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Carrot Cookies with Cream Cheese Icing

These Carrot Cookies have just the right amount of crunch and chew, paired with my Cream Cheese Icing to seal the deal!

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So the end of February is upon us. How in the world did that happen? In my corner of the world things seem to be levelling out. Still on lockdown, variants are still a looming threat but there is a thread of hope. I’m guessing Spring is just under a month away. 

I know many of my fellow bloggers are bypassing St. Patrick’s Day and heading right to all things Spring but I promise, with my Irish heritage it would be sacrilege to ignore such an important holiday. I definitely have some green recipes headed your way. In the meantime, I could not wait to share these cookies with you.


Food Photographer and Recipe Developer based in Toronto, Canada. 

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Carrot Cookies with Cream Cheese Icing

Teri-Ann Carty
These Carrot Cookies have just the right amount of crunch and chew, paired with my Cream Cheese Icing to seal the deal!
Prep Time 15 minutes
Cook Time 20 minutes
Course Cookies, Desserts & Sweets
Servings 15 cookies


  • baking sheet
  • oven



  • 2 cup oats (gluten free if necessary)
  • ½ cup oat flour (I ground mine from oats in a high speed blender)
  • tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • ¼ tsp salt
  • 1 egg
  • 1 tsp vanilla
  • ½ cup +2 tbsp crunchy peanut butter
  • ½ cup maple syrup
  • ¼ cup coconut oil melted
  • ¾ cup grated carrot
  • ½ cup apricots chopped
  • ½ cup walnuts chopped


  • 4 tbsp (57g) unsalted butter, or vegan butter room temperature
  • 4 oz cream cheese room temperature, or vegan cream cheese room temperature
  • 1 ½ cups 170g powdered sugar
  • 1 tsp vanilla
  • 1 tsp orange juice
  • pinch of salt



  • Preheat 350. If you have the grater attachment for your food processor use that or a box grater to grate your carrots. I used 2 smallish carrots.
  • In a medium sized bowl whisk together all dry ingredients. In a separate bowl mix Peanut butter, maple syrup, vanilla, carrot, melted coconut oil and eggs. Allow the mixture to sit for several minutes. The carrot will start to release water making the mixture more moist. Add wet to dry and fold in chopped apricots and walnuts.
  • Dampen your hands with water. Use a large soup spoon to measure out the cookie dough. Mould with your hands and place on a cookie sheet flattening the top slightly. These won’t expand much.
  • Place in the oven for 15-17 minutes until firm to the touch and slightly brown around the edges. Allow to cool completely before icing.


  • To make the icing, place butter and cream cheese in bowl of a standing mixer. Blend the two together until fluffy. Add 1/2 cup of icing sugar at a time until well incorporated.  Add in vanilla and salt and blend again. 
Keyword cookies, dairy free, dessert, gluten free, icing, plant based, sharable, snack, vegan

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