting makes it feel truly special.

Classic flavors in cookie form: The warm spices, grated carrots, and nuts make each bite taste like a mini carrot cake celebration.
Soft, chewy texture: Thanks to quick oats and just the right baking time, these cookies stay soft and moist rather than dry or crumbly.
Decadent cream cheese frosting: The tangy, creamy frosting adds that perfect finish and makes these cookies a treat you’ll want to share.
Simple to customize: You can easily swap nuts or tweak spices depending on what you have—or skip the frosting for a lighter snack.

Ingredients & Why They Work

When I first gathered ingredients for this Carrot Cake Cookies with Cream Cheese Frosting Recipe, I realized it’s a beautiful balance of pantry staples with fresh components like carrots and nuts. Each ingredient has a purpose to build texture, moisture, and flavor.

Flat lay of a small pile of whole uncracked brown eggs, a small mound of softened butter shaped into a smooth pat, a heap of packed brown sugar, a heap of granulated white sugar, a small white ceramic bowl filled with vanilla extract, a small white ceramic bowl holding finely ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt arranged side by side, a small white ceramic bowl filled with all-purpose flour, a small white ceramic bowl with baking soda powder, a neat pile of freshly shredded bright orange carrots, a small mound of quick oats with a pale beige color, a small pile of finely chopped pecans showing their rich brown texture, a small white ceramic bowl containing cream cheese softened to room temperature, a small white ceramic bowl with powdered sugar, a small white ceramic bowl with smooth butter softened to room temperature, and a small white ceramic bowl with milk, all placed 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: Use softened butter at room temp (not melted!) for a creamy batter that holds air, helping cookies stay soft and tender.
Brown sugar & granulated sugar: Brown sugar adds moisture and depth, while granulated sugar helps with that slight crisp edge.
Eggs: Bind the dough together while adding moisture and richness.
Vanilla extract: Brings out the sweetness and enhances overall flavor.
All-purpose flour: The base for structure—measuring carefully keeps cookies from becoming cakey or flat.
Baking soda: Gives just enough lift so cookies aren’t dense, while reacting with acidic ingredients.
Ground cinnamon, ginger, cloves, nutmeg: The trademark warm spices that scream carrot cake—freshly ground or pre-mixed works well.
Salt: Balances sweetness and boosts flavor depth.
Shredded carrots: Fresh grated carrots (not matchstick style) give moisture and subtle sweetness—grate finely for best texture.
Quick oats: Add chew without heaviness—old-fashioned oats can be chopped to mimic if needed.
Chopped pecans: Crunchy contrast that pairs beautifully with the soft cake flavors.
Cream cheese & butter for frosting: Softened at room temp, they blend into a dreamy, tangy frosting that’s not too sweet.
Powdered sugar: Gives the perfect smooth frosting texture.
Milk: Used sparingly to adjust frosting to ideal spreading consistency.

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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

I love switching up nuts depending on what’s in the pantry—sometimes I use walnuts for a slightly earthier note. Also, if you prefer a sweeter frosting, just add a touch more powdered sugar. It’s all about making the cookie your cozy little masterpiece.

Nut swap: Walnuts or even chopped pistachios make a great alternative to pecans and add your personal nutty touch.
Spice variations: Feel free to adjust spices—some days I like to amp up the ginger for a little extra zing.
Frosting-free option: Skipping the frosting makes these great as an everyday snack without the indulgence, but personally, I think you’d be missing out!
Mini versions: Make smaller cookies for bite-sized servings, perfect for parties or lunchbox treats.

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

The image shows a close-up of a soft cookie topped with a thick layer of smooth white icing, sprinkled with small pieces of chopped nuts. The cookie has a coarse, textured surface with visible bits of orange and brown, indicating ingredients like carrot or spices. One cookie in the front has a bite taken out of it, revealing a moist and crumbly inside with the same orange and brown flecks. The cookies are placed on a white plate with a white marbled surface beneath. The photo is detailed and focused on the front cookie, giving a warm and inviting feel. photo taken with an iphone --ar 2:3 --v 7

Step 1: Creaming the Butter and Sugars

Start by making sure your butter is perfectly softened—not melted! Cream it together with both the brown and granulated sugars until you get a light, fluffy mixture. This step traps air, which is key for soft cookies. I usually beat on medium speed for about 2-3 minutes, then add eggs one at a time, mixing just until combined, and finally stir in the vanilla. Scrape the bowl sides—you don’t want any pockets of unmixed butter.

Step 2: Mixing Dry Ingredients and Then Combining

Whisk together your flour, baking soda, salt, and those wonderful spices in a separate bowl. Slowly mix this dry mix into the wet ingredients on low speed—it’s going to get thick fast, so I usually switch to folding by hand once it gets tough on the mixer. This gives you better control and prevents overmixing.

