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–+ servings

Carrot Oatmeal Cookies with Cream Cheese Frosting

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Warm, spiced, and irresistibly cozy, these cookies combine comfort and texture with tender oats and grated carrots, topped with creamy frosting.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 307
Ingredients Method Nutrition Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, softened Provides richness and structure for tender cookies.
  • 1 cup brown sugar, packed Adds moisture, caramel notes, and sweetness.
  • 1/2 cup granulated sugar Balances sweetness and helps with cookie spread.
  • 2 large eggs, room temperature Bind the dough and add lift and moisture.
  • 1 teaspoon vanilla extract Enhances overall flavor and aroma.
  • 2 cups all-purpose flour The main structure for the cookie.
  • 1 teaspoon baking soda Helps cookies rise and lighten.
  • 1/2 teaspoon baking powder Adds a little extra lift and tenderness.
  • 1/2 teaspoon salt Balances sweetness and enhances flavors.
  • 1 teaspoon ground cinnamon Warms the cookie with classic spice.
  • 1/2 teaspoon ground nutmeg Adds aromatic depth.
  • 1/2 teaspoon ground ginger Gives a mild, spicy brightness.
  • 2 cups grated carrots, finely grated Adds moisture, natural sweetness, and color.
  • 1 cup old-fashioned rolled oats Contributes chew and hearty texture.
  • 1 cup chopped walnuts (optional) Adds crunchy texture and a nutty flavor.
  • 1/2 cup raisins (optional) Adds chewy sweetness and contrast.
For the frosting
  • 8 oz cream cheese, softened For the tangy, creamy frosting.
  • 1/4 cup unsalted butter, softened Makes frosting smooth and spreadable.
  • 2 cups powdered sugar, sifted if lumpy Sweetens and thickens the frosting.
  • 1 teaspoon vanilla extract Rounds out the frosting flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  6. Fold in the grated carrots, oats, and optional add-ins like walnuts or raisins.
  7. Drop dough balls onto prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 12 to 15 minutes, or until edges are golden brown and centers are set. Rotate pans halfway through if your oven has hot spots.
  9. Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Frosting
  1. For the frosting, beat together cream cheese and butter until smooth, then add powdered sugar and vanilla extract, beating until fluffy.
  2. Once the cookies are completely cool, frost each cookie generously.
  3. Store unfrosted cookies separately if you need to stack them.

Nutrition

Serving: 1gCalories: 307kcalCarbohydrates: 46gProtein: 3gFat: 14gSaturated Fat: 4gSodium: 180mgFiber: 1gSugar: 20g

Notes

Grate carrots finely for better integration into the dough. Store frosted cookies in an airtight container in the refrigerator for up to 5 days.

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