Great carrot cake taste in the form of a cookie but still with cream cheese frosting. Nothing could be better. Just follow these easy step by step photo instructions.

Editor’s Note: Originally published October 16, 2011. Updated with expanded discussion and instructions along with revised photos.

My wife thinks this is one of the best things I have ever made, and she may well be right. It is right up there with my Whole Wheat Buttermilk Blueberry Cream Cheese Scones.  An evil treat that I love.

All major food groups are included in these cookies: Grains (flour and oats) Fruits (raisins) Vegetables (carrots) Dairy (cream cheese) and Meat (eggs count?).  It must be good for you (NOT).

My Rating:

Most of the time I must put some thought into the rating. Not this time. If I only had a 6…

Pro Tips: Recipe Notes for Carrot Cake Cookies

This recipe is a modification of a Martha Stewart recipe for Carrot Cake Sandwich Cookies. I cut down the recipe, adjust the method, and season a bit. And make cookies, not sandwiches.

Not much work and almost no skills are needed to pull this off. Give it a try for an everyday treat or that special occasion.

The Carrots

Do not use “baby carrots,” which are wooden and have no taste. They are cut out of large carrots.

Go by volume of the shredded carrots. And try to use small to medium whole carrots.

Shred them yourself with the finest shred your shredder you have.

Final thoughts

I did make them slightly bigger and did not make them into sandwiches like the Marthe recipe called for along with the other changes.

The oats add some strength and texture.

The lemon juice in the frosting will add a bit of acid and act as a preservative and a bit nice taste

Use parchment paper or a baking mat. These will stick to the pan.

Good sealed airtight in the refrigerator for 3-4 days. Should freeze well for 3-4 months but separate with wax paper.

Other Carrot Cake Recipes

Carrot Cake Pancakes – Oven Baked

Healthier Low Fat Carrot Cake

Preheat oven on 350 convection. Prep two cookie sheets by covering with parchment paper. Finely shred one large or 2 smaller carrots to make 3/4 cup. Try not to use the “baby carrots”, they have no taste.

In a large mixing bowl combine 1 stick (1/2 cup) melted butter with brown sugar, sugar, and 1 egg. Whisk or beat together. I’m lazy and used a stand mixer, but a handheld mixer or even a whisk should do.

Next, in a separate bowl, combine the dry ingredients. AP flour, ginger, cinnamon, salt. Mix well and slowly combine with the butter/egg mixture.

Now add 3/4 cup shredded carrot, 1 cup rolled oats and 1/3 cup raisins. Mix well.

Spoon onto the parchment covered cookie sheets into 1-inch diameter balls. It should make about 16. Flatten the balls slightly with your fingers.

Place in the oven for 8 minutes. Rotate the pans (180 degrees and bottom pan to top). Cook about another 7-8 minute until edges are turning brown.

Remove from oven and let sit for about 2 minutes until they firm up a bit and then move to a cooling rack.

Make the frosting: 4 oz cream cheese and 2 1/2 tablespoons of butter in a bowl. Microwave for 10-20 seconds to soften if needed but do not melt.

Cream together with a hand mixer until smooth, about 2 minutes. Add vanilla and lemon juice. Continue to mix. Slowly add about 1 1/4 cup powdered sugar and continue to beat until smooth. Add more powdered sugar if needed. Refrigerator until needed. Don’t forget to lick the beaters.

Let cool and then frost with the cream cheese frosting.

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Originally published October 16, 2011. Sorry for the photo – poor camara 8 years ago.