Step 3: Adding Carrots, Oats, and Nuts

Fold in the freshly grated carrots, quick oats, and chopped pecans gently but thoroughly. These ingredients add that signature texture and flavor. Remember, freshly grated carrots (using the small holes on your grater) work best to keep the texture perfect—pre-packaged shredded carrots are usually too coarse.

Step 4: Scooping and Baking

I use a 1 ½ tablespoon scoop to portion out the dough into balls, spacing them about 2 inches apart on parchment-lined baking sheets. Lightly flatten the tops with your fingers or the bottom of a glass dipped in flour. Bake at 375°F for 10-12 minutes until the edges are just starting to golden—don’t overbake or they’ll lose that lovely soft chew. Let them rest on the sheet a few minutes before transferring to cooling racks.

Step 5: Making the Cream Cheese Frosting

Beat together softened cream cheese, butter, and vanilla on medium speed until creamy and smooth, about 2-3 minutes. Gradually add powdered sugar at low speed to avoid a powder cloud in your kitchen, then crank up the mixer to medium-high until fluffy. Add milk a splash at a time until you hit that perfect spreadable consistency—thick but not stiff. Frost the completely cooled cookies generously.

Top Tip

Over the years of baking these cookies, I learned little tricks that make all the difference—from texture to frosting consistency. These tips will help you get that bakery-quality result at home.

Soft Butter is Key: Never microwave your butter or cream cheese; softening at room temperature ensures your dough and frosting textures stay perfect without becoming runny.
Freshly Grate Carrots: Using the smallest holes on your grater gives you fine carrots that blend beautifully into the dough, preventing any gritty texture.
Don’t Overbake: Pull those cookies out the minute edges are golden to keep them soft and chewy instead of dry or crumbly.
Use Quick Oats: If you only have old-fashioned oats, pulse them a few times in a food processor to romp them down to quick oats for the best texture.

How to Serve Carrot Cake Cookies with Cream Cheese Frosting Recipe

carrot cake cookies - Serving Suggestion

Garnishes

I like to sprinkle a few extra chopped pecans over the frosting for a little crunch and a beautiful rustic look. Sometimes I add a tiny dusting of cinnamon on top to hint at the spices inside— it makes them look irresistible and tastes great too.

Side Dishes

These cookies are perfect with a warm cup of chai or coffee, which echoes the warming spices in the cookie. I also enjoy serving them alongside fresh fruit, like crisp apple slices or orange segments, to brighten the richness of the frosting.

Creative Ways to Present

For birthdays or special gatherings, I’ve arranged these cookies in a pretty tiered stand, with edible flowers and fresh carrot ribbons for a charming touch. Another idea is to sandwich frosting between two cookies for a cute carrot cake cookie sandwich—great for sharing!

Make Ahead and Storage

Storing Leftovers

Once frosted, I store these cookies in an airtight container in the fridge to keep the cream cheese frosting fresh. They stay soft and delicious for 3-4 days this way. Make sure to let them sit at room temp for about 20 minutes before serving for the best flavor and texture.

Freezing

I love that you can freeze both frosted and unfrosted carrot cake cookies! Just freeze them on a baking sheet until solid, then wrap individually in plastic wrap and store in freezer bags. When you want some, remove from freezer, unwrap, and let thaw on the counter for about 15-20 minutes—frosting stays surprisingly creamy.

Reheating

If you want to refresh a refrigerated or thawed cookie, pop it into a microwave for about 10 seconds—the cookies soften nicely but frosting remains intact. Just don’t overheat or the frosting can melt too much.

Frequently Asked Questions:

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

You can, but I recommend pulsing old-fashioned oats in a food processor 4-6 times until they resemble quick oats. This helps them incorporate better and keeps the cookies from being too dense or chewy in a less pleasant way.

How do I soften butter and cream cheese properly for this recipe?

Avoid microwaving butter or cream cheese to soften as it can become too runny and affect the dough and frosting texture. Instead, leave them out at room temperature for at least an hour until they’re soft to the touch but not melted.

Can I make these cookies dairy-free?

You can substitute dairy-free butter and cream cheese alternatives. However, note that the flavor and texture may differ slightly from traditional cream cheese frosting. For best results, choose high-quality dairy-free products meant for baking and frosting.

How long do these cookies keep fresh?

If stored in an airtight container in the fridge, frosted carrot cake cookies keep their best quality for about 3-4 days. Unfrosted cookies can be kept at room temperature for 2-3 days, but refrigeration helps maintain freshness longer.

Final Thoughts

These Carrot Cake Cookies with Cream Cheese Frosting Recipe are one of those little joys I can’t keep to myself. The way the soft, spiced cookies pair with that velvety frosting always makes me feel like I’m indulging in something extra special—even on a busy weeknight! If you want a delicious, cozy treat that isn’t a whole cake but still brings all that carrot cake comfort, this recipe is the answer. Give it a try; I bet it’ll become a fav for you too.