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Carrot cake cookies

Carrot Cake Cookies

  • Author: Elyse Villa
  • Yield: 23 cookies 1x


A delicious cookie that might actually constitute breakfast. 



For the cookies:

  • 3/4C cake flour
  • 3/4C rye flour
  • 1C old-fashioned oats
  • 3/4t baking powder
  • 1/2t baking soda
  • 3/4t ground cinnamon
  • 1/2t ground ginger
  • 3/4t kosher salt
  • 3/4C unsalted butter, room temperature
  • 1/2C granulated sugar
  • 1/2C brown sugar
  • 1 large egg, room temperature
  • 1C shredded carrots
  • 1t vanilla extract
  • 1/2C chopped walnuts
  • 1/4C seeds (I used equal parts unsalted sunflower seeds and unsalted pepitas)

For the cream cheese frosting:

  • 4oz cream cheese, room temperature
  • 1/4C unsalted butter, room temperature
  • 1/23/4C powdered sugar


Make the cookies:

  1. In a large bowl, combine both flours, oats, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
  2. To the bowl of a stand mixer, fitted with a paddle attachment, cream the butter with both sugars. Give this process time, I recommend a full five minutes at medium-high speed, use a rubber spatula to scrape down the bowl periodically to ensure everything is incorporated and the mixture becomes fluffy and pale.
  3. Turn the mixer to low and add the egg, vanilla, and carrots. Turn off and scrape down the bowl again.
  4. With the mixer on low, gradually add your dry ingredients, mixing until juuuuuust incorporated, since overmixing will lead to a tough cookie.
  5. Turn the mixer off and fold in your nuts and seeds. Cover the bowl with plastic wrap, pressing it directly on top of the dough and refrigerate the dough for at least 2 hours. I know this is annoying, but it gives the chance for the butter to get cold again, preventing the cookies from spreading too much in the oven. You are welcome to refrigerate the dough for up to 24 hours, just remember to take it out about 30 minutes before baking, so you can more easily scoop them.
  6. Line your baking sheet with parchment paper or a silicone mat and preheat the oven to 350F. Scoop out rounded mounds of dough—I use a 1 1/2T cookie scoop, and once the oven has preheated, bake your cookies for about 10 minutes, or until the edges are golden brown and the centers look dry.

Make the frosting:

  1. In a clean stand mixer bowl, fitted with a paddle attachment, beat together the cream cheese and butter until fluffy.
  2. Turn the mixer to low and begin adding the powdered sugar, a 1/4C at a time. When you reach 1/2C, beat on high for a minute, turn off, and taste test. If you are happy with the thickness and taste, you’re done!
  3. If you want it a touch sweeter and thicker, add the remaining 1/4C. Beat on high for a minute until perfectly whipped.