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Carrot Cake Cookies

Jamie Lothridge is hopelessly addicted to baking, sugar, and food TV. By day she teaches middle school, by night she bakes and blogs her creations and beautiful photographs at

Cinnamon cream Cheese frosting

Surprise your family with a modern spin on traditional carrot cake. These deliciously moist carrot cake cookies are infused with warm spices and topped with a rich cinnamon cream cheese frosting.

Carrot Cake Cookies

Yields 24 cookiesCinnamon cream Cheese frosting

For the cookies


  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 stick unsalted butter, room temperature
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 2 teaspoons *pumpkin pie spice
  • 1 1/4 cups rolled oats
  • 1 1/2 cups finely shredded carrots (about 2 carrots)
  • 1/2 cup raisins
  • 4-ounces crushed pineapple, drained


  1. Preheat to 350 degrees F and line a cookie sheet with parchment paper, or a silicone baking mat.
  2. Combine the dark brown sugar, granulated sugar, and butter and mix with a hand mixer until light and creamy, about 3 minutes; add egg and the vanilla extract until thoroughly mixed.
  3. In a separate bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Gradually add the flour mixture into the wet mixture until just combined; fold in the oats, carrots, raisins, and pineapple.
  5. Using a medium cookie scoop, scoop dough onto cookie sheet, leaving 2-inches between cookies; bake 12 to15 minutes, or until slightly browned. Cool on cookie sheets for 5 minutes then transfer to a cooling rack. Once cookies are cool, frost with cinnamon cream cheese frosting.

For the frosting


  • 4 ounces cream cheese
  • 1/4 cup unsalted butter, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups confectioners' sugar
  • 1 teaspoon cinnamon


  1. Combine the cream cheese, butter, vanilla until mixed; add the confectioners' sugar slowly until mixed; slowly stir in the cinnamon.
  2. *If you do not have pumpkin pie spice on hand, simply substitute the following: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.

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