Carrot Cake Cookies


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 :)?

Carrot Cake Cookies with Cream Cheese Frosting | Cooking Classy

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

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Carrot Cake Cookies

These taste just like carrot cake but in soft cookie form! 

Servings: 10
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 20 minutes


  • 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


  1. In a mixing bowl, whisk together flour, quick oats, baking soda, cinnamon, ginger, nutmeg and salt for 30 seconds, set aside.
  2. 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.
  3. 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.
  4. For the cream cheese frosting:
  5. 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.
  6. Recipe Source: Cooking Classy
Course: Dessert
Cuisine: American
Keyword: Carrot Cake Cookies
Author: Jaclyn


  • Sandra Lane: You didn’t mention temp, assume 350 March 21, 2019 at 11:32am Reply

    • Jaclyn: It’s there at the end of step two :). That way the oven isn’t on the whole time dough is chilling. March 21, 2019 at 5:18pm Reply

  • Claudia: they look fantastic! can they be frozen, with the filling? i might not be able to bake them right on easter. March 10, 2019 at 1:36pm Reply

    • Jaclyn: You should be okay to freeze the cookies but I’d wait to add the filling until thawed. March 22, 2019 at 2:55pm Reply

  • Kat: Can they sit out with the cream cheese or should they be refrigerated? April 11, 2017 at 9:17pm Reply

    • Jaclyn: I recommend refrigerating them. April 12, 2017 at 12:31pm Reply

  • Tony: We love carrot cake at home but my wife never makes it; so I started making these with my boys late at night and then realized the dough needs to chill for an hour and 15 min!. Well they had to go to bed, and we’re saving the dough for tomorrow. That’ll be a lot longer than the hour and 15 minutes. I hope that still works. January 8, 2017 at 12:00am 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

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

  • 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

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