Carrot Cake Cookies

4.85 from 13 votes

Oatmeal cookie meets carrot cake. A big chewy oatmeal cookie loaded with carrots, spices, raisins, and pineapple! Top with cream cheese frosting for the perfect treat!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 354kcal

Author: Heather Perine

Ingredients

1 ½ cups (180 g) all-purpose flour *spooned and leveled
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon freshly grated nutmeg or a pinch of dried
2 teaspoons ground cinnamon
⅛ teaspoon ground cloves
1 cup (100 g) shredded carrots *about 5-6 medium
1 cup (213 g) packed light brown sugar *divided
1 cup (2 sticks, 226 g) unsalted butter softened but still firm
1 cup (200 g) granulated sugar
2 large eggs room temperature
3 cups (300 g) old-fashioned oats
1 cup (149 g) golden raisins (or regular)
1 cup (128 g) toasted walnuts chopped
1 cup (85 g) shredded sweetened coconut

Cream Cheese Frosting (optional)

8 ounces (227 g) cream cheese softened to room temperature
8 tablespoons (1 stick, 113 g) unsalted butter softened to room temperature
2 teaspoons vanilla extract
2 ½ cups (284 g) confectioners sugar *powdered sugar

Instructions

Prep oven and pans. Adjust oven racks to middle positions; heat oven to 350°F (177°C). Prepare cookie sheets with parchment paper or silicone baking mats
Combine dry ingredients. In a large mixing bowl, whisk flour, salt, baking powder, and spices together. Set aside. 1 ½ cups (180 g) all-purpose flour ½ teaspoon salt ½ teaspoon baking powder ¼ teaspoon freshly grated nutmeg 2 teaspoons ground cinnamon ⅛ teaspoon ground cloves
Prep carrots. Using a box grater, grate about 5-6 medium carrots (needs to equal about one cup). Place the shredded carrots over a colander that has been set over another bowl. Sprinkle with one tablespoon of brown sugar. Let drain while you prepare the rest of the cookie dough. 1 cup (100 g) shredded carrots
Cream butter and sugar. In bowl of electric mixer on medium speed, beat butter until creamy, about 1-2 minutes Add remaining brown sugar and granulated sugar; beat until fluffy, about 3 minutes. 1 cup (213 g) packed light brown sugar 1 cup (2 sticks, 226 g) unsalted butter 1 cup (200 g) granulated sugar
Add eggs and carrots. Beat in eggs one at a time until completely incorporated. Stir in carrots. 2 large eggs
Add dry ingredients. Stir in flour mixture on low speed, into the creamed butter-sugar-egg mixture with wooden spoon or large rubber spatula until just combined. Stir in oats and optional mix-ins (coconut, walnuts, raisins or dried pineapple). 3 cups (300 g) old-fashioned oats 1 cup (149 g) golden raisins 1 cup (128 g) toasted walnuts 1 cup (85 g) shredded sweetened coconut
Add mix-ins. On low speed, or with a wooden spoon or spatula, stir in oats coconut, walnuts, and raisins.
Scoop and bake. Using a small cookie scoop, or two spoons scoop dough into about 24 2-inch balls, placing each dough round onto one of two parchment paper–covered, spaced about 2 inches apart, large cookie sheets. Press down slightly. Bake until cookie edges turn golden brown, 18-20 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.
Make frosting. If you decide to make the frosting for the cookies, with an electric mixer beat together on medium speed the cream cheese and butter until well combined (about 2-3 minutes). Add in the confectioner sugar 1/2 cup at a time until incorporated. Beat until smooth and combined. Stir in vanilla extract. Frost the cookies once they are completely chilled. This frosting makes quite a a bit, so you can either make a half batch or just save some for some other tasty recipe. The frosting freezes well. 8 ounces (227 g) cream cheese 8 tablespoons (1 stick, 113 g) unsalted butter 2 teaspoons vanilla extract 2 ½ cups (284 g) confectioners sugar

Notes

Storage: Because of the frosting, I recommend storing these cookies in an air-tight container in the refrigerator for up to 5 days.
Freezing: You can freeze cookies baked or unbaked. To freeze you want to portion out your cookie dough onto a parchment lined cookie sheet. For freezing cookies I prefer these small cookie sheets so they fit in my freezer. Then freeze solid and pop into a ziploc bag. When ready to bake, just add a few additional minutes of bake time. That's it!If freezing baked cookies, let them cool completely. Freeze solid then place in a ziploc bag or airtight container for up to 3 months.
Grated Carrots - Make sure to peel the carrots first for best look and texture. I recommend grating the carrots by hand for the best texture but you can use a food processor (just don't break them down too much so they become mushy).
Light Brown sugar - If you don't have you can make your own brown sugar! You could also swap and use dark brown sugar.
Oats - I prefer old fashioned oats rather than quick oats. Quick oats are powdery and don't make the best texture.
Walnuts - I recommend toasting the walnuts first. You can always swap with toasted pecans!
Raisins - I love golden raisins but regular raisins also work
Coconut - I like to use sweetened coconut but unsweetened coconut works as well.
Unsalted Butter - You can swap with salted butter but reduce the salt.

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