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Carrot cookies on plate.
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5 from 36 votes

Carrot Cookies Recipe

If you're looking for a delicious and easy dessert to make at home, this carrot cookies recipe can't be beat! Perfect for the spring season!
Prep Time15 minutes
Cook Time15 minutes
Frosting10 minutes
Course: Cookies
Cuisine: American
Servings: 24
Calories: 87kcal

Equipment

  • Hand mixer
  • Two baking sheets
  • 1 ½ tablespoon cookie dough scoop
  • Piping bag with Wilton 12 tip
  • 2 Mixing bowls

Ingredients

  • 15 ounce box carrot cake mix I used Betty Crocker
  • 2 teaspoons baking powder
  • ¼ teaspoon cinnamon powder
  • 1 pinch nutmeg
  • 2 eggs room temperature
  • cup unsalted butter melted
  • ¼ cup grated carrots
  • ¼ cup rolled oats
  • ¼ cup chopped walnuts

Frosting:

  • ¼ cup unsalted butter softened to room temperature
  • 4 oz half block full fat cream cheese, softened to room temperature
  • 1 tablespoon cornstarch
  • ¾ teaspoon pure vanilla extract
  • teaspoon salt
  • 1 ½ cups powdered sugar

Instructions

  • Preheat the oven to 350℉ and line two baking sheets with parchment paper or silicone mats and set aside for later.
  • In a large mixing bowl, combine the carrot cake mix, baking powder, and spices. Then using a hand mixer, add the melted butter and eggs to the bowl and beat on low until fully incorporated. You can alternatively mix everything with a rubber spatula if you do not have a mixer.
  • Fold in the grated carrots, rolled oats, and chopped walnuts.
  • Use a small cookie scoop or a spoon to drop 1 ½ tablespoon sized balls onto the baking sheets. Space them a few inches apart to leave room for the cookies to spread.
  • Bake at 350℉ for 10-12 minutes, or until the tops are set and it reaches desired doneness.
  • Allow the cookies to cool in the pan for 3 minutes before transferring to a wire cooling rack to cool completely.
  • As the cookies bake, you can prepare the frosting. In a medium mixing bowl using a hand mixer, beat the butter and cream cheese until smooth and creamy. Add the cornstarch, vanilla extract, and salt and mix until combined. Then add the powdered sugar a little at a time and mix again until well incorporated and you have a smooth, easily spreadable frosting. If you want a stiffer frosting without adding more sweetness, add more cornstarch 1 tablespoon at a time until it reaches desired consistency.
  • Once the cookies have cooled, you can use a piping bag or an icing spatula and put the icing on the bottom of a cookie. Then grab another cookie to place on top and you have a cookie sandwich! Repeat with the rest of the cookies.

Notes

These cookies are best eaten the same day but you can store leftovers in an airtight container in the fridge for up to 3 days.
Instead of making cookie sandwiches, you can pipe frosting on individual cookies.

Nutrition

Calories: 87kcal | Carbohydrates: 9g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 54mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 158IU | Vitamin C: 0.02mg | Calcium: 25mg | Iron: 0.2mg