Description

These Carrot Cake Cookies are soft, chewy, and packed with the warm spices and flavors of classic carrot cake. Made with grated carrots, oats, cozy cinnamon, and topped with a creamy cream cheese glaze, these easy cookies are perfect for spring baking, holidays, or a comforting homemade treat.

Ingredients

For the Cookies

1 ½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup finely grated carrots
½ cup rolled oats
⅓ cup chopped walnuts or pecans
⅓ cup raisins

For the Cream Cheese Glaze

4 oz cream cheese, softened
1 cup powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing until well combined.
Stir in the finely grated carrots.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the rolled oats, chopped nuts, and raisins.
Scoop spoonfuls of dough onto the prepared baking sheet, spacing them a few inches apart.
Bake for 10–12 minutes until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.
In a small bowl, mix cream cheese, powdered sugar, milk, and vanilla extract until smooth.
Drizzle the glaze over the cooled cookies.
Let the glaze set before serving.

Notes

Finely grated carrots work best for soft, tender cookies.Avoid adding too many carrots to prevent overly soft dough.The cookies should remain slightly soft in the center for the perfect chewy texture.The glaze can be thickened by adding more powdered sugar if desired.These cookies taste even better the next day as the flavors develop.