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Carrot Cake Cookies With Brown Butter Cream Cheese Frosting

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These carrot cake cookies with brown butter cream cheese frosting are a soft, chewy twist on the classic dessert. Packed with shredded carrots, oats, warm spices, and optional mix-ins like walnuts or raisins, they bake up tender and moist. The crowning touch is a rich, nutty brown butter cream cheese frosting that takes them to the next level. Perfect for holidays, gifts, or anytime baking, these cookies are easy to make, beautiful to serve, and guaranteed to impress.

Ingredients

Scale

For the cookies:

  • 1 cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 ½ cups old-fashioned rolled oats
  • 1 ½ cups finely grated carrots
  • ½ cup chopped walnuts (optional)
  • ½ cup raisins (optional)

For the brown butter cream cheese frosting:

  • ½ cup unsalted butter
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.
  3. Beat in the eggs one at a time, then add vanilla extract and mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet mixture. Stir in the oats, grated carrots, and if using, the walnuts and raisins.
  6. Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 10–12 minutes or until edges are golden and centers are set. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
  8. For the frosting, start by browning the butter in a saucepan over medium heat. Stir constantly until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
  9. In a mixing bowl, beat the cream cheese until smooth. Add the browned butter and mix until combined.
  10. Add powdered sugar, vanilla extract, and salt. Beat until smooth and fluffy.
  11. Once the cookies are completely cool, frost them with the brown butter cream cheese frosting.
  12. Optional: sprinkle a bit of cinnamon or chopped nuts on top for garnish.

 

Notes

  • Use freshly grated carrots for the best texture and flavor.

  • Brown the butter for the frosting ahead of time so it has time to cool before mixing.

  • Make the cookies a day ahead — they taste even better after resting.

  • For a bakery-style finish, pipe the frosting onto cooled cookies and sprinkle with chopped nuts or cinnamon.

  • Adjust spices to taste — a pinch of ginger or cloves adds a deeper spice profile.

  • If storing frosted cookies, separate layers with parchment to prevent sticking.

Find it online: https://thetastyyfork.com/carrot-cake-cookies-with-brown-butter-cream-cheese-frosting/