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 downright cozy about these Carrot Cake Cookies with Cream Cheese Frosting Recipe — they take all the warm, comforting flavors of carrot cake and pack them into a soft, chewy cookie topped with dreamy cream cheese frosting. Trust me, once you try them, you’ll want to keep a batch ready for anytime sweet tooth strikes.

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

This Carrot Cake Cookies with Cream Cheese Frosting Recipe hits all the right notes for me: soft and spiced cookies with that signature cream cheese sweetness on top. Every bite feels like a mini celebration of classic flavors, but in a portable, everyday-friendly cookie form.

Perfect texture: The blend of oats, shredded carrots, and pecans makes these cookies irresistibly chewy and just a bit crunchy.
Ultimate flavor combo: Classic warm spices mixed with a tangy cream cheese frosting create a familiar yet exciting taste.
Easy to make: The dough comes together quickly, and no fancy techniques are needed—just a little stirring and baking.
Great for gifting or parties: These cookies look beautiful and taste impressive, so they’re perfect for sharing.

Ingredients & Why They Work

Every ingredient in this Carrot Cake Cookies with Cream Cheese Frosting Recipe has a job to do, and when you combine them, the flavors and texture feel just right. Here’s a quick rundown on why these staples work so well together and a few shopping tips too.

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: Using butter softened to room temperature ensures creaminess when mixing sugars and helps the cookies hold their shape while baking without spreading too much.
Brown and granulated sugar: Brown sugar brings moisture and chewiness, while granulated sugar adds just enough crispness and sweetness.
Eggs: They bind everything together and add structure so your cookies don’t crumble.
Vanilla extract: A must for enhancing all those warm spice and carrot flavors.
All-purpose flour: Gives the cookie body, but watch the mixing so it doesn't get tough.
Baking soda: Helps the cookies rise slightly and stay soft.
Spices (cinnamon, ginger, nutmeg, cloves): These create the classic carrot cake warmth and depth of flavor—freshly ground is best if you can.
Salt: Balances sweetness and brings out all the other flavors.
Shredded carrots: Freshly grated (not matchstick style) carrots keep the cookies moist and packed with subtle natural sweetness.
Quick oats: These add lovely texture without making the cookies grainy—if you only have old-fashioned oats, a quick pulse in a food processor does the trick.
Chopped pecans: Give a nutty crunch that contrasts beautifully with the soft cookie.
Cream cheese and butter for frosting: Room temperature helps achieve that silky, fluffy frosting that balances the spices perfectly.
Powdered sugar and milk: Powdered sugar sweetens and thickens the frosting, while milk thins it to the perfect spreadable 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 mixing things up a bit when I make this Carrot Cake Cookies with Cream Cheese Frosting Recipe, depending on the season or my mood. You’ll have fun experimenting with add-ins or tweaks to make these your own.

Nut-free version: When friends come over with nut allergies, I swap pecans for sunflower seeds or leave them out — still delicious and just as texturally satisfying.
Extra spice kick: Feel free to add a pinch of cardamom or ground allspice for a decadent twist I particularly enjoy in fall.
Make it gluten-free: Using a 1:1 gluten-free flour blend works well here, just be gentle when mixing so the cookies stay tender.
Frosting alternative: For a lighter option, try spreading a thin layer of honey or maple syrup glaze instead of cream cheese frosting — tasty and less rich.

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: Get the Dough Cozy

Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. I always line mine because it makes cleanup so much easier. Then, using a stand or handheld mixer, cream the softened butter with the brown and granulated sugars until the mixture is light and fluffy—this part is key for giving your cookies a tender crumb. Add the eggs one at a time, mixing just until they’re incorporated, then stir in the vanilla. Remember to scrape down the sides as you go so everything blends evenly.

Step 2: Spice It Up and Mix in the Dry Goods

In a separate bowl, whisk together the flour, baking soda, salt, and those lovely warm spices—cinnamon, nutmeg, cloves, and ginger. Slowly add this dry mix to your wet ingredients on low speed. The dough will get quite thick now, so finish folding it gently by hand. This is where you’ll fold in the freshly grated carrots, quick oats, and chopped pecans. The mixture should be thick but moist enough to hold together when you roll into balls.

Step 3: Shape and Bake

Using a 1½-inch cookie scoop — or a tablespoon measuring spoon if you don’t have one — scoop the dough and roll into balls. Place them about 2 inches apart on your baking sheet and gently flatten the tops. Baking takes about 10 to 12 minutes until the edges start turning light golden. Don’t overbake because these cookies are best soft and chewy. Let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely. You want them cool before frosting or the cream cheese will melt!

