Name: Carrot Cake Oatmeal Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup old-fashioned oats; 3/4 cup all-purpose flour; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 3/4 cup finely shredded carrots (about 2 medium carrots); Optional: 1/2 cup raisins; Optional: 1/4 cup chopped walnuts; Optional: 1/4 cup shredded coconut; Optional: cream cheese frosting for drizzling

Why You’ll Love This Recipe

These cookies offer all the cozy, spiced goodness of carrot cake in a portable cookie form. They’re naturally moist, chewy, and full of texture thanks to oats, carrots, and optional add-ins like raisins or walnuts. They’re easy to make, great for sharing, and a sneaky way to add veggies into a sweet treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

old-fashioned oats
all-purpose flour
baking soda
ground cinnamon
ground nutmeg
salt
unsalted butter, softened
brown sugar
granulated sugar
egg
vanilla extract
shredded carrots
optional: raisins, chopped walnuts, shredded coconut, or white chocolate chips
optional: cream cheese frosting for drizzling

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together oats, flour, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract.
Stir in the dry ingredients gradually until fully combined.
Fold in shredded carrots and any optional mix-ins like raisins or nuts.
Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are set and the centers are slightly soft.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Optional: Once cooled, drizzle with cream cheese frosting for a carrot cake-style finish.

Servings and timing

This recipe makes about 24 cookies.
Preparation time: 15 minutes
Cooking time: 10–12 minutes
Total time: 25–30 minutes

Variations

Vegan: Use plant-based butter and a flax egg, and ensure add-ins are dairy-free.
Gluten-Free: Substitute a 1:1 gluten-free flour blend and use certified gluten-free oats.
Lower Sugar: Reduce the sugar slightly or use coconut sugar for a natural alternative.
Protein Boost: Add a scoop of vanilla protein powder and reduce the flour slightly.
Frosted Version: Top with a swirl of cream cheese frosting to mimic traditional carrot cake.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
To freeze, place in a sealed container with parchment between layers for up to 3 months.
Thaw at room temperature before serving. No reheating needed unless you prefer them warm.

FAQs

Can I use quick oats instead of old-fashioned oats?

Yes, but the texture will be softer. Old-fashioned oats give a chewier bite.

Do I need to peel the carrots?

Peeling is recommended for a smoother texture, but it’s not essential if the carrots are clean.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough for up to 2 days. Let it soften slightly before baking.

Are these cookies suitable for kids?

Absolutely! They’re mildly sweet and a great way to sneak in veggies.

Can I skip the raisins or nuts?

Yes, they’re totally optional. Feel free to customize based on your preferences.

What kind of frosting goes well on these cookies?

A simple cream cheese frosting or glaze is perfect, but they’re also great plain.

Can I use pre-shredded carrots?

Freshly shredded carrots are best because they’re more moist, but pre-shredded can work in a pinch.

Why are my cookies too soft?

They may need an extra minute in the oven. Also, let them cool completely to set.

Can I double the recipe?

Yes, just make sure to use multiple baking sheets or work in batches.

Do these taste like carrot cake?

Yes, they have all the familiar flavors—cinnamon, carrot, and optional frosting—but in a chewier cookie form.

Conclusion

Carrot cake oatmeal cookies are the perfect fusion of nostalgic desserts and wholesome ingredients. With their tender texture, warm spice, and customizable mix-ins, these cookies are ideal for everything from lunchbox treats to holiday cookie trays. Whether frosted or plain, they’re a cozy, crave-worthy cookie you’ll want to make again and again.