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+ servings
cooked cookies with frosting on cooling rack.
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5 from 12 votes

Oatmeal Carrot Cake Cookies with Cream Cheese Frosting

These Oatmeal Carrot Cake Cookies with Cream Cheese Frosting are like an oatmeal cookie carrot cake love child.
Course Dessert
Cuisine American
Diet Low Salt
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 36 cookies
Calories 97kcal
Author Tracy


  • 1/2 cup salted butter
  • 1 cup all purpose flour
  • 2 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large carrots, peeled and shredded or grated about 1 1/2 cups
  • 1/2 cup unsweetened applesauce
  • 3/4 cup brown sugar, packed
  • 1/4 cup pure maple syrup
  • 3 1/2 cups old fashioned rolled oats
  • 1 large egg
  • 2 teaspoons vanilla extract
  • pinch nutmeg
  • pinch ground ginger

Cream Cheese Frosting

  • 6 oz cream cheese
  • 2 cups confectioner's sugar
  • 1/4 cup butter, softened salted or unsalted
  • 1 teaspoon vanilla extract
  • pinch kosher salt (unless you're using salted butter)
  • 1-2 tablespoons water, optional


  • Pre-heat oven to 350 degrees and line baking sheets with parchment paper.
  • Add flour, cinnamon, nutmeg, ginger, baking soda, and salt to a medium sized bowl and mix.
  • Add butter and sugar to a bowl of stand mixer (or to a large bowl) and cream with paddle attachment or hand mixer.
  • Beat in egg and then add maple syrup, vanilla, and then add applesauce.
  • Add flour mixture and then use a spatula to mix in.
  • Add in oats and fold in shredded carrots and with spatula.
  • Add small balls of dough (2-3 inches) on parchment paper. Keep in balls or flatten if a flatter cookie is desired. Leave at least 1 inch between doughs because they will not spread much.
  • Bake for 10 minutes and then rotate baking sheets in oven and bake for another 10 minutes.
  • Meanwhile, make cream cheese frosting.
  • Remove cookies from oven and add to cooling rack.
  • Once cookies are cooled, add frosting.
  • Serve and enjoy! Or store in an airtight container for up to a week, or freeze for up to 3 months.

Make the Cream Cheese Frosting

  • In a medium bowls add cream cheese, butter, vanilla extract and salt. Cream with a hand mixer. Slowly add sugar, one cup at a time and blend until creamy.
  • Add water (just one tablespoon at a time) if you like a looser frosting.


If using unsalted butter instead of salted, just add 1/4 teaspoon more salt to the recipe.
To "hide" the carrot more, grate instead of shred.  


Calories: 97kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 12mg | Sodium: 95mg | Potassium: 62mg | Fiber: 1g | Sugar: 7g | Vitamin A: 776IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg