• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
101 Cooking For Two
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
menu icon
go to homepage
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • 👨‍🍳RECIPES
    • 📋About
    • ❓FAQs/Help
    • 🛒Shop
    • 📮Subscribe
    • Facebook
    • Pinterest
  • ×

    🏠Home » Recipes » Dessert Recipes

    Carrot Cake Cookies with Cream Cheese Frosting

    Sep 6, 2019 | Last Updated Apr 15, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    5 from 2 votes

    Great carrot cake tastes in the form of a cookie soft and chewy cookie but still with cream cheese frosting. Nothing could be better. Just follow these easy step by step photo instructions.

    Carrot Cake cookie on rack with white frosting

    Table of Contents
    • 🥕The Carrots
    • ✔️Tips
    • 📖Carrot Cake Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    Introduction

    My wife thinks this is one of the best things I have ever made, and she may well be right. It is right up there with my Whole Wheat Blueberry Scones.  An evil treat that I love.

    All major food groups are included in these cookies: Grains (flour and oats) Fruits (raisins) Vegetables (carrots) Dairy (cream cheese) and Meat (eggs count?).  It must be good for you (NOT).

    This recipe is a modification of a Martha Stewart recipe for Carrot Cake Sandwich Cookies. I cut down the recipe, adjust the method, and season it a bit. And make cookies, not sandwiches.

    Not much work and almost no skills are needed to pull this off. Give it a try for an everyday treat or that special occasion.

    My Rating

    My rating system. Great 5 out of 5

    Most of the time I must put some thought into the rating. Not this time. If I only had a 6...

    🥕The Carrots

    Do not use "baby carrots," which are wooden and have no taste. They are cut out of large carrots.

    Go by volume of the shredded carrots. And try to use small to medium whole carrots.

    Shred them yourself with the finest shred your shredder you have.

    ✔️Tips

    I did make them slightly bigger and did not make them into sandwiches like the Marthe recipe called for along with the other changes.

    The oats add some strength and texture.

    The lemon juice in the frosting will add a bit of acid and act as a preservative and a bit nice taste

    Use parchment paper or a baking mat. These will stick to the pan.

    Good sealed airtight in the refrigerator for 3-4 days. Should freeze well for 3-4 months but separate with wax paper.

    📖Carrot Cake Recipes

    Carrot Cake Pancakes - Oven Baked

    Healthier Low Fat Carrot Cake

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Dessert Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    Shred carrots finely

    Preheat oven on 350° convection. Prep two cookie sheets by covering them with parchment paper. Finely shred one large or 2 smaller carrots to make ¾ cup. Try not to use the "baby carrots", they have no taste.

    mixing in a stand mixer

    In a large mixing bowl combine 1 stick (½ cup) melted butter with brown sugar, sugar, and 1 egg. Whisk or beat together. I'm lazy and used a stand mixer, but a handheld mixer or even a whisk should do.

    mix dry ingredients in a large bowl

    Next, in a separate bowl, combine the dry ingredients. AP flour, ginger, cinnamon, salt. Mix well and slowly combine with the butter/egg mixture.

    Now add ¾ cup shredded carrot, 1 cup rolled oats and ⅓ cup raisins. Mix well.

    raw cookies on parchment

    Spoon onto the parchment covered cookie sheets into 1-inch diameter balls. It should make about 16. Flatten the balls slightly with your fingers.

    edges turning brown

    Place in the oven for 8 minutes. Rotate the pans (180 degree rotation and bottom pan to top). Cook about another 7-8 minutes until edges are turning brown.

    browned cookie on turner

    Remove from oven and let sit for about 2 minutes until they firm up a bit and then move to a cooling rack.

    ingredients for cream cheese frosting

    Make the frosting: 4 oz cream cheese and 2 ½ tablespoons of butter in a bowl. Microwave for 10-20 seconds to soften if needed but do not melt.

    mixing cream cheese frosting

    Cream together with a hand mixer until smooth, about 2 minutes. Add vanilla and lemon juice. Continue to mix. Slowly add about 1 ¼ cup powdered sugar and continue to beat until smooth. Add more powdered sugar if needed. Refrigerator until needed. Don't forget to lick the beaters.

