These Frosted Carrot Cookies are an easy way to add some veggies to your breakfast or afternoon snack. They’re lightly sweetened and taste great with or without the frosting! 

*Originally published in 2011. Photos and recipe updated August 2018*

Hi friends!

Seven years ago, when I was on spring break from RD school, I shared this recipe for Frosted Carrot Cookies at the request of a reader. They got buried in the archives and a couple weeks ago I decided to dig them out and revamp the recipe. It turned out great so I took some new photos and decided to share it with you guys here today!

I actually like these better without the frosting but if you’re a frosting kinda person, this one is pretty simple- just a little cream cheese mixed with a little yogurt and powdered sugar.

Frosted Carrot Cookies

Plus I stuffed a lot of shredded carrots in there. My one year old loves them, which is no surprise because she loves carrots and also inhales these Carrot Oat Bars. I love this recipe because it makes just a dozen cookies, perfect for serving with breakfasts and snacks for my kids but not so many leftover that they go to waste when they get tired of them for the week.

Here’s how to make them:

Frosted Carrot Cookies

These Frosted Carrot Cookies are an easy way to add some veggies to your breakfast or afternoon snack. They’re lightly sweetened and taste great with or without the frosting! 

• Author: Lindsay
• Yield: makes 12 cookies

Ingredients

4 Tbsp butter, melted
1/4 cup maple syrup
1 tsp vanilla
1 egg
3/4 cup shredded carrots (squeeze in paper towel to remove excess moisture)
3/4 cup white whole wheat flour
3/4 cup oats
1 tsp cinnamon
1 tsp ginger
1 tsp baking soda
2 Tbsp ground flax
2 oz cream cheese, softened
2 Tbsp vanilla yogurt
2 Tbsp powdered sugar

Instructions

1. In a large bowl, mix melted butter, maple syrup, vanilla, eggs and carrots until well combined.
2. Add flour, oats, cinnamon, ginger, baking soda and flax and stir until just mixed.
3. Scoop onto greased or lined baking sheet, flatten gently with a fork and bake at 375 for 10 minutes.
4. If frosting, let cookies cool completely. Combine softened cream cheese, yogurt and powdered sugar and stir vigorously to remove any lumps.
5. Spread lightly on cookies just before serving.

Don’t they look yummy? I’m ready to make another batch right now! Sometimes I shred the carrots by hand and sometimes I just chop them up with my food processor.

Let me know if you and the kiddos try these! They’re a hit around here for sure!

Enjoy!
–Lindsay–