Celebrate SPRING with all the flavors of a carrot cake but in cookie form with a cream cheese filled carrot cake cookie. A chewy oatmeal raisin cookie with carrot cake spices, delicious on it’s own, but even better when sandwiched between a tangy sweet cream cheese frosting.
This is the perfect addition to an Easter or Mother’s Day brunch or any Spring get together. But it doesn’t have to be Spring to enjoy carrot cake cookies, you can make them all year long. Try adding them to your Christmas cookie platter.
I love a super moist carrot cake slathered in cream cheese frosting. Carrot cake cookies on the other hand are so much easier on your waistline then having a cake around. For some reason, if I have a cake in the house, I feel obligated to eat an entire slice and no matter how small you slice it, it’s a lot bigger than a cookie.
I feel that either I have to eat the whole cake before it gets stale or freeze it. I don’t seem to have the will power to eat it in moderation. However, with this carrot cake cookie recipe, you can get all the aromatic spices of carrot cake and the yummy cream cheese frosting, in a smallish cookie form.
The carrot cookies in the photos aren’t exactly small, but I was making these to give to some friends, so I may have gone a little overboard on the size.
These amazing cookies have a chewy oatmeal cookie texture and are sturdy enough to make into a sandwich cookie without the cookie falling apart when you bite into it. Each bite has the spice mixture you expect in a carrot cake with cinnamon, ginger and nutmeg. And seriously, is there anything better than a cream cheese frosting!
Why you’ll love these
- All the flavors of a carrot cake
- A melt-in-your-mouth cream cheese filling
- You can frost just one cookie or make into a sandwich cookie
- You get all the benefits of a slice of carrot cake without the need for a fork
What you’ll need
- Carrots – you won’t be able to use pre-cut carrots because they are too thick. Instead grate the carrots using the small holes in a box grater.
- Rolled Oats – Old fashioned not instant rolled oats.
- Raisins – these add a nice sweetness.
- Spices – cinnamon, ginger and nutmeg
- Pantry items – butter, brown sugar, sugar, eggs, vanilla, baking soda and baking powder.
- Frosting – cream cheese, butter, powdered sugar and vanilla.
PRO TIP: If you’re in a hurry and forgot to take the cream cheese out, you can speed up the process by cutting the cream cheese into smaller pieces. This also works if you need to soften butter.
Step by Step Directions
Step 1: Cream butter with the sugars and add eggs and vanilla. Add the dry ingredients and then mix in oats, carrots and raisins. CHILL the dough for at least an hour.
Step 2: Use an ice cream scoop to shape the dough so that they are uniform in size and bake for 12-15 minutes. Let cool completely.
Step 3: To make the frosting, use a hand mixer to beat the cream cheese and butter, then add powdered sugar and vanilla.
Step 4: Spread the frosting on the bottom of one cookie and add another cookie to make a sandwich. In the alternative, you can frost the top of the cookie without making a sandwich.
Once assembled the carrot cake oatmeal cookies will need to be refrigerated since the frosting has cream cheese and butter. If you want to freeze them, place them in an air-tight container with parchment paper between the cookies.
FAQ’s and tips
Since it’s a dairy product the general rule is 2-4 hours.
Yes, if you have just frosted one side of them, flash freeze the cookies first them layer them between parchment paper in an air tight container.
No the pre-cut carrots are too thick, instead grate carrots using the small holes of a box grater.
- Lemon crinkle cookies
- Raspberry cream cheese brownies
- Cherry streusel bars
- Strawberry shortbread bars
- Sprinkle cookies
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Carrot Cake Cookies
- 1 cup butter softened
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs room temp
- 1 teaspoon vanilla
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- 2 cups old fashioned oatmeal
- 1 ½ cups carrots 2-3, finely grated
- 1 cup raisins
CREAM CHEESE FROSTING
- 8 ounces cream cheese
- ½ cup butter room temp
- 1 cup confectioner’s sugar
- 1 teaspoon vanilla
- With an electric mixer, beat butter and sugars on medium speed until light and fluffy. Add eggs and vanilla and beat until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Gradually add to butter mixture mixing until just combined. Mix in oats, carrots and raisins. Chill for at least 1 hour, until firm.
- Preheat oven to 350º and line cookie sheets with parchment paper.
- Using an ice cream scoop, shape dough into balls using about 1-2 tablespoons of dough. Place on cookie sheets and bake for 12-15 minutes. Let cool completely on a wire rack.
- FROSTING: Use a hand mixer to beat the cream cheese until smooth, add butter and beat until well blended. Add powdered sugar and vanilla and continue beating until smooth.
- Place as much frosting as you like on half of the cookies and sandwich them together.
Barbara’s Tips + Notes
- Use the small holes of a box grater to grate the carrots, don’t use pre-grated carrots and they are too thick.
- You can just frost each cookie instead of making them into sandwich cookies.
- These freeze great and since they’re a chewy cookie they don’t take long to thaw.
- Keep these in the refrigerator or freezer since they have a butter and cream cheese frosting.
- If your cream cheese is not at room temperature, cut it into small pieces and it wont’ take as long to soften.