Carrot Cake Cookies


Carrot Cake Cookies with Cream Cheese Frosting | Cooking Classy

With spring just around the corner I decided to turn one of my favorite cakes into a spring inspired dessert. Carrot cake reminds me of Easter, and yes Easter is still some time away, but keep this recipe handy for when it does roll around. Plus make a batch or two before, because you need a trial run right :)?

These heavenly, cake inspired sandwich cookies are simply irresistible! They’re tender and soft with just the right amount of chew and crunch to them (chew being from the oats and crunch being from the nuts). The carrots offer plenty of moisture which also yields a rather cake-like cookie. You just won’t be able to get over how much they taste just like carrot cake. The cream cheese frosting sandwiched between these cookies is a must, these just couldn’t be considered carrot cake cookies without it. I love all the aromatic, sweet scents from the spices these cookies have. It always gets me so excited when I’m baking because I know what’s ahead. There are just so many great memories tied to the inviting scent of the traditional baking spices, like the holidays or slowly sipping a tall glass of warm spiced cider next to a flickering fire, as you longingly gaze out the frostbitten window pondering the gentle, peaceful fall of the delicate snow flakes and for a moment not having a single care in the world. Food brings me joy, can you tell :)?

You might want to make a double batch of these cookies because depending on the crowd your serving, 12 just might not be enough. Everyone is going to want two (side note, if you do double it, divide the batter in half and chill the dough in two separate bowls covered with plastic wrap. Keep any dough that isn’t currently baking in the refrigerator). Enjoy!

Carrot Cake Cookies | Cooking Classy

Carrot Cake Cookies | Cooking Classy

Carrot Cake Cookies

Carrot Cake Cookies


  • 1 1/4 cups all-purpose flour
  • 1/2 cup quick oats
  • 3/4 tsp baking soda
  • 1 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups finely grated carrots
  • 3/4 cup chopped walnuts or pecans
  • Cream Cheese Frosting
  • 4 oz cream cheese, softened
  • 6 Tbsp unsalted butter, softened
  • 1 pinch salt
  • 1/2 tsp vanilla extract
  • 1 cup powdered sugar


  • In a mixing bowl, whisk together flour, quick oats, baking soda, cinnamon, ginger, nutmeg and salt for 30 seconds, set aside.
  • In the bowl of an electric stand mixer, fitted with the paddle attachment, cream together 1/2 cup butter, granulated sugar and brown sugar until well blended. Mix in egg and vanilla extract. Set mixer on low speed and slowly add in flour mixture and mix just until combined. Stir in carrots, then fold in walnuts. Cover bowl and chill dough 1 hr 15 minutes. Preheat oven to 350 during last 10 minutes of chilling.
  • Drop dough 2 Tbsp at a time (32g each. You can roll them into balls for more even rounds - the dough is sticky but I rolled half of mine just to compare) onto Silpat or parchment paper lined baking sheets, spacing cookies at least 2-inches apart. Bake in preheated oven 12 - 13 minutes until centers no longer look doughy. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool. Cool completely then sandwich 2 cookies together with the cream cheese filling. Store in an airtight container in a single layer.
  • For the cream cheese frosting:
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese, butter and salt until smooth and fluffy. Stir in vanilla and powdered sugar and continue to whip until smooth and very fluffy.
  • Recipe Source: Cooking Classy


  • Laura (Tutti Dolci): I love carrot cake! These cookies are gorgeous, as are your photos – stunning clarity! March 7, 2014 at 10:52am Reply

    • Jaclyn: Thanks so much Laura :)! March 7, 2014 at 11:05am Reply

  • Jessica @ Sprinkle Some Sugar: I love carrot cake and never thought to make it in cooke form! Lovely. Pinned! March 7, 2014 at 11:11am Reply

  • Kendra @ Prepping Parties: Carrot cake is my favorite cake and to have it in a cookie form makes it even better! These look delicious – thank you for sharing! March 7, 2014 at 1:40pm Reply

