Carrot Cake Cookies with Cream Cheese Drizzle

These Carrot Cake Cookies with Cream Cheese Drizzle are an oat drop cookie with shredded carrots, cinnamon, raisins and white chocolate chips.  They’re moist, spicy and a real treat with the addition of the cream cheese drizzle.  They’re perfect for Easter.



Carrot Cake Cookies:

  • 1/2 cup butter
  • 1 cup white sugar
  • 2 tbsp brown sugar
  • 1 egg
  • 1 1/2 cups shredded carrot
  • 1/3 cup milk
  • 1 tsp vanilla
  • 2 cups flour
  • 2 cups rolled oats
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp ground cinnamon
  • 3/4 cup raisins
  • 1/2 cup white chocolate chips (optional)

Cream Cheese Drizzle:

  • 1/2 cup cream cheese (at room temperature)
  • 1/2 cup icing sugar (Confectioner’s sugar)
  • 1 tbsp cream


Carrot Cake Cookies:

  1. Preheat your oven to 375 degrees.
  2. In a mixer, cream together the butter and sugars.
  3. Add the egg and mix.
  4. Then add the vanilla.
  5. Stir in the shredded carrot and milk.
  6. In a separate bowl, whisk together the flour, oats, baking powder, salt and cinnamon.
  7. Add the flour mix to the butter mix and combine.
  8. Stir in the raisins.
  9. Drop the cookie batter by the tablespoon onto a parchment paper lined cookie sheet.
  10. Bake for about 10 minutes.
  11. Let cool then drizzle with the cream cheese drizzle.

Cream Cheese Drizzle:

  1. Cream together the cream cheese, icing sugar and cream, until smooth.
  2. To drizzle the icing, I like to put the icing into a ziplock bag, cut off a tiny corner of the bag, and pipe on the icing.
  3. Enjoy!