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Carrot Cake Cookies

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  • Author: Bake to the roots
  • Prep Time: 30
  • Cook Time: 14
  • Total Time: 63
  • Yield: 28 1x


Delicious little cookies inspired by a classic cake: Carrot Cake Cookies!



For the dough

  • 1/2 cup (120g) butter
  • 1/2 cup (100g) sugar
  • 1/4 cup (50g) brown sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/2 cups (200g) all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground ginger
  • 1/2 cup (40g) rolled oats
  • 1 cup (120g) carrots, finely grated
  • 1/4 cup (30g) pecans, chopped

For the frosting/decoration

  • 1/3 cup (80g) butter
  • 5 oz. (140g) cream cheese, drained and at room temperature
  • 1 1/2 cups (200g) confectioners’ sugar
  • 1/2 tsp. vanilla extract
  • pinch of salt
  • chopped pecans
  • orange/green food color (optional)


  1. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment and set aside. Grate the carrots finely and set aside. Chop the pecans and set aside as well.
  2. Add the butter and sugars to a large bowl and mix until light and fluffy. Add the egg and vanilla extract and mix in until very well combined. In a second bowl mix the flour with baking soda, baking powder, salt, cinnamon, and ginger. Add to the large bowl and mix until just combined. Add the rolled oats, grated carrots, and chopped pecans and fold in. Place in the fridge for about 20 minutes.
  3. Use two teaspoons or a small cookie scoop to place small portions of dough (with enough space in between cause they spread a lot) on the baking sheet – I got 12 per baking sheet – and bake for 12-14 minutes. The cookies should have set, the edges browned a bit, but the center should still be soft to touch. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack to cool down completely. Repeat with the remaining dough. Store the cooled cookies in a box until you frost them, so they don’t dry out that much.
  4. For the frosting brown the butter by melting it over medium heat in a small pot. Cook until it begins to get dark spots. It will smell nutty and fragrant. Remove from heat and let cool for 10 minutes. Pour in a heatproof bowl, cover with plastic wrap and chill in the refrigerator for about an hour – it should thickened but not be completely solid. Let the cream cheese drain or place it on some paper towels to get rid of some liquid. Beat the chilled browned butter and cream cheese until smooth and creamy. Add the confectioner’s sugar, vanilla extract, and salt and beat until light and fluffy. If you want to decorate the cookies with small carrots, take about 3-4 tablespoons from the frosting aside. Color half of it orange and the other half green and fill into small piping bags.
  5. Frost the cookies with the cream cheese frosting and pipe little carrots on top or simply sprinkle with chopped pecans.


  • Enjoy baking!