If you need an easy spring dessert recipe, look no further! Carrot cookies with oatmeal, raisins and shredded carrots are like a delicious mini carrot cake.
Are oatmeal raisin cookies your all-time favorite? Or what about carrot cake? If you love both of these easy spring desserts, you’re in luck today. We’re taking them up a notch in an amazingly delicious combo: Oatmeal Raisin Carrot Cookies. Once you try these tasty bite-size sandwich cookies with their cream cheese filling, you’ll never want to go back!
Something about springtime makes me think about carrot desserts. Maybe it’s the association of spring to rabbits and Easter? Meaghan Lamm from Cook. Craft. Love. created the perfect easy spring dessert for us this month – Oatmeal Raisin Carrot Cookies.
Meaghan was already a big fan of homemade carrot cake but then she discovered they were even better in cookie form! When she sent the recipe to me to share with all of you, she said “Say hello to Carrot Cake Cookies! These are SO good and were born when I found some carrot cake cookies at Aldi on sale and then went back the next week and they were GONE. I’m addicted. They’re so amazing.”
A few weeks ago we shared the Ultimate Carrot Cake Cookie Recipe. But today’s recipe gives an entirely different spin on carrot cookies by adding heart-healthy oatmeal and raisins. Trust me — if you love oatmeal raisin cookies, these bite-sized carrot cookies are going to be your new favorite!
How to Make Oatmeal Raisin Carrot Cookies
In this recipe, you’ll combine old fashioned oats and raisins with finely shredded carrots to create delicious soft carrot cake cookies.
What you need:
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Kitchen Tools Needed:
- Stand mixer or hand mixer
- Mixing bowls
- Mixing spatula
- Food processor or sharp kitchen knife
- Cookie scoop
- Baking sheet
- Parchment paper
- Cooling rack
- Frosting knife
There are two parts to these cookies – the cookies and the filling.
These are the ingredients you’ll need. All the exact amounts are in the printable card at the bottom of this post.
For the Cookies
- brown sugar
- granulated sugar
- old fashioned oats
- baking soda
- shredded carrots*
For the Frosting
Here’s an overview of the recipe, along with some cooking notes. All of these steps are written concisely in the recipe card at the bottom.
1. Prepare the cookie batter.
After you preheat your oven, start making that yummy cookie batter.
You don’t need a stand mixer, you can do this by hand. But let me tell you, a stand mixer will save your arms and back! You need to cream the butter and sugars together until it begins to look like a paste.
After that, add the vanilla, eggs and the dry ingredients.
Do not overmix it. Just mix it will enough so that it is all combined.
2. Mince the shredded carrots.
In a food processor, pulse the shredded carrots until they are in tiny little chunks. If you don’t have a food processor you can also mince them with a knife. You do not want big shreds of carrots in these delicate little cookies so take the time and do not bypass this step!
*Meaghan specifically warns, “Don’t skip mincing the shredded carrots! No one wants to get a random carrot shred in their mouth when they’re expecting a sweet cookie.”
Gently fold in the carrots and raisins. If the dough is a little stiff you can loosen it up with 1 tsp of milk.
3. Bake the carrot cake cookies.
Scoop the cookie dough by rounded tablespoon onto a baking tray lined with parchment paper. Meaghan said, “I made these mini with a 1 tablespoon cookie scooper because I liked how bite-sized they are. You can, of course, make them bigger and have fewer sandwiches.”
With Meaghan’s 1 tablespoon cookie scoop, she was able to yield approximately 48 carrot cookies to make 24 sandwiches.
Bake the oatmeal raisin carrot cookies at 325 degrees for 9-11 minutes or until golden brown. (You want them to still be slightly soft so they’re easy to bite into. Don’t overbake until they’re crunchy!)
Move the carrot cookies to a cooling rack and cool completely before frosting.
4. Prepare the cream cheese frosting.
For the frosting, Meaghan says “You want the cream cheese to be out of the fridge COLD and the butter to be room temperature and very, very soft for the frosting. I learned this trick from YouTube a few years ago and it keeps the frosting from being too runny. Doing it this way makes it perfectly pipeable without needing to refrigerate or worry about it getting soft and wilting sitting out on the counter.”
Using your stand mixer again, put the vanilla and cold cream cheese into the mixing bowl and beat it on medium speed until it’s fluffy. Now add powdered sugar 1/2 a cup at a time mixing well after each addition.
Once the powdered sugar is completely incorporated, add the SOFT room temperature butter and beat the frosting until it’s well combined.
5. Frost the carrot cookies to make sandwiches.
Use a frosting knife to put cream cheese frosting across the bottom of one of the carrot cookies. Then place another cookie on top to form a little sandwich. Repeat until you’ve frosted all of your remaining cookies.
6. Serve and enjoy!
Serve the carrot cookies immediately with a tall glass of milk. Or you can keep them refrigerated in an air tight container until you’re ready to enjoy these tasty morsels.
Oatmeal Raisin Carrot Cookies
For the Cookies
For the Frosting
- 4 oz cream cheese cold
- 1/4 cup unsalted butter room temp
- 2 cups powdered sugar
- 1/2 tbsp vanilla extract
For the Cookies
- Preheat oven to 325 degrees.
- In the bowl of a stand mixer cream together butter and sugars until a paste forms. Add in vanilla and egg and mix well.
- Add the oats, flour, cinnamon, baking soda, salt, and nutmeg and mix until just combined. Be careful not to over mix!
- In a food processor, pulse the shredded carrots until they are in tiny little chunks. If you don’t have a food processor you can also mince them with a knife. You do not want big shreds of carrots in these delicate little cookies so take the time and don’t skip this step!
- Gently fold in the carrots and raisins.
- If the dough is a little stiff you can loosen it up with 1 tsp of milk.
- Scoop cookies by rounded tablespoon onto a lined baking tray and bake at 325 for 9-11 minutes or until golden brown. (You want them to still be slightly soft so they’re easy to bite into. Don’t over bake until crunchy!).
- Move to a cooling rack and cool completely before frosting.
For the Frosting
- Add vanilla and cold cream cheese into a stand mixer and beat on medium speed until fluffy.
- Add powdered sugar 1/2 a cup at a time mixing well after each addition.
- Once powdered sugar is completely incorporated add SOFT, room temperature butter and beat until well combined.
For the Sandwich Cookies
- Frost the bottom of one of the carrot cookies, then place another cookie on top to make a sandwich. Repeat with all remaining cookies. Keep refrigerated. Enjoy.
You may also enjoy these easy dessert ideas on Kenarry:
- The Perfect Allergy Friendly Carrot Cake Recipe
- Classic Rhubarb Crisp Recipe: Easy Dessert Idea
- Carrot Cake Cupcakes Recipe: A Sweet Spring Treat
- Soft Brown Sugar Cookies Recipe
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