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–+ servings
Carrot Cake Cookies

Irresistibly Chewy Carrot Cake Cookies to Brighten Your Day

These Carrot Cake Cookies are deliciously chewy and packed with carrots and creamy frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter Can use salted butter, reduce added salt slightly
  • 3/4 cup brown sugar Lightly packed for accurate measurement
  • 1/2 cup granulated sugar
  • 2 large eggs For vegan option, use flax eggs
  • 1 teaspoon vanilla extract Use pure vanilla for the best taste
  • 2 cups all-purpose flour Whole wheat flour can substitute but changes flavor and texture
  • 1 cup old-fashioned rolled oats Quick oats can be substituted
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 1/2 cups finely grated carrots Ensure not tightly packed
  • 1 cup unsweetened coconut Sweetened coconut can be used
  • 1/2 cup California raisins Dried cranberries can serve as a substitution
For the Cream Cheese Frosting
  • 8 ounces cream cheese Can use vegan cream cheese for dairy-free option
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar

Equipment

  • Mixing bowl
  • electric mixer
  • Baking sheets
  • parchment paper
  • Spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions for Chewy Carrot Cake Sandwich Cookies with Cream Cheese Frosting
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream together 1 cup of unsalted butter, 3/4 cup of brown sugar, and 1/2 cup of granulated sugar until light and fluffy.
  3. Add 2 large eggs and 1 teaspoon of vanilla extract, beating until well incorporated.
  4. Whisk together 2 cups of all-purpose flour, 1 cup of old-fashioned rolled oats, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt in a separate bowl.
  5. Gradually add the dry mixture to the wet ingredients, stirring just until combined.
  6. Fold in 1 1/2 cups of finely grated carrots, 1 cup of unsweetened coconut, and 1/2 cup of California raisins.
  7. Drop spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 9-10 minutes until edges are golden and tops look dry. Cool on the sheet for about 5 minutes.
  9. Beat together 8 ounces of cream cheese, 1/2 cup of unsalted butter, and 1 teaspoon of vanilla until smooth.
  10. Gradually sift in 2 cups of powdered sugar, mixing until fluffy.
  11. Spread cream cheese frosting between two cookies, pressing together and allowing to set for 1-2 hours.
  12. Store the cookies in an airtight container in the fridge for up to 7 days or freeze for longer storage.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These cookies are a celebration of flavors that ensure every bite is blissful!

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