  • Averie @ Averie Cooks: They’re stunning! I love that you made them sandwich cookies! I have a carrot cake cookie recipe but I didn’t sandwich them (what was I thinking..haha!). I love the images and those tall stacks of cookies! So irresistible! Pinned a few times already :) March 7, 2014 at 3:45pm Reply

    • Jaclyn: Thanks so much for the compliments Averie, and for pinning :)! You’re the best! March 7, 2014 at 7:04pm Reply

  • Amy: These look great! You should do a post on photography – your pictures are always so bright, beautiful and clear! I’m sure a lot of your readers would love to hear your tips March 7, 2014 at 4:12pm Reply

    • Jaclyn: Thanks for the compliments Amy! One day when I feel a little more confident in it maybe :). I still feel like I have so much to learn therefor so inadequate to teach it, but I aspire to someday be there. March 18, 2014 at 8:51pm Reply

  • Norma | Allspice and Nutmeg: Hand held portable carrot cake. Love it. March 7, 2014 at 5:28pm Reply

    • Jaclyn: I like the way you put that Norma :)! March 7, 2014 at 7:03pm Reply

  • Liz@Virtually Homemade: These are amazing. I absolutely love carrot cake and especially cream cheese frosting. Pinned :) March 7, 2014 at 5:41pm Reply

  • ATasteOfMadness: Wow, this looks so good!! I have never made carrot cake before, but I definitely want to! March 7, 2014 at 7:34pm Reply

  • Abbie @ Needs Salt: I have seen a great deal of flavor combinations when it comes to sandwich cookies – and I have to say, these look like the best. things. ever. I love carrot cake paired with cream cheese frosting. it’s just the best thing ever. amen.
    Pinning these delightful cookies! March 8, 2014 at 1:17pm Reply

  • Kelly: Once baked, how long will these remain ‘good’ in an air tight container? :) March 12, 2014 at 4:13pm Reply

    • Jaclyn: I always suggest baked goods be eaten within one or two days for best results. I hope you try them! March 12, 2014 at 8:10pm Reply

  • Stacy: Made these this afternoon and realized that there is no measurement for vanilla in the cream cheese frosting. I just put in 1 tsp and my husband says that they are “the best cookies” he has ever eaten…high praise for an “oreo-aholic”!! LOL Thanks so much for the recipe and absolutely love your blog!! March 18, 2014 at 4:22pm Reply

    • Jaclyn: Sorry I missed that Stacy and thanks for pointing it out! I’m glad you and your husband liked these! And I’m so happy to hear you love my blog :)! March 23, 2014 at 6:35pm Reply

  • ebb & flow :: fabulous finds & divine designs » Carrot Cake Cookies: […] night, I whipped up a batch of these Carrot Cake Cookies from Cooking Classy and had to report back with a verdict: two thumbs up! I’m sure book club will appreciate them […] March 20, 2014 at 4:01pm Reply

  • Jackie: I love this idea for my Mom, but she can’t eat gluten or oats. Do you have any suggestions for substitutes? March 26, 2014 at 11:31am Reply

    • Jaclyn: I might try a gluten free flour blend, converting can be tricky though so I can’t say for sure how much. March 26, 2014 at 1:02pm Reply

  • monique: Did they come out better on parchment paper? April 7, 2014 at 7:58pm Reply

    • Jaclyn: I used Silpat liners but parchment paper should work just as good. April 7, 2014 at 8:22pm Reply

  • Mou: My cookies came out great. They are super moist so handle with care. I doubled the recipe and my students loved them. My coworker fell out in the floor!!!!!! April 9, 2014 at 7:40pm Reply

    • Jaclyn: I’m so glad you made these Mou and that they were enjoyed :)! Thanks so much for returning to leave a comment! April 9, 2014 at 9:43pm Reply