    top with cream cheese frosting

    Let cool and then frost with the cream cheese frosting.

    graphic Subscribe to 101 Cooking for Two

    📖Recipe

    Carrot Cake cookie on rack with white frosting

    Carrot Cake Cookies with Cream Cheese Frosting

    From Dan Mikesell AKA DrDan
    Great carrot cake tastes in the form of a cookie soft and chewy cookie but still with cream cheese frosting. Nothing could be better. Just follow these easy step by step photo instructions.
    Tap to leave a Rating
    5 from 2 votes
    Print Email CollectionCollected
    Prep Time: 20 minutes
    Cook Time: 16 minutes
    Total Time: 36 minutes
    Servings #/Adjust if desired 16 cookies

    Ingredients

    US Customary - Convert to Metric

    Frosting

    • 4 oz cream cheese
    • 2 ½ tablespoons butter
    • ½ teaspoon vanilla
    • ½ teaspoon lemon juice
    • 1 ¼ cup powder sugar

    Cookie Dough

    • 1 stick butter - ½ cup melted
    • ½ cup brown sugar
    • ¼ cup sugar - white
    • 1 egg
    • ¾ cup AP flour
    • ¼ teaspoon ginger
    • ½ teaspoon cinnamon
    • 1 teaspoon salt
    • ¾ cup rolled oats
    • ¾ cup finely grated carrot
    • ⅓ cup raisins - optional

    Instructions

    • Preheat oven on 350° convection. Prep two cookie sheets by covering them with parchment paper. Finely shred 2 small to medium carrots to make ¾ cup. Try not to use the “baby carrots”, they have no taste.
    • In a large mixing bowl combine 1 stick (½ cup) melted butter with ½ cup brown sugar, ¼ cup sugar, and 1 egg. Whisk or beat together. I’m lazy and used a stand mixer but a handheld mixer, or even a whisk should do.
    • Next, in a separate bowl, combine the dry ingredients. ¾ cup AP flour, ¼ teaspoon ginger, ½ teaspoon cinnamon, 1 teaspoon salt. Mix well and slowly combine with the butter/egg mixture.
    • Now add ¾ cup shredded carrot, 1 cup rolled oats and ⅓ cup raisins (optional). Mix well.
    • Spoon onto the parchment covered cookie sheets into 1-inch diameter balls. It should make about 16. Flatten the balls slightly with your fingers.
    • Place in the oven for 8 minutes. Rotate the pans (180 degrees and bottom pan to top). Cook about another 7-8 minute until edges are turning brown.
    • Remove from oven and let sit for about 2 minutes until they firm up a bit and then move to a cooling rack.
    • Make the frosting: 4 oz cream cheese and 2 ½ tablespoons of butter in a bowl. Microwave for 10-20 seconds to soften if needed but do not melt.
    • Cream together with a hand mixer until smooth, about 2 minutes. Add ½ teaspoon vanilla and ½ teaspoon lemon juice. Continue to mix. Slowly add 1 ¼ cup powdered sugar and continue to beat until smooth. Add a bit more powder sugar if needed or a few drops of milk if needed. Refrigerator until needed. Don’t forget to lick the beaters.
    • Let cool and then frost with the cream cheese frosting.
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect
    Prevent your screen from going dark

    Recipe Notes

    Pro Tips

    1. Do not use "baby carrots," which are wooden and have no taste.
    2. Shred the carrots yourself with the finest shred your shredder you have.
    3. Use parchment paper or a baking mat. These will stick to the pan.
    4. Good sealed airtight in a refrigerator for 3-4 days. Should freeze well for 3-4 months but separate with wax paper.
    5. This is a great recipe; you get individual servings of carrot "cake" without a lot of work.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Serving : 1 cookie | Calories : 217 kcal (11%) | Carbohydrates : 30 g (10%) | Protein : 2 g (4%) | Fat : 11 g (17%) | Saturated Fat : 6 g (30%) | Cholesterol : 40 mg (13%) | Sodium : 242 mg (10%) | Potassium : 83 mg (2%) | Fiber : 1 g (4%) | Sugar : 20 g (22%) | Vitamin A : 1345 IU (27%) | Vitamin C : 1 mg (1%) | Calcium : 21 mg (2%) | Iron : 1 mg (6%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Dessert
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally published October 16, 2011. Sorry for the photo - poor camera 8 years ago. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

    Molly and Lilly dogs supervising
    « Garlic Butter Stuffed Chicken Breast
    Old Fashion Scalloped Potatoes »

    Reader Interactions

    Comments

    1. Lina Di Marco

      April 20, 2021 at 4:40 pm

      Hi, would love to make these but are they just as good without the frosting?

