These Carrot Cake Cookies have all the flavors of your favorite carrot cake rolled into cookies. Soft, chewy, and sandwiched with a wonderful cream cheese frosting!

I don’t drink or do drugs, but this past week made me reconsider.

Haley’s been taking a tap/ballet combo class since last September. Once a week. No big deal. But the annual recital at the end of the season? THAT’S some serious commitment.

I know very little about hair and make-up, or fashion for that matter. So with two full dress rehearsals beforehand and the actual recital, I found myself overwhelmed in the Target aisle surrounded by curling irons and eye shadows, and not having a clue what I should buy. I also spent an entire day running around town from wig stores to beauty supply boutiques trying to find a synthetic hair piece because the two hours I spent curling and twisting and spraying her strands into perfect ringlets…DIDN’T HOLD. Shoot me.

For the Cream Cheese Frosting

  • 2 ounces cream cheese, room temperature
  • 2 ounces unsalted butter, softened
  • 2 teaspoons vanilla
  • 1/2 cup powdered sugar

For the Cookies

  • 1/2 cup unsalted butter, melted
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup rolled oats
  • 3/4 cup packed, finely grated carrots
  • 1/3 cup raisins


  1. Preheat oven to 350 degrees F.  Line two baking sheets with parchment paper, set aside.
  2. For the filling, beat cream cheese and butter with an electric mixer until well-combined and smooth. Mix in vanilla. Gradually beat in confectioner’s sugar until totally incorporated. Refrigerate until ready to use.
  3. Make the cookies: In a large bowl, whisk together butter, both sugars, and egg yolk. Add in the flour and salt; stir until thoroughly combined.
  4. Mix in the oats, carrots, and raisins.
  5. Form mixture into tight tablespoon balls, squeezing/molding just a few times (this will help prevent crumbling after baking and cooling.) Drop, 2 inches apart, onto prepared baking sheets. (You should have 20 balls.) Spray the bottom of your hand or a glass and flatten the cookies. (Dough will be sticky.)

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