Step 4: Whip Up That Dreamy Cream Cheese Frosting

Beat together room temperature cream cheese, butter, and vanilla until light and fluffy — I find this takes about 2 to 3 minutes. Add powdered sugar slowly on low speed then crank it up and beat until the frosting is thick and creamy. If it feels too stiff, add a splash of milk, one tablespoon at a time, until you get that perfect spreadable texture. Spread or pipe your frosting generously on each cooled cookie and sprinkle with a few chopped pecans if you like a little crunch on top.

Top Tip

Through making this recipe a few times, I’ve learned a few tricks that really help you nail the texture and flavor of your Carrot Cake Cookies with Cream Cheese Frosting Recipe.

Butter Softening: Never microwave your butter or cream cheese to soften them; room temperature is enough and keeps your frosting and dough from becoming too runny.
Carrot Prep: Freshly grate your carrots on the smaller holes of a box grater. Pre-packaged matchstick carrots are too thick and change the texture.
Oats Choice: Use quick oats for a softer chew—if you only have old-fashioned oats, blitz them in a food processor for a few pulses first.
Don’t Overbake: Watch carefully during baking. These cookies should look just golden at the edges — overbaking dries them out.

How to Serve Carrot Cake Cookies with Cream Cheese Frosting Recipe

Carrot Cake Cookies - Serving Suggestion

Garnishes

I like to stick with simple garnishes like a sprinkle of chopped pecans right on the cream cheese frosting—it adds that perfect nutty crunch without overwhelming the cookie. Sometimes I finish with a tiny dusting of cinnamon for an extra cozy vibe.

Side Dishes

These cookies pair wonderfully with a hot cup of spiced chai tea or black coffee, perfectly complementing the warm spices in the cookie. I’ve also served them alongside a small bowl of fresh fruit salad for a balanced brunch spread.

Creative Ways to Present

For parties, I’ve arranged these cookies on a wooden board lined with parchment paper, interspersed with fresh carrot sticks and edible flowers for a rustic look. For holidays, topping them with a tiny carrot-shaped marzipan made guests smile every time!

Make Ahead and Storage

Storing Leftovers

Once frosted, I store these cookies in an airtight container in the fridge to keep the frosting firm and fresh. They last beautifully for about four days this way. Without frosting, they’ll keep at room temperature for about two days—though I recommend refrigerating if it’s warm out.

Freezing

Freezing these cookies is a game changer. I freeze them both frosted and unfrosted. To keep them from sticking together, freeze them on a baking sheet individually first until solid, then wrap each cookie tightly in plastic wrap and put them in a freezer bag. When ready to enjoy, just unwrap and let them thaw on the counter for 15-20 minutes. The frosting holds up surprisingly well after thawing.

Reheating

If you want that freshly baked warm feeling, you can pop unfrosted cookies in the microwave for about 10 seconds or briefly warm them in a 300°F oven for 3-4 minutes. For frosted cookies, I prefer to enjoy them cold or at room temperature to keep the frosting intact.

Frequently Asked Questions:

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

Old-fashioned oats are thicker and can make the cookies chewy in a tougher way. If that’s what you have, pulse them in a food processor 4-6 times to break them down closer to quick oats before using. This gives you the right texture without sacrificing taste.

Why shouldn't I microwave butter or cream cheese to soften?

Microwaving can heat butter or cream cheese unevenly, causing them to become runny or separate, which ruins the texture of your cookie dough or frosting. Letting them soften naturally at room temperature keeps them creamy and stable for the best results.

How do I keep my carrot cake cookies moist?

Avoid overbaking and use freshly grated carrots, not pre-packaged matchstick carrots—they hold more moisture and integrate better into the dough. Also, incorporating quick oats helps maintain chewiness without drying out your cookies.

Can I make this recipe gluten-free?

Yes! Substituting the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend works well. Just be gentle when mixing to avoid tough cookies, and watch the baking time since it might vary slightly.

Final Thoughts

Making this Carrot Cake Cookies with Cream Cheese Frosting Recipe has become one of my favorite baking adventures because it brings all the reasons we love carrot cake into a handy cookie form. You’ll find the ease of a cookie with the richness of a classic dessert, perfect for sharing or keeping all to yourself. I can’t wait for you to give this recipe a try—it’s the kind of treat that warms your heart and your kitchen, trust me!