Name: Carrot Cake Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, lightly packed; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 cup old-fashioned rolled oats; 1/2 tsp baking soda; 1/2 tsp baking powder; 1 tsp ground cinnamon; 1/2 tsp salt; 1 1/2 cups finely grated carrots; 1 cup unsweetened coconut; 1 cup raisins; Frosting:; 6 oz cream cheese, softened; 8 tbsp butter, softened; 1 tsp vanilla extract; 2 1/3 cups powdered sugar

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Why You’ll Love This Recipe

These cookies are an ideal treat for anyone who loves carrot cake but wants a quicker, more portable version. They’re tender, flavorful, and packed with carrots, raisins, and coconut for incredible texture. The cream cheese filling adds a luscious layer of richness that makes every bite irresistible. They’re great for parties, gifting, or simply satisfying a sweet craving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup brown sugar, lightly packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 cup old fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups finely grated carrots
1 cup unsweetened coconut
1 cup California Raisins

Frosting:
6 ounces cream cheese, softened
8 tablespoons butter, softened
1 teaspoon vanilla
2 1/3 cups powdered sugar

Directions

Preheat the oven to 350°F.
Line several baking sheets with parchment paper and set aside.
In a large bowl or stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs and vanilla, mixing until well combined.
Add the flour, oats, baking soda, baking powder, cinnamon, and salt. Mix just until combined.
Stir in the grated carrots, coconut, and raisins.
Scoop the dough by the tablespoonful onto the prepared baking sheets, spacing each cookie about 2 inches apart. If desired, smooth the edges with damp hands.
Bake for 9–10 minutes, or until the edges begin to brown and the tops lose their shine.
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the frosting by whipping the cream cheese, butter, and vanilla until smooth.
Gradually add the powdered sugar, mixing after each addition until smooth and fluffy.
Using a 1-tablespoon cookie scoop, place a scoop of frosting on the flat side of a cookie, then top with another cookie, pressing gently to spread the filling.
Let the filled cookies set for 1–2 hours before serving.
Store between layers of wax paper in an airtight container in the refrigerator.

Servings and Timing

Makes approximately 40 sandwich cookies.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes

Variations

Add chopped pecans or walnuts for a crunchy twist.
Swap raisins for dried cranberries for a burst of tartness.
Use pumpkin pie spice instead of cinnamon for a deeper autumn flavor.
Add a touch of orange zest to the frosting for a citrusy note.
Make them single cookies by drizzling the frosting on top instead of sandwiching.

Storage/Reheating

Store the cookies in an airtight container in the refrigerator for 5–7 days. For longer storage, freeze the cookies (unfrosted or assembled) for up to 2 months. Thaw in the refrigerator before serving. No reheating is needed, though allowing them to sit at room temperature for a few minutes softens the texture nicely.

FAQs

Can I use pre-shredded carrots?

Pre-shredded carrots tend to be dry and coarse. Finely grating fresh carrots gives the best texture and moisture.

Can I omit the raisins?

Yes, you can leave them out or replace them with another dried fruit.

Can I use quick oats instead of rolled oats?

Quick oats will work, but the texture will be slightly softer.

Do I need to chill the dough?

Chilling isn’t required, but you can chill it for 20–30 minutes if you want thicker cookies.

Can I freeze the cookie dough?

Yes, scoop the dough onto a tray, freeze, then store the frozen scoops in a freezer bag for up to 2 months.

Can I freeze the assembled cookies?

Yes, freeze them in layers separated by parchment. Thaw in the refrigerator.

Can I reduce the sugar?

You can reduce each sugar by about 1/4 cup, but the texture may change slightly.

Can I make the cookies larger?

Yes; just increase the baking time by 1–3 minutes.

How do I prevent the cookies from spreading too much?

Chill the dough briefly or add 1–2 tablespoons extra flour.

Can I use store-bought cream cheese frosting?

You can, but homemade frosting gives a better texture and flavor.

Conclusion

Carrot Cake Cookies take the beloved flavors of a classic dessert and transform them into a delightful, handheld treat. Soft, chewy, and filled with smooth cream cheese frosting, they’re perfect for any occasion. Enjoy them fresh, share them with friends, or keep a stash in the freezer for a sweet moment anytime.

Carrot Cake Cookies

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Soft, chewy carrot cake cookies filled with luscious cream cheese frosting, capturing all the cozy flavors of classic carrot cake in a handheld sandwich treat.

Author: Laura
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 40 sandwich cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream together butter, brown sugar, and granulated sugar until light and fluffy.
Mix in eggs and vanilla until well combined.
Add flour, oats, baking soda, baking powder, cinnamon, and salt; mix just until combined.
Stir in grated carrots, coconut, and raisins.
Scoop dough by tablespoonfuls onto prepared baking sheets, spacing 2 inches apart.
Bake 9–10 minutes, until edges begin to brown and tops lose their shine.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
For the frosting, beat cream cheese, butter, and vanilla until smooth.
Gradually add powdered sugar, mixing until fluffy.
Place a tablespoon of frosting on the flat side of one cookie and top with another, pressing gently.
Let filled cookies set for 1–2 hours before serving.

Notes

Chill dough briefly if cookies spread too much.
Swap raisins for dried cranberries or add nuts for crunch.
Use fresh, finely grated carrots for best texture.

Nutrition

Serving Size: 1 sandwich cookie
Calories: 210
Sugar: 20g
Sodium: 120mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg