These Carrot Cake Oat Cookies are the perfect dessert to serve all the flavors of the classic cake in a fraction of the time. Perfect for a spring or Easter celebration, we even top them with a cream cheese glaze for rich flavor in every bite.
Melanie raved, “I grated my carrots instead of shredding them, and the texture was still great in my opinion — although my hairstylist suggested shredding them next time! The frosting was delicious and really gave the cookie that cake/muffin top vibe. I’ll definitely be making these again — they were a great breakfast cookie!” ~ volunteer recipe tester
My sons love a good carrot cake and I understand why, the warm spices, mixed with brown sugar sweetness, and covered in cream cheese frosting makes for an addicting treat. These Carrot Cake Oat Cookies are a dessert I like to gift to friends and family or bring to a party in the spring season. They have all of the goodness of the classic cake recipe with none of the fuss.
When I developed these carrot oatmeal cookies, everything just worked right. They are soft, chewy, and almost like a muffin top meets a cookie. Adding nuts, oats (and raisins if you must) gives layers of texture and flavor. And with a cream cheese glaze on top, there’s so much to love. Give them a try along with my S’mores cookies or Lemon Shortbread Cookies and your family is sure to be impressed.
Why You’ll Love this Recipe
- Crowd-pleasing dessert for all ages. Be prepared, there are usually no leftovers, so save a couple for yourself!
- Easy bakery-style recipe for beginner bakers. So many people ask where I buy these cookies, and little do they know they are quick to make at home. No fancy ingredients and ready in less than 45 minutes! I think they are kinda like Crumbl Carrot Cake Cookies.
- Versatile to customize with your favorite mix-ins. We all love carrot cake with different mix-ins and with these cookies, you can easily change the flavors to your liking.
Kathleen’s Tip: If you need to soften your butter quickly, microwave it in 10-second intervals, mine usually takes 11 seconds.
Ingredients
- Salted butter | The base of the cookie dough, I like salted to bring out all of the other flavors. But you can use unsalted butter if you prefer.
- Light brown sugar | You can also use dark brown sugar here if you already have that at home. Adds nice caramel and molasses flavor.
- Granulated sugar | Sweetens the carrot cake cookies perfectly.
- Large egg | Binds the cookie dough together. Make sure it’s room temperature.
- Vanilla extract | Adds caramel and floral notes.
- All-purpose flour | Gives structure to the cookies.
- Baking soda | The leavening agent that helps the cookies be tender in texture.
- Ground cinnamon | The warm, signature spice of carrot cake.
- Kosher salt | Every baked good needs a pinch of salt to help bring out all of the flavors.
- Ground nutmeg | The second warming spice that compliments the cinnamon.
- Greek yogurt or sour cream | Adds creaminess and helps to create the soft, melt-in-your-mouth consistency. Both work beautifully, but watch if you plan on using a high protein yogurt, it will make your cookie more dense and dry. You could also swap heavy cream.
- Old-fashioned oats | The mix-in responsible for giving the cookie nice chewiness. You can use quick cooking oats, but the cookies may spread more.
- Carrots | Be sure to peel them first before shredding or grating, you can even use storebought shredded carrots if you already have them, but be sure to blitz them in a food processor before stirring in, they will be too thick on their own. Carrots add moisture and natural sweetness.
- Walnuts | Adds that nutty and rich crunch.
- Raisins | A hint of fruity sweetness that’s totally optional. Personally, I do not think raisins ever belong in baked goods, but that’s just me!
- Flaky Sea Salt | For sprinkling on top of the cookies for an extra hint of crunch that brings out all of the flavors.
For the Cream Cheese Glaze (optional):
- Cream cheese | The creamy base of the glaze that’s savory in flavor.
- Salted butter | Rounds out the flavors of the cream cheese and helps to create a glaze consistency.
- Powdered sugar | Sweetens the glaze perfectly and dissolves nicely.
- Milk or half and half | Thins the icing to the correct consistency.
- Vanilla extract | Adds light caramel and floral notes.
- Pinch of salt | Helps to enhance the flavors and sweetness.
Get the full recipe in the recipe card below.
How to Make Carrot Cake Oat Cookies
For the Cookies:
Step 1 – Cream the Butter and Sugar
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a stand mixer or using a hand mixer in a large bowl, cream butter and sugars on medium-high speed until light and fluffy, scraping down the bowl as needed.
Step 2 – Add the Wet Ingredients
Add egg and vanilla; mix on medium speed for 30 seconds. Scrape sides of bowl. Add the sour cream or Greek yogurt, mixing just until combined.
Step 3 – Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg.
Step 4 – Fold in the Mix-Ins
With mixer on low, add flour mixture ½ cup at a time, alternating with ½ cup oats.
Stir in grated carrots, then fold in nuts (if using). If omitting nuts, cookies may spread slightly more. Add raisins, if using.
Step 5 – Scoop and Bake
Scoop dough using 2-tablespoon portions, spacing cookies about 2 inches apart. Roll between hands if desired for a polished look.
Bake 11–13 minutes (start checking at 9–10 minutes for high altitude, but mine were perfect at 12 minutes), just until edges are set and tops are no longer glossy.
Sprinkle with flaky sea salt if desired. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Glaze (Optional):
Step 1 – Beat the Cream Cheese and Sugar
Beat cream cheese and butter on medium speed until light and fluffy, 1–2 minutes. Reduce speed to low and add powdered sugar until combined.
Step 2 – Add the Vanilla and Adjust the Consistency
Add 2 tablespoons milk, vanilla, and salt; beat on medium-high until smooth. At this point, you can spread or pipe the frosting onto the tops of the cookies if desired.
Add more milk for a more glaze-like consistency, if you want more of a true glaze, microwave for 15 seconds, mix well and see if it will drop from spoon, if not, 10 more seconds should do. This was my preference.
Step 3 – Decorate
Drizzle a dollop over cooled cookies. If desired, sprinkle with a few chopped walnuts.
Expert Tips
- Make sure you use old-fashioned rolled oats. Instant oats have a different texture and don’t make these carrot oatmeal cookies as chewy or nutty in flavor.
- Grate the carrots in the food processor for ease. I like to use the grating attachment first and then also pulse them with the regular blade a couple of times after to make them finer in texture. You can also grate them by hand with a box grater if you don’t have a food processor. If using pre-shredded carrots, they will be too thick, so be sure to blitz them in a food processor a few times before adding to your dough.
- Toast the nuts for extra flavor. Do this before you assemble the cookies and be sure they cool completely before adding them in.
- Use a cookie scoop for even-sized cookies. This helps make for even baking so that you don’t risk over-baking.
- Use baby carrots or regular carrots. Whatever you have at home already on hand totally works! If you are using regular carrots be sure to wash and peel them first.
- How you grate your carrots will alter the texture of the cookies. The shredded carrots will melt more into the batter while grated carrots will be larger and more prominent in texture.
- Don’t over-mix the batter or over-bake the cookies. This will make them tough and crispy in texture, and we want to make sure we achieve the ultimate soft and chewy bite.
- If your glaze is too thick, try microwaving it for 15 seconds and stir. Continue microwaving until it’s easily pourable to drizzle over the cookies.
Variations
- Make them gluten-free. I also tested these using 1 cup of gluten-free all-purpose flour with ¼ cup of oat flour to replace the regular flour. They are delicious! Be sure to let the batter sit and thicken for 5 minutes to hydrate before scooping into balls.
- Swap the walnuts for another nut. Feel free to also use pecans or almonds.
- Make the cookies dairy-free. It’s easy to do, just swap the butter for plant-based butter or coconut oil and use a plant-based yogurt or sour cream. For the icing, substitute the butter and cream cheese for dairy-free options.
- Add mix-ins if desired. Regular raisins, golden raisins, sweetened coconut, and finely chopped dried pineapple or apple would all be delicious in these cookies.
- Add a touch of cloves, ginger, or allspice.
High Altitude Adjustments
I bake at 5800 feet above sea level in Denver, so it’s been tested at this altitude. However, I have a team of recipe testers across the country who test my recipes out before I send them to you to ensure that they work at any altitude, including sea level.
- No changes were made to this recipe for high altitude, other than watching my timing in the oven.
- I recommend to start checking for doneness when baking at about the 9-10-minute mark. Mine were perfect at 12 minutes.
Storage
If your carrot oatmeal cookies are already frosted, place them into an airtight container and store at room temperature for 1 day or in the fridge for up to 5 days.
You can also freeze them for up to 2 months and then thaw at room temperature before eating or frosting. The trick to freezing them correctly without ruining the icing is to lay them in a single layer and freeze for 30 to 60 minutes. Then layer them between wax paper in an airtight container to store in the freezer. Thaw in a single layer completely to enjoy. I actually did this for a tea I hosted, and they thawed beautifully.
Storing unfrosted carrot cake cookies is simple too, keep them at room temperature in an airtight container for 3 to 5 days or freeze them for up to 2 months.
FAQs
We recommend you shred your own carrots in the food processor or on a box grater for a better texture. However, one of my recipe testers used bagged, pre-shredded carrots and then blitzed them in a food processor, as they are too thick on their own.
You might have baked them for too long or over-mixed the batter which will make them crispy and tough.
Yes you can, but we suggest adding them in since they add a nice and chewy texture. But expect them to spread more, you might need to replace some of the oats with flour and chill them for 15-30 minutes.
