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    You are here: Crunchy Creamy Sweet / Dessert / Oatmeal Carrot Cookies Recipe

    Oatmeal Carrot Cookies Recipe

    Published: Apr 3, 2019 · Modified: Nov 7, 2019 by Anna 70 Comments · This post may contain affiliate links.

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    These Oatmeal Carrot Cookies are soft, delicious and taste like carrot cake! Serve plain or with cream cheese frosting!

    These cookies are one of our favorites, just like my Pumpkin Oatmeal Chocolate Chip Cookies and Oatmeal Chocolate Chip M&M Cookies.

    Side shot of four oatmeal carrot cookies stacked up on each other on white small plate.

    OATMEAL CARROT COOKIES

    Oatmeal cookies are my favorite to make. They are so versatile, you can have a different one every day. This new version with shredded carrots is joining the ranks. These Oatmeal Carrot Cookies are soft, moist and taste like carrot cake! You can make these cookies with zucchini or apples as well.

    HOW TO MAKE OATMEAL COOKIES WITH CARROTS?

    • Start by peeling carrots. Shreed on the small hole side of your grater. You don't want long strings of carrots in your cookies. I do that in my The Best Moist Carrot Cake recipe too.
    • Whisk dry ingredients in mixing bowl.
    • Whisk cooled butter with both sugars, egg and vanilla. Stir in carrots.
    • Combine both mixtures, cover bowl and chill for at least 2 hours.
    • Bake cookies for 9 minutes or until the edges are golden brown.
    Close up shot of oatmeal carrot cookies dough ball on parchment paper.

    WHAT DO I NEED TO MAKE OATMEAL CARROT COOKIES?

    • old-fashioned oats (not quick-cook!)
    • carrots
    • nuts, if desired
    • spices: cinnamon, nutmeg, cloves, ginger
    • flour
    • baking powder and baking soda
    • butter and egg
    • brown sugar and granulated white sugar
    • salt and vanilla

    OATMEAL CARROT COOKIES VARIATIONS:

    • add raisins and shredded coconut
    • drizzle or spread cream cheese frosting on each cookie
    • bake in an 8" pan and cut into cookie bars

    More Oatmeal Cookies recipes:

    • Flourless Peanut Butter Oatmeal Cookies
    • Cranberry White Chocolate Oatmeal Cookies
    • Old-Fashioned Iced Oatmeal Cookies
    • Apple Oatmeal Cookies

    If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!

    Carrot oatmeal cookies stacked on each other on white plate.

    Oatmeal Carrot Cookies

    Author: Anna
    These Oatmeal Carrot Cookies are soft, delicious and taste like carrot cake! Serve plain or with cream cheese frosting!
    4.84 from 30 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 9 mins
    chilling time 2 hrs
    Total Time 19 mins
    Course Dessert
    Cuisine American
    Servings 18 cookies
    Calories 158 kcal

    Ingredients
     
     

    • 1 ½ cup old-fashioned oats
    • 1 cup all-purpose flour
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon ground ginger
    • ⅛ teaspoon ground cloves
    • ½ teaspoon salt
    • ½ cup unsalted butter melted and cooled
    • ¼ cup granulated sugar
    • ½ cup packed brown sugar
    • 1 large egg
    • 1 cup shredded carrots See note
    • ½ cup chopped nuts if desired
    • ½ teaspoon vanilla

    Instructions
     

    • In a large mixing bowl, whisk together oats, flour, baking powder and soda, cinnamon, nutmeg, ginger, cloves and salt.
    • In a medium mixing bowl, whisk cooled butter, granulated sugar and brown sugar. Add egg and vanilla and whisk well. Add carrots and nuts and stir in.
    • Combine wet ingredients with ddry ingredients and stir until well incorporated.
    • Cover bowl with cookie dough and chill for at least 2 hours.
    • Preheat oven to 350° F. Line baking sheet with parchment paper.
    • Scoop cookie dough with 1 ½ tablespoon size cookie scoop. Place 2" apart on sheet.
    • Bake for 8 to 10 minutes. Nine minutes was my magic number.

    Notes

    • Shreed on the small hole side of your grater. You don't want long strings of carrots in your cookies. I do that in my The Best Moist Carrot Cake recipe too.
    • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.

