Carrot Cake Oatmeal Cookies are a delightful treat that combines the warm spices and sweetness of carrot cake with the hearty texture of oatmeal. These cookies are soft, chewy, and studded with shredded carrots and often a hint of cinnamon and nutmeg, making every bite feel like a cozy hug. You get the best of both worlds—a little bit of cake and a little bit of cookie all rolled into one.
I love making these cookies because they feel like a perfect snack any time of day, and they’re a great way to sneak in some extra veggies in a tasty way. I usually add a handful of raisins or chopped nuts to give them a nice little crunch, but they’re just as good plain. Baking them fills the kitchen with such a comforting smell, reminding me of cozy afternoons and happy moments.
These cookies go great with a glass of cold milk or a cup of warm tea, and I often pack them in lunchboxes or bring them along on road trips because they stay soft and delicious for days. If you’re looking for a cookie that’s a bit different but still super satisfying, Carrot Cake Oatmeal Cookies are definitely worth a try!
Key Ingredients & Substitutions
Carrots: Fresh, finely shredded carrots add moisture and a natural sweetness. If you don’t have fresh carrots, try frozen shredded carrots—just thaw and drain well.
Oats: Old-fashioned rolled oats give a nice chewy texture. Quick oats can work but might make the cookies softer. For gluten-free, use certified gluten-free oats.
Spices: Cinnamon and nutmeg give that carrot cake flavor. If you want, you can add a pinch of ground ginger or cloves for extra warmth.
Butter and Sugar: Butter gives richness, and brown sugar adds moisture and deeper flavor. You can swap half the butter for coconut oil for a slight twist.
Optional Add-ins: Nuts and raisins add texture and sweetness. Walnuts, pecans, or golden raisins are classics, but feel free to leave them out or swap for chocolate chips if you prefer.
How Do I Get Soft Cookies With a Nice Texture?
The key to soft, chewy carrot cake oatmeal cookies is not overbaking and the right mixing technique. Here are some tips:
- Cream the butter and sugar well: This traps air and makes cookies lighter.
- Don’t overmix: After adding flour and oats, mix just until combined to avoid tough cookies.
- Flatten cookies slightly: Since the dough is thick, pressing them a bit helps them bake evenly.
- Watch the baking time: Take them out when edges turn golden but centers look a bit soft. They’ll firm up as they cool.
- Cool on the baking sheet: Letting cookies cool there for a few minutes helps them set without drying out.
Equipment You’ll Need
- Mixing bowls – I use one for dry ingredients and one for wet, making it easy to keep everything organized.
- Electric mixer – helps cream butter and sugar quickly, giving your cookies a nice fluffy texture.
- Measuring cups and spoons – precise measurements ensure the cookies turn out just right.
- Cookie scoop or tablespoon – makes uniform cookies that bake evenly.
- Parchment paper or silicone baking mat – prevents sticking and keeps cleanup simple.
- Baking sheet – a standard size that fits in most ovens and gives enough space for spreading.
- Wire rack – for cooling the cookies and preventing them from becoming soggy.
Flavor Variations & Add-Ins
- Swap nuts for chocolate chips — add a touch of sweetness and a different texture.
- Use coconut flakes instead of nuts — for a tropical twist.
- Add a splash of orange zest — enhances the warm spices with citrus brightness.
- Mix in crushed pineapple — increases moisture and gives a fruity flavor.
How to Make Carrot Cake Oatmeal Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup finely shredded carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/3 cup raisins (optional)
For The Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 10-12 minutes to bake, plus a little extra time to cool and drizzle the glaze, so plan for roughly 30 to 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prep Your Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep your cookies from sticking and make cleanup easier.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg, and salt. Set this dry mix aside for now.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and brown sugar together until the mixture is light and fluffy—this usually takes about 2 to 3 minutes.
4. Add Egg and Vanilla:
Beat in the egg and vanilla extract until everything is nicely combined and smooth.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until everything comes together. Be careful not to overmix to keep your cookies tender.
6. Fold in Carrots and Add-Ins:
Gently fold in the shredded carrots. If you’re using nuts or raisins, add them now and mix lightly to distribute them evenly.
7. Shape the Cookies:
Use a cookie scoop or tablespoon to drop spoonfuls of dough onto the prepared baking sheet, spacing each about 2 inches apart. Flatten the tops slightly with the back of your spoon or your fingers for even baking.
8. Bake:
Bake in the preheated oven for 10–12 minutes, or until the edges turn lightly golden but the centers still look a bit soft. Remember, they’ll firm up as they cool.
9. Cool the Cookies:
Take the cookies out of the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
10. Make and Add the Glaze:
While the cookies cool, whisk together the powdered sugar, milk (start with 1 tablespoon and add more if needed), and vanilla extract in a small bowl until smooth. Drizzle the glaze over the cooled cookies and let it set before serving.
Enjoy your soft, flavorful Carrot Cake Oatmeal Cookies with a cold glass of milk or your favorite warm drink!
Can I Use Frozen Carrots for These Cookies?
Yes, you can use frozen shredded carrots! Just thaw them completely and pat dry with paper towels to remove excess moisture before adding to the dough.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. To keep them soft longer, add a slice of bread to the container—it helps maintain moisture.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend and use certified gluten-free oats to keep the cookies safe for gluten sensitivities.
Can I Skip the Glaze?
Definitely! The glaze adds sweetness and a pretty finish, but the cookies taste great on their own if you prefer a less sweet option.