More Delicious Cookie Recipes
- Oatmeal Sandwich Cookies
- Triple Chocolate Cookies
- Red Velvet Cake Mix Cookies
- Cookie Butter Snickerdoodles
I hope you enjoyed this cookie recipe, it was a favorite with my recipe testers!
Here’s what Adrienne said, “Love these! I shredded the carrots for a bit of a finer texture which is my go-to for cookies. I was super happy with the texture. They kept their shape and were baked right at 12 minutes. They have great flavor with the cinnamon and nutmeg but you can still taste the carrot and the texture is so good. It is like cake in a cookie form. Yum!“
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Video
Equipment
Ingredients
Cookies:
- ½ cup salted butter room temperature
- ½ cup light brown sugar packed (may also use dark)
- ¼ cup granulated sugar I like using all-natural cane sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ cup Greek yogurt plain, room temperature, or sour cream
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 ½ – 2 teaspoons ground cinnamon
- ½ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 1 ½ cups old-fashioned rolled oats see Notes
- 1 cup shredded carrots peeled first, or grated fine
- ½ cup walnuts chopped (or pecans)
Optional
- ½ cup raisins
- Flaky Sea Salt
Cream Cheese Glaze (optional):
- 4 ounces cream cheese room temperature
- ¼ cup salted butter room temperature (4 tablespoons total)
- ¾ cup powdered sugar +- to desired consistency
- 2-3 tablespoons milk or half and half
- 1 teaspoon vanilla extract
- Pinch kosher salt
Instructions
For the Cookies:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a stand mixer or using a hand mixer, cream butter and sugars on medium-high speed until light and fluffy, scraping down the bowl as needed.½ cup salted butter, ½ cup light brown sugar, ¼ cup granulated sugar
- Add egg and vanilla; mix on medium speed for 30 seconds. Scrape sides of bowl.1 large egg, 1 teaspoon vanilla extract
- Add the sour cream or Greek yogurt, mixing just until combined.¼ cup Greek yogurt
- In a separate bowl, whisk together flour, baking soda, cinnamon, salt, and nutmeg.1 ¼ cups all-purpose flour, ½ teaspoon baking soda, 1 ½ – 2 teaspoons ground cinnamon, ½ teaspoon kosher salt, ¼ teaspoon ground nutmeg
- With mixer on low, add flour mixture ½ cup at a time, alternating with ½ cup oats.1 ½ cups old-fashioned rolled oats
- Stir in grated carrots, then fold in nuts (if using). If omitting nuts, cookies may spread slightly more. Add raisins, if using.1 cup shredded carrots, ½ cup walnuts, ½ cup raisins
- Scoop dough using 2-tablespoon portions, spacing cookies about 2 inches apart. Roll between hands if desired for a polished look.
- Bake 11–13 minutes (start checking at 9–10 minutes for high altitude, but mine were perfect at 12 minutes), just until edges are set and tops are no longer glossy.
- Sprinkle with flaky sea salt if desired. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.Flaky Sea Salt
For the Cream Cheese Glaze:
- Beat cream cheese and butter on medium speed until light and fluffy, 1–2 minutes.4 ounces cream cheese, ¼ cup salted butter
- Reduce speed to low and add powdered sugar until combined.¾ cup powdered sugar
- Add 2 tablespoons milk, vanilla, and salt; beat on medium-high until smooth. At this point, you can spread or pipe the frosting onto the tops of the cookies if desired.
- Add more milk for a more glaze-like consistency, if you want more of a true glaze, microwave for 15 seconds, mix well and see if it will drop from spoon, if not, 10 more seconds should do. This was my preference.
- Drizzle a dollop over cooled cookies. If desired, sprinkle with a few chopped walnuts.
Notes
- Gluten-Free Carrot Oat Cookies: These can be made gluten-free! See post for details.
- Use pecans, walnuts and even chopped almonds. If omitting the nuts the cookies may spread a bit more, so just be aware of that.
- Dairy-Free Carrot Cake Cookies: These cookies can be made dairy-free, see post for explicit details.
- High Altitude: The only adjustment is in the timing of baking, watch closely, mine were done at 11-12 minutes. See the post for more details.
- Frosted cookies: Store in an airtight container at room temperature for 24 hours, or refrigerate for up to 5 days.
- Unfrosted cookies: Store at room temperature in airtight container for 3–5 days.
- Freezing (unfrosted): Freeze in an airtight container for up to 2 months. Thaw on counter and then frost as desired.
- Freezing (frosted): Flash freeze cookies flat for 30–60 minutes, then store layered with parchment or wax paper. Thaw in a single layer.
Nutrition
Naomi
Flavor just like a mini carrot cake, but with the ‘healthy’ oat texture and ‘not too sweetness’ of a breakfast cookie. I think they got even better over the next day (or two)! Thank you for another winner!
So glad you liked them Naomi!! Thank you!