    Nutrition

    Calories: 158kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 106mg | Potassium: 97mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1360IU | Vitamin C: 0.4mg | Calcium: 25mg | Iron: 0.8mg
    Tried this recipe?Leave a comment with rating below!

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    Reader Interactions

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      Recipe Rating




    1. Jacquelyn J says

      February 11, 2023 at 10:08 pm

      4 stars
      The recipe is pretty good. I’d adapt with more cinnamon and sugar. They weren’t very sweet as I’d expect fue a cookie.

      Reply
      • Anna says

        February 25, 2023 at 11:03 pm

        Thank you for making my recipe, Jacquelyn!

        Reply
    2. Melissa says

      January 12, 2023 at 1:32 pm

      Just made a batch utilizing moat of the ingredients followed all the measurements I added 1hand full of chocolate chips , I didn't melt the butter instead of vanilla I used 1/2 teaspoon
      of vanilla Splenda creamer I didn't use ginger ... THEY CAME OUT SO TASTY LIGHT AND DELICIOUS.. Little puff cake cookies .. best stuff ..I didn't melt the butter and mixed with my hand to make sure all the ingredients mixed the cookie dough being chilled for 2 hours is perfect enough ....

      I never really read instruction I just use the ingredients and those ingredients together is very much charming

      Reply
    3. Alexandra says

      January 07, 2023 at 3:44 pm

      5 stars
      Hi!! I love this recipe, everyone loves this cookies, so thank you for sharing!
      I wanted to ask if you recommend following the recipe by US Custimary units or Metric units? When you do it, which one do you follow, you use cups or weight??
      Thanks in advance!!

      Reply
      • Anna says

        January 13, 2023 at 12:43 am

        Hi Alexandra! I make this recipe using US measurement units. I hope this helps!

        Reply
    4. Darleen says

      December 15, 2022 at 2:33 pm

      5 stars
      I added a lemon marlade w/cream cheese frosting to half of the batch for my sweet crew and half without frosting for my savory crew. Both are excellent and a wee bit healthier

      Reply
      • Anna says

        December 19, 2022 at 9:44 pm

        That sounds absolutely delicious! I can't wait to try that! Thank you for sharing, Darleen!

        Reply
    5. Leticia says

      August 26, 2022 at 8:12 am

      5 stars
      Excellent! The texture is perfect!

      Reply
    6. Alex says

      August 09, 2022 at 2:26 pm

      5 stars
      Very Chewy, just like we like them!

      Reply
      • Anna says

        September 03, 2022 at 10:27 pm

        Perfect! Thank you, Alex!

        Reply
    7. Rita says

      May 03, 2022 at 5:28 pm

      A great cookie! My cookies are nearly flat, but still soft and chewy. They do look exactly like your raw cookie dough. I left the dough in the refrigerator overnight, cooled each pan before adding new dough. I did squeeze out the carrots. Should I be doing something different to achieve your luscious cookies?

      Reply
      • Rita says

        May 06, 2022 at 12:41 pm

        My daughter took these cookies to work and they received rave reviews! The best comment was: "Your mom outdid herself and these are the best ever." I'm making more today for a Mother's Day celebration . But, Anne, as others have essentially asked: Why are my cookies so flat and not as plump as those pictured?

        Reply
    8. Zeynep says

      April 12, 2022 at 11:57 am

      5 stars
      Hi there
      I just made these and OH My God they are so delicious. However, they went flat as they hot the oven. Is it because they weren't cool enough when I put them in the oven? My oven btw is a midi oven and I baked them at 200°C with a fan. Maybe I didn't pre-heat very well. Anyway the taste is awesome. The ginger and the sweetness level makes all the difference. Thank you x

      Reply
      • Yannie says

        October 26, 2022 at 3:10 am

        have you tried using spelt flour? I used this instead of all purpose flour and my cookies turned out soft but kinda falling apart even after cooling them off. the flavor tho is delicious! Not too sweet and I love the hint of ginger

        Reply
    9. Joanne says

      March 31, 2022 at 12:37 pm

      Can you make these have a crispier texture?

