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a bite taken out of a cookie with cream cheese frosting on top
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Carrot Cake Cookies

Easy to make, thick, soft, cake-like, chewy and topped with an irresistible cream cheese frosting.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 13 minutes
Cooling time 10 minutes
Total Time 33 minutes
Servings 12 cookies
Calories 616kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 2 cups All-purpose flour
  • 1 cup Cake flour
  • 1 cup quick 1 minute oats
  • 1 (3.4oz.) box Instant vanilla pudding mix
  • 2 tsp. cornstarch
  • 2 tsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. nutmeg
  • 1 cup unsalted butter, cold
  • 1 cup brown sugar (packed)
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks (no whites)
  • 2 tsp. vanilla extract
  • 1 cup finely grated carrots (about 2 large carrots)

For the cream cheese frosting:

  • 8 oz. cream cheese, softened
  • 8 Tbsp. unsalted butter, softened
  • 2 cups confectioners sugar
  • 1 1/2 tsp. vanilla extract
  • pinch of salt
US Customary - Metric

Instructions

  • Preheat oven to 400°F.
  • In a large bowl, combine the dry ingredients: flour, cake flour, oats, pudding mix, cornstarch, baking powder, baking soda, salt, cinnamon and nutmeg.
    2 cups All-purpose flour, 1 cup Cake flour, 1 cup quick 1 minute oats, 1 (3.4oz.) box Instant vanilla pudding mix, 2 tsp. cornstarch, 2 tsp. cinnamon, 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. salt, 1/2 tsp. nutmeg
  • With a stand or hand held mixture, cream together the butter and sugars for ~4 minutes or until light and fluffy.
    1 cup unsalted butter, cold, 1 cup brown sugar (packed), 1/4 cup granulated sugar
  • Add in the eggs, egg yolks and vanilla extract. Mix until blended, scraping down the sides as needed.
    2 large eggs, 2 large egg yolks (no whites), 2 tsp. vanilla extract
  • Gradually add in the dry ingredients on low speed. Lastly add in the grated carrots and mix just until combined. Dough will be wet/sticky.
    1 cup finely grated carrots (about 2 large carrots)
  • Using a cookie scoop, scoop dough onto a cookie sheet or baking sheet. (6 cookies per baking sheet). Bake for 12-14 minutes or until lightly golden around the edges. Be careful not to over bake them, slightly under baked cookies will be soft and cake-like! Remove from oven and let cool completely.
  • Make the cream cheese frosting: In a large bowl, beat the softened cream cheese until smooth. Then add in the softened butter and combine until smooth. Add in the vanilla extract, salt and gradually add in the confectioners sugar and beat until frosting is smooth.
    8 oz. cream cheese, softened, 8 Tbsp. unsalted butter, softened, 2 cups confectioners sugar, 1 1/2 tsp. vanilla extract, pinch of salt
  • Frost cookies and garnish with chopped pecans/walnuts and a sprinkle of cinnamon.

Video

Notes

  • Add in raisins or chopped nuts into the batter if desired. (~1 cup)
  • Do not use the pre-grated matchstick carrots. They are too big and thick for these cookies.
  • Use the quick 1 minute oats, not the old-fashioned rolled oats. I find the quick 1 minute oats result in a better crumb, and the old-fashioned oats dry out the cookie.
  • Cookies stay fresh covered in the refrigerator for up to 1 week.

Nutrition

Serving: 1cookie (with frosting) | Calories: 616kcal | Carbohydrates: 74g | Protein: 7g | Fat: 33g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 637mg | Potassium: 172mg | Fiber: 2g | Sugar: 43g | Vitamin A: 2969IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg