Hey fellow food lovers! Nyla here, and I’m SO excited to share this recipe with you. Get ready to transform ordinary moments into something truly special with my carrot cake oatmeal cookies! These aren’t your grandma’s cookies (unless your grandma is super adventurous in the kitchen, in which case, props to her!).

I have to tell you the story of how these came about! It was one of those late nights. You know, when you’re craving something sweet, but you’re also feeling…kind of healthy? I had leftover carrot cake batter and a big container of oats staring me down. A lightbulb went off!

And that, my friends, is how my carrot cake oatmeal cookies were born. A happy accident turned into an absolute obsession. The warm spices, the chewy oats, the sweet carrots…it’s a flavor explosion! I’m so happy that my late-night craving lead to this delicious experiment!

What makes these carrot cake oatmeal cookies so special? It’s the perfect blend of textures and tastes. The soft chewiness of the oatmeal with the comforting flavors of carrot cake. It’s like a warm hug in cookie form!

This is a twist on the regular oatmeal cookies. We’re talking serious comfort food with a bold flavor kick that will have everyone doing a little happy dance. I brought these to game night and they were GONE in minutes! My friends practically inhaled them.

So, if you’re ready to dive into a delicious adventure with me, keep reading! These carrot cake oatmeal cookies are about to become your new go-to treat. Get ready to bake some magic! Let’s get started, friends!

INGREDIENTS You Need

This carrot cake oatmeal cookies ingredient list is all about bold flavors that actually work together! Don’t be shy with the spices – they’re what give these cookies their signature warmth and depth. Here’s what you’ll need for some serious cookie deliciousness:

1 cup (2 sticks) unsalted butter, softened: Make sure it’s nice and soft, so it creams well!
1 cup granulated sugar: For that classic sweetness we all love.
1 cup packed brown sugar: This adds a lovely molasses-like depth and keeps the cookies moist.
2 large eggs: The binding powerhouses!
1 teaspoon vanilla extract: A touch of vanilla enhances all the other flavors.
1 ½ cups all-purpose flour: The base of our cookies.
1 teaspoon baking soda: Helps the cookies rise and get that perfect texture.
1 teaspoon ground cinnamon: Warm and comforting!
½ teaspoon ground nutmeg: Adds a hint of spice.
¼ teaspoon ground cloves: A little goes a long way! This adds warmth and depth.
½ teaspoon salt: Balances the sweetness.
3 cups rolled oats: The star of the show! Use old-fashioned oats for the best texture.
1 cup shredded carrots: Adds moisture, sweetness, and that classic carrot cake flavor.
1 cup chopped walnuts or pecans (optional): For a little crunch! I love the nutty flavor.
8 ounces cream cheese, softened: The foundation for our dreamy frosting.
½ cup (1 stick) unsalted butter, softened: Adds richness and creaminess to the frosting.
4 cups powdered sugar: For the perfect sweetness and texture.
1 teaspoon vanilla extract: Enhances the frosting’s flavor.
2-4 tablespoons milk: To adjust the frosting to your desired consistency.

Ingredients for making carrot cake oatmeal cookies, including butter, sugar, spices, and oats, arranged on a marble countertop.

No worries if you don’t have walnuts or pecans. I often use chopped almonds or even sunflower seeds! They add a nice crunch and nutty flavor to these carrot cake oatmeal cookies.

This carrot cake oatmeal cookies gets its amazing taste from the spices! Cinnamon, nutmeg, and cloves work together to create that warm, comforting flavor that we all associate with carrot cake.

For a shortcut on busy weeknights, buy pre-shredded carrots! It saves so much time, and they work just as well in this carrot cake oatmeal cookies recipe. I always keep a bag on hand!

Store your oats in an airtight container in a cool, dry place to keep them fresh! This will ensure your carrot cake oatmeal cookies always have the best texture.

I love adding extra cinnamon to my carrot cake oatmeal cookies for that extra kick! It really brings out the warmth and spice. It’s a little secret that takes it from good to incredible.