      Reply
    10. sam says

      October 30, 2021 at 8:06 pm

      4 stars
      these taste awesome!
      replaced the egg with a flax egg which did dry them out a bit on the outside, but they're soft and chewy enough on the inside. make sure to go easy on the cloves! i think I added too much, it's overpowering-- my mistake though
      amazing recipe, my family will love this!

      Reply
    11. Kat C says

      August 26, 2021 at 7:03 pm

      5 stars
      I just made these today for the first time -- they are delicious and turned out perfectly. I followed the recipe exactly, with the exception of replacing the chopped nuts with golden raisins and throwing in a handful of finely shredded organic, unsweetened coconut as suggested by the recipe author. Because this does make a very sticky batter, I chilled it overnight to ensure the oats had fully absorbed the egg and any liquid left in the carrots, which I had lightly squeezed before adding them to the bowl. I also used some of my favorite cookie baking tips to bake them: After scooping the dough to ensure even portions, I shaped the dough into balls with my palms, then popped the balls into the freezer for five minutes to ensure the butter had firmed back up after handling. I placed the cookie balls onto a Silpat-lined baking, which grips the cookies and helps prevent spreading and popped them into the oven. I baked them until the edges were starting to brown, which took about 17 minutes in my oven. I then cooled them on the sheet pan for 15 minutes before transferring to a wire rack to finish cooling. I also made sure to use a cold pan for each batch to prevent any spreading. They were cooked just right, with gold brown bottoms and edges, but still soft without being under baked with raw centers. The flavor was delicious, the spice level didn't over power the taste of the carrot. I like Anna's advice to use the small holes on the grater to shred the carrots. A double recipe made 46 cookie balls using my 1-1/2 tablespoon scoop.

      Reply
      • Kat C says

        August 26, 2021 at 7:05 pm

        That should read that I cooled them for 5 minutes before transferring to the wire rack. Apologies for the typo.

        Reply
        • Anna says

          September 02, 2021 at 9:24 pm

          No worries!

          Reply
      • Anna says

        September 02, 2021 at 9:26 pm

        Hi Kat! Thank you so much for making my recipe! Love your tip about chilling the dough balls right before baking. I am so glad you enjoyed the cookies!

        Reply
    12. Beverly Zadiraka says

      February 14, 2021 at 11:26 pm

      5 stars
      I tried this recipe and I really liked it. It was not too sweet and it really felt like I was eating something good for me! I will make them again!

      Reply
      • Anna says

        February 17, 2021 at 5:18 pm

        That's fantastic! Thank you so much, Beverly!

        Reply
      • Alice Camper says

        February 27, 2021 at 1:14 pm

        5 stars
        Excellent cookies! These go great with my morning coffee, not too sweet and nice texture. Might be me new fave cookie that I will make sure I don't run out of. Thank you!

        Reply
    13. LAUREN CUBEROVIC says

      February 06, 2021 at 6:06 pm

      5 stars
      I never really comment on cookies but I have been making this recipe several times over the past year. By far the best carrot cookies!! I subbed some protein powder for some of the flour and omitted the white sugar and they still taste just as great. Excellent recipe!

      Reply
      • Anna says

        February 17, 2021 at 5:37 pm

        I love that! So glad you are loving the cookies, Lauren! Thank you for making my recipe!

        Reply
    14. Jen A. says

      January 13, 2021 at 12:22 am

      5 stars
      My son has autism and he is very particular with food texture. He would not eat my oatmeal cookies but this one, he won't stop eating! This is my new go-to cookie recipe for my picky eater. Thanks, Anna!

      Reply
      • Anna says

        January 13, 2021 at 1:09 am

        Hi Jen! Thank you so much for the comment. It made my day! I am so happy to know your son loves the cookies. That's absolutely wonderful! Thank you for making my recipe! Have a beautiful day!

        Reply
    15. Kevin says

      December 25, 2020 at 11:19 pm

      I loved this cookie, a little shocked that that no liquid was added and followed the recipe. Chilled @ 2 1/2 hours and dough was perfect and cooked for 13 min. Will make again with some coconut and with a little cream cheese frosting. Loved it!!!!

      Reply
      • Anna says

        January 01, 2021 at 5:26 pm

        Perfect! Thank you so much, Kevin!

        Reply
    16. Catherine says

      September 28, 2020 at 12:47 pm

      5 stars
      I made a double batch. I used half the flour 1/4 coconut flour and 1/4 flaxseed. They are almost gone. So today I am making more. I juice the carrots, separate the pulp and use. Works great. I think I am going to put an extra egg so all will hold a little better. I will see what happens.
      I made the Cream Cheese frosting to finish all off.
      A hit wit the Grandkids!

      Reply
    17. charlotte says

      September 14, 2020 at 4:14 pm

      4 stars
      Perhaps my over temp is off but I had to bake these for at least 15 minutes..... but delicious!!

      Reply
    18. Bonnie says

      September 12, 2020 at 5:13 pm

      Want to try this but need to know the conversion from US Metric to Imperial (as we live in Canada) and our measures are different.

      Reply
      • Anna says

        September 12, 2020 at 6:18 pm

        Hi Bonnie! Click the "Metric" word in the recipe box and it will change. Hope this helps!

        Reply
    19. Tessa says

      August 08, 2020 at 10:31 pm

      5 stars
      Hi! First of all just wanted to say that this cookies are great and really flavorful but I had three issues, my batter was extremely runny and after chilling it got better but not entirely and also the bottom baked way faster than the top so I had to choose between burnt bottom and “raw” top and finally how do you store them? Because mine got sticky and soft 🙁 So I was wondering if you had any suggestions or ideas about what did I screw up, thanks in advance.

      Reply
    20. Melissa says

      July 21, 2020 at 6:30 pm

      5 stars
      Added 3 tablespoons chia seeds and a handful of raisins and my picky almost 3 year olds are fighting to get more.

      Reply
    21. Sophie says

      July 11, 2020 at 4:05 pm

      This recipe looks great!

      Can I sub coconut oil for butter?

      Reply
      • Anna says

        July 12, 2020 at 12:01 am

        Hi Sophie! I did not test this recipe with coconut oil. So sorry!

        Reply
        • Sophie says

          July 13, 2020 at 12:44 pm

          I’m about to bake these cookies with coconut oil instead of butter and 1/2 AP flour 1/2 whole wheat flour. I’ll report back!

          Reply
    22. Samar says

      July 07, 2020 at 9:07 pm

      I loved the texture. I blend the oat before adding to the mixture because I prefer to have a smoother cookie and used less butter and sugar to make it healthier. It was just so good. My husband loved it. Thank you so much for the recipe

      Reply
      • Anna says

        July 11, 2020 at 11:58 pm

        Thank you for trying my recipe!

        Reply
    23. Brenda says

      May 01, 2020 at 1:36 pm

      Made this recipe couple weeks ago! I substituted the egg for flax egg and flour for gluten free flour mix and coconut flour! The dough turned out to be really crumbly that I had to add more water. Still delicious!! Thanks for the recipe!! 😊

      Reply
      • Anna says

        May 04, 2020 at 10:39 pm

        I love that you adapted the recipe. Thank you for sharing, Brenda!

        Reply
      • Frederick Tyler says

        May 20, 2020 at 11:08 pm

        5 stars
        Very good. Moist. Wonderful. Cooked for about 12 minutes, but that might have been because of my oven. Made little balls.

        Reply
    24. Megan says

      April 19, 2020 at 6:29 pm

      Cooked for 25 minutes added flaxseed coconut super delicious

      Reply
      • Anna says

        April 20, 2020 at 8:18 pm

        Awesome! Thank you, Megan!

        Reply
      • Allison says

        July 12, 2020 at 2:48 pm

        Given the high moisture content from the carrots, how well would you guess these would keep in the mail? Assuming you swapped the egg for flax meal for safety. The butter and carrots are my biggest concern for a 3 day mail trip. I am confident in chocolate chip cookies usually because they are thin and lower moisture usually, but my father loves carrot cake and I think this could be a good alternative.

        Reply
    25. Nancy says

      March 29, 2020 at 1:53 pm

      How long do you bake the bars?

      Reply
    26. JKM says

      March 28, 2020 at 5:29 pm

      5 stars
      Great recipe for this time of our lives when we have too many carrots and no chocolate chips and we are trying to figure out what to cook without going to the store.

      Reply
    27. Katie says

      March 17, 2020 at 10:14 am

      Could these be frozen ? If so would you freeze before or after baking?

