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+ servings

Carrot Cake Cookies

Moist and dense carrot cookies topped with a sweet and slightly tangy glaze. The oats added in the batter give these cookies the taste of a breakfast cookie.
Course Cookies
Cuisine American
Keyword Easter
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 2 hours
Servings 28
Calories 228kcal
Author Christin Mahrlig


  • 1 cup butter, softened
  • 1 1/2 cups firmly packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 2 cups old-fashioned oats
  • 2 cups finely grated carrot
  • 2 cups confectioners' sugar
  • 1/2 cup sour cream


  • In a medium bowl beat butter and brown sugar with an electric mixer until light and fluffy. Add eggs and vanilla, beating well and scraping down the sides of the bowl.
  • In a small bowl, combine flour, cinnamon, baking soda, salt, nutmeg, and ginger.
  • Gradually add flour mixture to butter mixer, mixing just until combined.
  • Stir in oats and carrots, cover with plastic wrap and refrigerate for 2 hours.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  • Drop by rounded tablespoonfuls on baking sheets, spacing 2 inches apart. Flatten them out slightly with your hand. They don't really spread out in the oven.
  • Bake 12 to 14 minutes, until lightly browned.. Cool on pan 2 minutes and remove to wire racks to cool completely.
  • Combine confectioners' sugar and sour cream in a small bowl. Stir until smooth. Drizzle on cookies. Place in a ziptop bag and snip the corner to get a more professional look.


Calories: 228kcal