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Carrot Cake Cookies are soft, chewy, cake-like cookies with a delicious homemade cream cheese glaze. They taste just like carrot cake but in cookie form. |

Carrot Cake Cookies

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5 from 1 review

  • Author: Sam Hu | Ahead of Thyme
  • Total Time: 32 minutes
  • Yield: 22 cookies
  • Diet: Vegetarian


Carrot Cake Cookies are soft and chewy cake-like cookies with a delicious homemade cream cheese glaze on top. These cookies taste just like carrot cake but in cookie form — warmly spiced with classic flavors and obviously full of carrots and walnuts.


For the carrot cake cookies:

  • 2 ¾ cup (330 grams) all-purpose flour
  • 1/2 cup (45 grams) quick oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1 cup (227 grams) unsalted butter, softened
  • 3/4 cup (150 grams) white sugar
  • 3/4 cup (165 grams) brown sugar
  • 2 large eggs
  • 2 teaspoon vanilla
  • 1 ¼ cup (130 grams) shredded carrots (about 2-3 medium-sized carrots)
  • 1/2 cup (55 grams) chopped walnuts

For the cream cheese frosting:

  • ½ block of cream cheese (1/2 cup or 125 grams), softened
  • 1/4 cup (57 grams) unsalted butter, softened
  • 3 cups (360 grams) confectioners’ sugar
  • 1 teaspoon vanilla
  • 1/4 cup (27 grams) finely chopped walnuts (for garnish)


Make the carrot cake cookies:

  1. Preheat the oven the 350°F, and prepare 3 large half sheet baking sheets with silicone baking mats or parchment paper. You can also just prepare one and bake these cookies in batches.
  2. In a medium mixing bowl, add flour, oats, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Whisk until well combined, then set aside.
  3. In a large mixing bowl, add the butter, white sugar, and brown sugar. Using a hand mixer (or stand mixer), beat them together until the mixture looks light and fluffy, and slightly paler, about 3 minutes.
  4. Add in the eggs and vanilla, and beat again until well-combined. Add in the carrots, and beat once again until fully incorporated.
  5. Add the dry ingredients into the wet ones, and beat until just combined. Use a spatula to fold in the chopped walnuts.
  6. Using a medium cookie scoop to scoop the cookie batter onto the 3 prepared cookie sheets. You should be able to fir about 7-8 per sheet, spacing the cookies 2-inches apart.
  7. Place into the oven to bake for 11-14 minutes, or until an inserted toothpick comes out clean (if baking in batches, your cooking time will be closer to 11).
  8. Allow the cookies to cool completely on a wire cooling rack fully before topping with frosting.

Make the cream cheese frosting:

  1. In a medium mixing bowl and a hand mixer (or stand mixer), beat the cream cheese and butter together until smooth and fluffy, about 2 minutes.
  2. Add in the confectioners sugar and beat until fully combined. Add vanilla and beat again for 1-2 minutes.
  3. Using an small offset spatula, spread 1-2 tablespoons of frosting onto each cooled cookie. Sprinkle with finely chopped walnuts to garnish.


How to store: Store leftover carrot cake cookies (unglazed) in an airtight container at room temperature for up to 1 week. Once glazed, these carrot cookies will need to stored in the refrigerator because of the cream cheese in the glaze. Store them for up to 1 week in the fridge.

How to freeze: Freeze carrot cookies in an airtight container or freezer bag for up to 3 months. If possible, it is best to freeze them before icing. Then, when ready to eat, allow the cookie to thaw overnight in the refrigerator and add the cream cheese glaze before serving.

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Cookies
  • Method: Bake
  • Cuisine: American