      Reply
      • Anna says

        March 20, 2020 at 11:46 pm

        Hi Katie! You can easily scoop the dough into balls and freeze them on a baking pan. Then place in a ziploc bag and store in the freezer for up to 3 months. That way you can take out as many as you need and bake. Hope this helps!

        Reply
    28. reb says

      March 15, 2020 at 12:57 pm

      is it possible to do these with non gluten flour? thanks

      Reply
      • Anna says

        March 15, 2020 at 6:07 pm

        I have not tested this recipe with other flour than all-purpose.

        Reply
    29. Sarah A says

      March 14, 2020 at 6:44 pm

      5 stars
      I amped up the spice and substituted dates for the brown sugar. They came out light and tasty. If people aren't getting enough flavor they might check to see they are using organic, right from the earth carrots. Most grocery store carrots in a bag are old and have lost most of their flavor.

      Reply
      • Anna says

        March 15, 2020 at 6:08 pm

        Thank you so much, Sarah! I am glad the cookies were a hit!

        Reply
    30. Paola says

      October 08, 2019 at 11:03 pm

      4 stars
      I really liked them but to me they're missing more flavor... maybe more carrot/cinnamon/ginger next time (?). Not sure if this would be related to leaving the mix in the fridge for 12 hours (instead of 2). Will try again. Thanks!

      Reply
      • Eve says

        November 10, 2019 at 2:55 pm

        I doubled all the spices, used grand marnier instead of vanilla and used the regular shred holes instead of the tiny ones on my box grater to make these. I also put walnuts, golden raisins and coconut flakes in (all in place of the walnuts) and I crushed some fresh pineapple and used to to replace a quarter of the carrot measurement. They turned out great!

        Reply
        • Anna says

          November 11, 2019 at 11:59 pm

          Hi Eve! That sounds amazing! Thank you for sharing!

          Reply
    31. Angie says

      April 06, 2019 at 8:44 am

      5 stars
      These cookies look amazing, so perfect for Easter!

      Reply
      • M says

        December 25, 2019 at 3:02 am

        What is the bake time in the 8" pan?

        Reply
    32. Cathy says

      April 04, 2019 at 4:22 pm

      Mmm love this combo! Perfect for spring!

      Reply
    33. Catalina says

      April 04, 2019 at 11:28 am

      5 stars
      These cookies look so mouthwatering! I need to make them this weekend!

      Reply
    34. Taylor says

      April 04, 2019 at 8:35 am

      5 stars
      These cookies look AMAZING! Making them today!

      Reply
    35. Bee says

      April 04, 2019 at 4:04 am

      5 stars
      I’m pretty sure these would become a fast favorite of mine! They look so thick and delicious!

      Reply
    36. Chrissie Baker says

      April 04, 2019 at 4:03 am

      5 stars
      My kids are on spring break this week so it’d be fun to make these with them! Such a great idea to combine oatmeal cookies with carrot cake! Two of my favorites!!

      Reply
    37. Jessica says

      April 03, 2019 at 2:17 pm

      5 stars
      Oh my gosh YUM! Thank you so much!

      Reply
    38. Beth Pierce says

      April 03, 2019 at 2:08 pm

      These will make a great treat for my son's teacher; I'll have to make these for the class the next time I volunteer! Looks delicious!

      Reply
    39. Aimee Shugarman says

      April 03, 2019 at 1:15 pm

      5 stars
      The perfect holiday dessert!

      Reply
      • Pippa says

        February 13, 2021 at 9:23 am

        4 stars
        I think our ovens in England must work on a different system. I followed your recipe to the letter & ended up having to cook them longer at a higher temperature, but now I've worked this out, they didn't last 24 hours in my house! They are super tasty & will definitely be doing them again. I do tend to find that American recipes need a bit of tweaking, so just roll with it. Thank you

        Reply
    40. Lori says

      April 03, 2019 at 12:35 pm

      5 stars
      These cookies are just perfect for this time of year! I have the perfect excuse to make them all the time.

      Reply
    41. Jen says

      April 03, 2019 at 12:13 pm

      5 stars
      This is like the perfect mash up of two of my favorites. So perfect for Easter too!

      Reply

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