Let’s Make Some!

This is my favorite part of making carrot cake oatmeal cookies – watching the delicious magic happen! Follow these simple steps, and you’ll be enjoying warm, chewy cookies in no time.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This will prevent sticking and make cleanup a breeze!
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This is where the magic starts happening! Don’t skip this step – it’s crucial for the right texture.
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well combined before moving on.
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures the spices are evenly distributed throughout the dough.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
Stir in the rolled oats, shredded carrots, and chopped nuts (if using). This is where the carrot cake oatmeal cookies really start to take shape.
Drop by rounded tablespoons onto the prepared baking sheets. Leave a little space between each cookie.
Bake for 10-12 minutes, or until the edges are golden brown. In my kitchen, these carrot cake oatmeal cookies usually takes about 11 minutes to get that perfect golden hue.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.
While your carrot cake oatmeal cookies are cooling, prepare the cream cheese frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until smooth.
Add milk, one tablespoon at a time, until you reach your desired consistency. I like mine thick and creamy!
Once the cookies are completely cool, frost them with the cream cheese frosting. You can get fancy with piping or just spread it on with a knife.
Enjoy your delicious carrot cake oatmeal cookies! People literally do happy dances when these hit the table.

Don’t worry if your carrot cake oatmeal cookies looks a little uneven when you drop them onto the baking sheet. They’ll spread out as they bake.

While your carrot cake oatmeal cookies is doing its thing, get ready for some amazing aromas! The spices will fill your kitchen with warmth and deliciousness.

I accidentally added a little too much cinnamon once, and it turned out amazing! Don’t be afraid to experiment a little with the spices. It’s all part of the fun!

How to Serve Up This!

These carrot cake oatmeal cookies are so versatile! I love to enjoy them in so many different ways.

Of course, they’re amazing on their own with a cold glass of milk or a warm cup of coffee. But there’s so much more you can do!

For a truly decadent experience, try serving them with a scoop of vanilla ice cream and a drizzle of caramel sauce. The contrast of warm cookie and cold ice cream is heavenly!

These carrot cake oatmeal cookies are perfect for potlucks, bake sales, or just a cozy night in. They’re always a crowd-pleaser!

I love to stack them high on a pretty plate and dust them with a little extra cinnamon for presentation. It makes them look so inviting!

If you have any leftover cookies (which is rare!), try crumbling them over yogurt or oatmeal for a delicious breakfast treat. It’s a great way to use them up and add some extra flavor to your morning!

I’ve also experimented with making carrot cake oatmeal cookies ice cream sandwiches. Just sandwich a scoop of vanilla ice cream between two cookies and freeze for a few hours. It’s a fun and refreshing treat!

This carrot cake oatmeal cookies is perfect for those weeknight dinners that need to be special! Serve it with a simple side salad for a complete and satisfying meal.

My friends went wild when I served these at my last game night! They were gone in minutes. This recipe is a guaranteed winner!

FAQs:

I get asked about this carrot cake oatmeal cookies recipe all the time! Here are some of the most common questions I receive.

Will kitchen newbies succeed with this carrot cake oatmeal cookies?

Absolutely! This recipe is super straightforward and easy to follow. I’ve designed it with beginners in mind. Just follow the steps, and you’ll be enjoying delicious cookies in no time!

Can I make these carrot cake oatmeal cookies ahead of time?

Yes! You can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just bring it to room temperature before baking. Or, you can bake the cookies and store them in an airtight container for up to 3 days.

What if I mess up my carrot cake oatmeal cookies? (Spoiler: it’ll still taste incredible!)

Don’t worry about messing up! Even if they’re not perfect, they’ll still taste amazing. The flavors are so good that they’re hard to ruin.

Can I freeze these carrot cake oatmeal cookies?

Yes, you can! Freeze the baked cookies in an airtight container for up to 2 months. Thaw them at room temperature before serving.

