If you prefer to bake ahead, you can freeze the unfrosted cookies for up to two months. Just thaw them at room temperature and frost before serving.
You can also prepare the cookie dough ahead of time. Scoop the dough, freeze the portions, and bake straight from the freezer by adding an extra minute or two to the baking time.
Carrot Cake Cookies with Cream Cheese Frosting
Soft carrot cake cookies packed with warm spices, finely grated carrots, and topped with creamy frosting. Includes vegan substitutions.
Yield: 18 cookies
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups finely grated carrots
- 1 cup old fashioned rolled oats
- 1/2 cup chopped pecans or toasted walnuts optional
Cream Cheese Frosting
- 4 ounces cream cheese room temperature
- 2 tablespoons unsalted butter room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
Vegan Substitutions
- Use vegan butter or coconut oil instead of butter
- Use a flax egg instead of a regular egg
- Use vegan cream cheese for frosting
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Preheat oven to 350°F and line a baking sheet with parchment paper.
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In a bowl whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
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In a separate bowl beat butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
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Add the egg and vanilla extract and mix until combined.
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Stir in finely grated carrots and rolled oats.
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Gradually mix the dry ingredients into the wet ingredients until a thick cookie dough forms.
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Scoop cookie dough using a cookie scoop and place onto a prepared cookie sheet.
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Bake for 11 to 13 minutes until edges are lightly golden.
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Transfer cookies to a cooling rack and allow them to cool completely.
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Beat cream cheese and butter together until smooth.
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Add powdered sugar, vanilla extract, and heavy cream and mix until fluffy.
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Spread or pipe frosting onto cooled cookies and serve.
To wrap it up, these carrot cake cookies are a fun twist on the classic carrot cake recipe many of us grew up with. They’re easy enough for weeknight baking but special enough for holidays, spring gatherings, or sharing with friends. If you enjoy carrot cake cupcakes or carrot bread, this cookie version is a delicious addition to your baking list.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
Want to level up your desserts? Rouxbe’s Vegan Dessert course is one of our favorites. Give it a peek!