Carrot cake cookies

Carrot cake cookies: Blissful bites. Image: Marele van Zyl

Carrot cake cookies: Delightful sweet treats for the family

Transform an old-time favourite into mouth-watering carrot cake cookies perfect to add as a special lunchbox treat.

Carrot cake cookies

Carrot cake cookies: Blissful bites. Image: Marele van Zyl

If you love carrot cake, you will enjoy these carrot cake cookies. They taste similar to the delicious moist carrot cake you know, but this recipe brings them in small biscuit-sized bites perfect to enjoy with a cup of tea.

Carrot cake is almost synonymous with teatime. Transforming this old-time favourite into cookies make them easier to pack in a lunch box to enjoy wherever you are. They are furthermore also perfect for a platter of sweet treats to take with you to a family or friend gathering.

More about your carrot cake cookies

One of the best things about carrot cake is the cream cheese frosting on top. This recipe uses the same frosting to sandwich two cookies together resulting in a heavenly bite.

When preparing these carrot cake cookies, keep these helpful tips in mind:

  • As you are adding the eggs one at a time, remember to scrape down the bowl after each addition.
  • It is important that you chill the dough until it is firm otherwise it will be difficult to form the cookies.
  • When baking carrot cake cookies, remember to rotate and switch the baking sheets as necessary for even baking.
  • When removing the cookies from the oven, allow them to cool on the baking sheet for at least a minute before removing them to a cooling rack. This will keep the cookies from falling apart.
  • Allow the cookies to cool down completely before adding the frosting.
  • Store in an airtight container.

These mouth-watering carrot cake cookies are perfect for teatime, breakfast, in a lunchbox or even as a midnight snack. Try them once and you will be tempted to bake them all the time!

Carrot cake cookies recipe

4 from 2 votes
Recipe by Marele van Zyl Course: SnacksCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Total time




  • 230 g 230 of unsalted butter

  • 1 cup 1 packed light brown sugar

  • 1 cup 1 granulated sugar

  • ¼ teaspoon ¼ salt

  • 1 teaspoon 1 pure vanilla extract

  • 2 eggs

  • 2 cups 2 all-purpose flour

  • 1 teaspoon 1 baking soda

  • 1 teaspoon 1 baking powder

  • teaspoon ground cinnamon

  • 1 cup 1 rolled oats

  • 1 cup 1 sweetened shredded coconut

  • cups grated carrots

  • 1 cup 1 raisins

  • ¾ cup ¾ chopped walnuts

  • 2 cups 2 cream cheese frosting

  • Cream cheese frosting
  • 1 cup 1 cream cheese, soft

  • 8 tablespoon 8 unsalted butter, soft

  • 1 cup 1 castor sugar, sifted

  • 1 teaspoon 1 pure vanilla extract

  • ¼ teaspoon ¼ salt

  • ¼ teaspoon ¼ grated lemon zest


  • In the bowl of a mixer fitted with the paddle attachment, gently blend the butter, sugars, salt, and vanilla on low speed until light and fluffy, about 5 minutes.
  • Add the eggs one at a time, scraping down the bowl after each addition.
  • Sift the flour, baking soda, baking powder, and cinnamon together into a large bowl. Add to the creamed mixture all at once and mix on low just until combined.
  • Stir in the oats, coconut, carrots, raisins, and walnuts by hand. Chill the dough until firm, at least 30 minutes.
  • While the dough is firming up, preheat the oven to 180°C. Line two baking sheets with parchment paper.
  • Scoop the dough onto the prepared baking sheets using an ice cream scoop about 1½ inches apart.
  • Bake until golden brown, 12 to 15 minutes. Rotate and switch the baking sheets as necessary for even baking.
  • Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
  • Use a spatula to spread a few tablespoons of frosting on half of the cooled cookies, then sandwich the cookies together.
  • Store the cookies in an airtight container.


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