How can I prep this carrot cake oatmeal cookies for busy weeknights?

You can shred the carrots and measure out the dry ingredients ahead of time. This will save you a lot of time when you’re ready to bake.

Can I use quick oats instead of rolled oats?

I don’t recommend it. Rolled oats give the cookies a much better texture. Quick oats will make them too soft.

What if I don’t have cream cheese for the frosting?

You can use mascarpone cheese or even Greek yogurt as a substitute. The flavor will be slightly different, but still delicious! I often make a quick glaze with powdered sugar and milk when I’m short on time!

I once forgot to add the cinnamon, and they still tasted great! The carrots and oats really shine through. But the cinnamon definitely adds that extra something special.

My family loves these carrot cake oatmeal cookies! They always ask me to make them for special occasions. It’s become a tradition!

A reader once asked if they could add raisins. And she reported that the carrot cake oatmeal cookies still tasted fantastic with the addition of raisins!

CONCLUSION:

These carrot cake oatmeal cookies bring me so much joy because they’re a perfect blend of comfort and flavor. They remind me of cozy nights, happy gatherings, and the simple pleasure of sharing delicious food with loved ones.

Here are my My carrot cake oatmeal cookies Flavor Secrets:

Don’t skimp on the spices! They’re what make these cookies taste like carrot cake.
Use softened butter for the creamiest dough. It makes a huge difference in the texture.
Don’t overbake! These cookies are best when they’re soft and chewy.

I’ve tested so many delicious carrot cake oatmeal cookies variations, including:

Chocolate Chip: Add chocolate chips for an extra layer of sweetness.
Coconut: Stir in shredded coconut for a tropical twist.
Gingerbread Spice: Substitute gingerbread spice for the cinnamon, nutmeg, and cloves for a holiday-inspired treat.

I usually make the chocolate chip version for parties and the gingerbread spice version for the holidays!

Trust your taste buds and get creative! Don’t be afraid to experiment with different flavors and ingredients. That’s how the best recipes are born.

I’m so excited for you to try this recipe! I know you’re going to love these carrot cake oatmeal cookies as much as I do. Get ready for a flavor adventure that will leave you wanting more! I can’t wait to hear about your cooking adventures!

Overhead shot of freshly baked carrot cake oatmeal cookies cooling on a wire rack.

If you’re loving this comfort food twist, you’ll go crazy for my Hawaiian Pineapple Carrot Cream Cake

This carrot cake oatmeal cookies reminds me of another bold flavor favorite of mine – my Oatmeal Raisin Cookies, you should check it out!

And if you have the need for even more, this carrot cake oatmeal cookies are similar in delight to my Pumpkin Cheesecake Cookies

If you are looking for something a little more traditional in carrot cake oat cookies, check out servedfromscratch Oatmeal Carrot Cake Cookies with Cream Cheese Frosting – Served…

Also consider these Carrot Cake Cookies | Olive & Mango

And last but not least, feel free to view carrot cake cookies on sugarspunrun

Happy baking, friends! Let me know how these carrot cake oatmeal cookies turn out for you! 🔥💕🍪

carrot cake oatmeal cookies

Print Recipe

These Carrot Cake Oatmeal Cookies are a delicious and healthy twist on classic carrot cake. They’re packed with warm spices, shredded carrots, and chewy oats for a satisfying treat.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: About 24 cookies
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup shredded carrots
1 1/2 cups rolled oats
1/2 cup chopped walnuts or pecans (optional)
1/4 cup raisins (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
Beat in egg and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in shredded carrots, oats, nuts (if using), and raisins (if using).
Drop by rounded tablespoons onto prepared baking sheets.
Bake for 10-12 minutes, or until edges are golden brown.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For a cream cheese frosting drizzle, whisk together 4 ounces softened cream cheese, 1/4 cup powdered sugar, and 1-2 tablespoons milk until smooth. Drizzle over cooled cookies.