If you’re on the hunt for the perfect balance between indulgence and wholesome comfort, these Carrot Cookies with Cream Cheese Icing will absolutely hit the mark. Soft, chewy, spiced just right, and drizzled with luscious cream cheese icing, these cookies are a delightful twist on the classic oatmeal cookie with a carrot cake flair.
Whether you’re baking for a cozy afternoon treat, prepping something special for Easter brunch, or just need a sweet snack with a touch of veggie goodness, this recipe is the one you’ll keep coming back to. Made with everyday pantry ingredients and a few simple steps, they’re ideal for bakers of all levels—from beginners to seasoned pros.
Let’s dive into why these cookies are so amazing, who they’re perfect for, and how to make them in your own kitchen.
Why You’ll Love These Carrot Cookies
These cookies combine the nostalgic flavor of carrot cake with the chewy texture of oatmeal cookies. The sweetness from the brown sugar and raisins is perfectly balanced by warm spices like cinnamon and nutmeg. The shredded carrots add moisture and natural sweetness, while the unsweetened coconut and pecans bring a hint of crunch and complexity.
Who are they for?
These cookies are ideal for:
- Busy parents looking for a wholesome cookie for the lunchbox
- Anyone craving carrot cake but short on time
- Holiday bakers wanting to switch things up from standard sugar cookies
- Those who love old-fashioned, rustic cookie recipes with a modern twist
Ingredients You’ll Need
For the Carrot Cookies:
- 3/4 cup unsalted sweet cream butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp sea salt
- 1 cup chopped or shredded carrots
- 3/4 cup unsweetened shredded coconut
- 1/2 cup raisins
- 2 cups old-fashioned oats
- 1/2 cup chopped pecans (plus more for topping)
For the Cream Cheese Icing:
- 1 cup powdered sugar
- 4 oz cream cheese, softened
- 5 tsp whole milk
- 1/4 tsp pure vanilla extract
Kitchen Equipment Needed
- Stand mixer or hand mixer
- Mixing bowls (large and medium)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Cookie scoop
- Baking sheet
- Parchment paper
- Squeeze bottle or piping bag for icing (optional but helpful)
- Cooling rack
How to Make Carrot Cookies (Step-by-Step)
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and sea salt. Set aside.
Step 3: Cream Butter and Sugars
In a stand mixer or with a hand mixer, beat the softened butter, brown sugar, and granulated sugar until the mixture is light, creamy, and fluffy. This usually takes 2-3 minutes.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture and mix until just combined. Don’t overmix—this keeps the cookies tender.
Step 6: Fold in the Add-Ins
Use a rubber spatula to gently fold in the carrots, shredded coconut, raisins, oats, and pecans until evenly distributed throughout the dough.
Step 7: Scoop and Bake
Using a cookie scoop or tablespoon, scoop dough mounds onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 15–17 minutes or until lightly golden around the edges.
Step 8: Cool Completely
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.
Make the Cream Cheese Icing
In a bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust the consistency with more milk if necessary.
Transfer the icing to a squeeze bottle or piping bag. Once cookies are cool, drizzle the icing over the tops and sprinkle with additional chopped pecans if desired. Let the icing set for at least 1 hour before serving.
Storage Tips
These cookies store beautifully! Here’s how:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Extend freshness by storing in the fridge for up to 1 week.
- Freezer: Freeze undecorated cookies for up to 3 months. Thaw, then add icing before serving.
Note: If you’ve already iced the cookies, layer parchment between them before storing to prevent sticking.
Recipe Swaps and Variations
Want to customize? Here are some great ideas:
- Make it nut-free: Omit the pecans or substitute with sunflower seeds for crunch.
- No raisins? Try dried cranberries or chopped dates.
- Gluten-free version: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
- Vegan adaptation: Swap butter for plant-based butter, use flax eggs (1 tbsp flax + 3 tbsp water per egg), and use vegan cream cheese.
- Add zest: A little orange zest in the batter or icing adds a bright citrus note.
Pairing Suggestions
These cookies are rich and flavorful on their own, but they pair beautifully with:
- Hot drinks: A warm cup of chai tea, spiced apple cider, or a creamy latte.
- Cold drinks: Iced coffee, milk, or a vanilla oat milk smoothie.
- Brunch: Serve alongside a fruit salad or savory quiche for a balanced menu.
Frequently Asked Questions
Q: Can I use pre-shredded carrots?
A: Yes, but freshly grated carrots from whole carrots yield more moisture and better texture.
Q: How do I make the icing thicker or thinner?
A: Add more powdered sugar to thicken or more milk to thin out to your preferred consistency.
Q: Can I skip the coconut or raisins?
A: Definitely! The recipe is very forgiving—just keep the total volume of mix-ins about the same.
Q: Can I use quick oats instead of old-fashioned?
A: Old-fashioned oats give better texture, but quick oats can be used in a pinch—they’ll make the cookies slightly softer.
Q: Can I freeze the cookie dough?
A: Yes! Portion the dough onto a tray, freeze until solid, then store in a zip-top bag. Bake directly from frozen, adding a couple of extra minutes.
Final Thoughts + Call to Action
There’s something magical about a cookie that tastes like a slice of carrot cake, isn’t there? These Carrot Cookies with Cream Cheese Icing are just that—cozy, sweet, spiced, and impossible to eat just one.
If you try this recipe, please share it with your friends and family, and don’t forget to subscribe to the blog for more delicious, bakery-worthy recipes right from your own kitchen. Your next favorite dessert is just a click away.
Happy baking! 🍪🥕