  • Jenn: This is without a doubt one of the absolute best recipes I have ever tried! I’m not even a big carrot cake person but these are just delicious! I’m passing this recipe on to my family and friends. I love to bake (and I bake a lot) and this recipe is going on the top of my list. I made them last week and my mother-in-law requested I make them again for Easter. Seriously, incredible recipe! :) April 17, 2014 at 9:09am Reply

    • Jaclyn: I’m so happy to hear that Jenn! Thanks for you feedback!! April 23, 2014 at 8:42pm Reply

  • Patricia: How many sandwhiched cookies come out of this recipe? April 24, 2014 at 9:08pm Reply

    • Jaclyn: I hate when I forget to add that because then I don’t remember. I think it was about 1 dozen. May 9, 2014 at 10:58pm Reply

  • Carrot Cake Cookies: Delicious, Must-Try Recipe | XHOSE Blog: […] of a carrot cake fan; I’ll maybe have a bite and then be done with it. On the other hand, these Carrot Cake Cookies are out-of-this-world, can’t-have-just-one, where-have-these-been-all-my-life delicious. The […] August 12, 2014 at 7:35am Reply

  • Danielle: Hi Jaclyn. I made these for my family last night and they were fighting over them. They asked me to put this recipe in what we call our “keepers” recipes. They are ridiculously delicious. Wouldn’t change a thing about them. My batch yielded 13 sandwich cookies and one spare cookie for tasting. Very yummy. August 16, 2014 at 3:15am Reply

    • Jaclyn: I’m so happy to hear your family liked these cookies Danielle! Thanks so much for your feedback! August 16, 2014 at 10:57am Reply

  • Rima: Can I replace oil instead of the butter? September 15, 2014 at 8:36am Reply

    • Jaclyn: I wouldn’t recommend it for this recipe because the cookies would likely spread too much. September 15, 2014 at 10:31pm Reply

  • Dion: Really good recipe! Thanks for sharing it!

    My frosting was too liquid to be able to be sandwiched so nicely like your photos show though. I ended up glazing each cookie with the frosting instead September 20, 2014 at 4:32pm Reply

  • Zoetcm: I tried two different recipes for carrot cake cookies and yours was by far the best! So moist, chewy and packed full of flavour. They were nice on their own but with the cream cheese frosting were elevated to a dessert world of deliciousness! February 27, 2015 at 2:49pm Reply

  • Michelle: I don’t have quick oats at home right now, would it be ok to use Old Fashioned oats? March 9, 2015 at 5:48am Reply

    • Jaclyn: It might work if you grind them up in the food processor a bit first. Otherwise the batter might be a bit runny. March 15, 2015 at 2:50pm Reply

      • Michelle: I just wanted to report back to say that I ended up making the cookies with Old Fashioned Oats and the batter wasn’t runny and it gave the cookies a nice chewy texture. People raved about the cookies being HEAVENLY and the cream cheese frosting was out of this world! Thanks for sharing such a great recipe :) April 16, 2015 at 10:35am Reply

  • Josee: They look great! Do you have to store them in the refrigerator because of the cream cheese icing? March 31, 2015 at 10:51am Reply

    • Jaclyn: Yes it’s probably best (be sure it’s an airtight container so they don’t dry) then let them rest at room temp a bit before serving. April 4, 2015 at 4:14pm Reply

  • Jamie: I made these last night, THEY ARE AMAZING!!! I’m not a baker, but they were super easy to make and came out delicious!! I did make a double batch of the icing though (LOVE THE ICING). Thanks for such an awesome recipe!! May 26, 2015 at 8:36am Reply

  • Mihaela Vulpe: Hello.
    I am from Romania, and I don’t know what is shortening. I saw it in several recipes.
    What is equivalent with this?
    Tnk. September 16, 2015 at 3:00am Reply

  • Christy: These are amazing! February 7, 2016 at 4:30pm Reply

  • Hanneke: I just found this recipe and made it twice over this weekend. These are really good in case you want an opinion of someone who has actually made them.
    The frosting works really well with these cookies. I just made it separate and smeared it on like butter when I ate one. Works well :) July 17, 2016 at 3:39pm Reply

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