      Reply
      • Dan Mikesell AKA DrDan

        April 20, 2021 at 7:54 pm

        Hi Lina,

        They will be fine without the frosting but not "just as good". Very much like chocolate chip cookies will not be the same without the chocolate.

        Dan
        PS I removed the two-star rating... really, you hadn't even tried them and it damages the recipe. See comment policy is you have questions.

    2. innopolicy.com.ua

      November 03, 2019 at 9:35 am

      Our Carrot Cake Cookies with Cream Cheese Frosting feature a light, and fluffy cookie chocked full of carrots and cinnamon and topped with delicious cream cheese frosting.

      Reply
    3. Terri Lott

      February 13, 2015 at 4:06 pm

      These are simply delicious! I made a double batch and they lasted less than a day with my family of five. I tweaked the recipe a little; substituting part margarine for the butter, increased the cinnamon and added a pinch of nutmeg. The results were fabulous. I added a couple drops of maple extract to the frosting recipe to satisfy my mothers craving for maple leaf cookies (which are impossible to find in my neck of the woods) and it did the trick!! These are definitely a "must add" to my recipe collection! Thank you for sharing.

      Reply
    4. DrDan

      December 25, 2013 at 10:55 am

      Sorry this is one recipe I have not converted from Blogger format to WordPress so it is a bit hard to read. The cooking temperature is 375 F or 190 C. The 180 degrees refers to rotating the pan half a turn. I'm converting the post now so it will look better to you.
      DrDan
      PS they are one of my favorite things

      Reply
    5. Jenifer

      December 25, 2013 at 4:18 am

      These sound as if they would be delicious. Question: is that 180C or 180F for the oven? (We mainly use the centigrade scale here in Oz but I understand in the USA Farenheight is the norm?)

      Reply
    6. Krista

      January 22, 2012 at 9:42 am

      Thanks so much for sharing these at Church Supper! Love the frosting!!! I'm glad you decided to join in...love seeing new faces. Have a blessed week and please come back again next Sunday ~EMM

      Reply
    7. Inspired by eRecipeCards

      October 16, 2011 at 3:45 pm

      Delicious! An oat and carrot cookie sounds perfect Nice and thick and chewy! Like the best part of a muffin

      And as always, wanted to stop by and continue to thank you for adding these to eRecipeCards.

      Reply
    8. easy petite looks

      October 16, 2011 at 3:41 pm

      just made these, they're amazing!

      Reply

    Leave a Comment (Policy Link in Footer) Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    DrDan image Hi, I’m DrDan and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. About DrDan

    Popular Recipes

    • Pan Seared Oven Roasted Filet Mignon
    • Pan Seared Oven Baked Chicken Breast
    • Oven Baked Chicken Legs - The Art of Drummies
    • Oven Baked Chicken Thighs
    • How To Cook Sausage in the Oven
    • How to Cook Bacon in the Oven - Step by Step
    • Oven Pulled Pork - Low & Slow Pork Butt
    • Pan Seared Oven Roasted Strip Steak

    kitchen reference sheet graphic wide blue
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

    Footer

    ↑ back to top ↑

    About

    • About DrDan
    • Sign up for Emails
    • Contact
    • The Shop
    • Blog Business and Guest Posts
    • Helpful Links

    Top Content

    • Saved Recipes Collections
    • 101's Best Recipes
    • Recipe Index

    Policies

    • Comment Policy
    • Accessibility Policy
    • Privacy Policy
    • Terms and Conditions
    • Copyright Policy

    Educational

    • Food FAQ
    • Kitchen Reference Sheets
    • Guide To Cooking for Two

    dogs by the pond

    COPYRIGHT © 2010-2022 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME