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Iced Carrot Cake Cookies

Here’s a delicious, moist cookie that tastes just like a carrot cake but in a portable size. It’s a family favorite around here that’s sure to become one around your home too. Take a bite and enjoy the deliciousness!
Course Cookies, Dessert
Cuisine American
Keyword banana oatmeal cookies, carrot cake, carrot cookies, iced carrot cake cookies
Cook Time 15 minutes
Servings 12
Author Pam


  • 3/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp fine kosher or sea salt
  • 1 1/8 cups finely shredded carrots, chopped
  • 3/4 cup shredded unsweetened coconut
  • 1/2 cup raisins
  • 2 cups old fashioned oats, not instant for this recipe

for cream cheese icing

  • 1 cup sifted powdered sugar
  • 4 ounces softened cream cheese
  • 5 tsp milk, add more if needed
  • 1/4 tsp vanilla extract


  1. 1.Preheat oven to 350 degrees, line a cookie sheet with parchment paper. Set aside.

    2.In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt.

    3.Using a stand or hand held mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy.

    4.Beat in the eggs, one at a time until combined after each egg.

    5.Add in the vanilla until combined.

    6.Gradually add in dry ingredients into the wet until combined.

    7.Fold in carrots, raisins and oatmeal with a rubber spatula until combined. Make sure you dig down to incorporate all the ingredients into the batter.

    8.Using a medium to large cookie scoop, scoop out mounds of dough onto the cookie sheet.

    9.Bake for 15-17 minutes or until lightly golden.

    10.Allow to cool completely before baking off the remaining cookie dough.

    11.For the icing, In a large mixing bowl and hand mixer, beat together the cream cheese, powder sugar, milk and vanilla until combined and smooth.

    12.Using a fork, drizzle icing over cooled cookies and sprinkle with chopped pecans. ( You can put icing in a squeeze bottle but I like the fork method.

    13.Allow icing to harden for about 1 hour before grabbing your first cookie! Enjoy!!