Carrot Cake Oatmeal Cookies with Cream Cheese Glaze

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Carrot Cake Oatmeal Cookies? drizzled with a sweet cream cheese glaze! If you like carrot cake, you will love these cookies!

Carrot Cake Cookies

Last week, I shared my favorite Carrot Cake recipe. I love that cake, you can’t go wrong with a classic carrot cake, but we all know my heart belongs to cookies! So I decided to create a carrot cake cookie! Yay!

I made Carrot Cake Oatmeal Cookies with Cheese Glaze and they are wonderful! Do I dare say they are better than the cake? I love them both, so I will let you decide. And you really don’t have to choose a favorite, you can have BOTH! Two desserts are better than one!

Carrot Cake Oatmeal Cookies with Cream Cheese Glaze Recipe on twopeasandtheirpod.com If you like carrot cake you will LOVE these cookies!

Carrot Cake Oatmeal Cookies with Cream Cheese Glaze Recipe

There is nothing healthy about my carrot cake, well, except for the carrots. I am fine with that because it is dessert, but I wanted to create a healthy-ish cookie. You know, so I can eat cake and cookies:)

For the cookies, I used white whole wheat flour, oats, and coconut oil. I also used carrots and raisins so these cookies have veggies and fruit…they are practically a super food:) If you want to throw in some chopped nuts, go for it! And if you are part of the raisin hater club, you can leave them out, but we love them!

Carrot Cake Oatmeal Cookies Recipe

Cream cheese frosting is a must when it comes to carrot cake, so I made a simple cream cheese glaze to drizzle over my cookies. The glaze gave the cookies the perfect sweet finish!

Carrot Cake Oatmeal Cookies with Cream Cheese Glaze Recipe

If you are a carrot cake fan, you will love these Carrot Cake Oatmeal Cookies with Cream Cheese Glaze. They are the perfect spring cookie! I am going to make a batch for the boy’s Easter baskets. I will make sure the Easter bunny puts a few in my basket too:)

Carrot Cake Oatmeal Cookies with Cream Cheese Glaze Recipe

Carrot Cake Oatmeal Cookies with Cream Cheese Glaze

If you like carrot cake, you will LOVE these carrot cake cookies! They are the perfect cookie for spring and Easter.
5 from 3 votes
Prep Time
15 minutes
Servings
25 cookies

Ingredients

For the Cookies:

  • 1 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup coconut oil melted and cooled to room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup shredded carrots
  • 1 cup old fashioned oats
  • 1/2 cup sweetened coconut flakes
  • 1/2 cup raisins

For the Cream Cheese Glaze:

  • 1 ounce cream cheese at room temperature
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In the bowl of a stand mixer, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract and beat until well combined. Next, add the shredded carrots. Mix until combined.
  4. Slowly add flour mixture until just combined. Stir in oats, coconut, and raisins.
  5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.
  6. While the cookies are cooling, make the cream cheese glaze. Mix together the cream cheese, powdered sugar, milk, and vanilla extract in a medium bowl. Using a spoon, drizzle the glaze over the cooled cookies. Let cookies sit until glaze hardens up. Serve!
  7. Note-you can use whole wheat flour or all-purpose flour instead of white whole wheat flour. Use the same amount.

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Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I’m all for sweets, but I agree with you. Sometimes, you need a little bit of a healthier cookie. There’s nothing wrong with that. These cookies are perfect. I’m a raisin lover, so I’ll definitely be adding some to these treats.

  2. You are right, it’s not the the Battle for Middle Earth over Carrot Cake! Make them both and be happy. And drizzle baby that cream cheese frosting on top. No going back. And despite being a “cookie” many of these ingredients like the cinnamon actually help regulate blood sugar.

    1. Can you use something else instead of coconut oil? Carrot cake is my husbands favorite and these sound perfect

  3. Just had a question regarding the shredded coconut. Do you think I could use unsweetened instead? Would I need to adjust the amount of sugar? Love you recipes!! Thanks!

  4. This recipe sounds amazing!! but I was wondering if I could replace the coconut oil with another type of oil or butter, it’s not easy to find here where I live… thanks!

  5. I just made these. I substituted butter for coconut oil and they turned out great! Yum! I also like that this makes a small batch. I don’t need 400 cookies 🙂

  6. allergic to coconut- can you just use veggie oil instead – and if so what amount??

    tk you cant wait to try these!

  7. These look amazing! I can’t wait to bake these and serve to friends and family this Easter weekend.

    Quick question…about how long with these babies keep in an air-tight container? I’m making them 2 days ahead of my travels and wondering if they will still taste amazing upon my arrival?

    Can’t wait!

  8. Hello! If I were to substitute coconut oil for butter, how much butter would I use and do you think it would change the flavor much?

  9. These look absolutely delicious, will be trying them this week! I’ll be substituting the coconut oil for butter. Should I use soft (room temp.) butter, or do I have to melt it first (like the coconut oil)? Thanks in advance!

  10. These are yummy! I left off the frosting, but they’re sweet enough without it. I didn’t even have to say no when my two year old asked for a second!

  11. These are yummy! I left off the frosting, but they’re sweet enough without it. I didn’t even have to say no when my two year old asked for a second!

  12. Wow! Great combination, your recipe is very creative. The cookies look awesome. I think they are heathy enough and super yummy! One thing is…. my sister cannot eat carrot so I cannot share this great dessert with her… but I wish to… So, can you share if you have any more dessert recipes with other kinds of vegetable? Or, which other thing I can replace for carrot in this recipe? Thank you very much.

  13. I was wondering if the carrots have a chance to cook in the short time it takes to bake a cookie. Would I shred the carrots finer? The recipe sounds incredible! Also, would you recommend refrigeration for these cookies?

  14. Thank you for the delicious cookie recipe!!!  I didn’t have any raisins on hand, so I substituted in some chopped Gala apples.  It worked out really well.  🙂

  15. I’m thinking about making these for my daughter’s birthday. With all of the prep, I’d love to be able to make some things ahead of time. Do you think these would freeze well? Or do these do best made right before you need them?  Thank you!


  16. Delicious- tastes just like a mini carrot cake. I love walnuts in mine. I used a cookie scoop for less mess too, as the dough is very wet. Will definitely be adding this into frequent rotation

    1. It will set up after it sits for awhile. If you want to stack, place parchment paper or wax paper between the layers to be safe.

  17. Hi! I love your recipes, and your newsletter. I have a quick question about this cookie…do you think it would turn out ok if I just substitute Cup4Cup gluten free flour for the whole wheat flour? All the ingredients sound so yummy, but I’m gluten free! Thank you

  18. These are delicious! Very tasty without the icing, but like a mini carrot cake with it drizzled on…dangerous to be sure!
    5 stars (for some reason it doesn’t seem to be letting me actually give a 5 star rating)

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