• Skip to main content
  • Skip to primary sidebar

Learn how food affects your body. Get Free Nutrition Info Today

the-lean-green-bean-logo
  • Home
  • Recipes
  • Kids
  • Resources
    • Ebooks
    • Food Prep
    • Videos
    • Snack Round-Ups
    • Gift Guides
  • About
    • Become An RD
    • Work With Me
  • Search
the-lean-green-bean-logo
  • Home
  • Recipes
  • Kids
  • Resources
    • Ebooks
    • Food Prep
    • Videos
    • Snack Round-Ups
    • Gift Guides
  • About
    • Become An RD
    • Work With Me
  • Search

Frosted Carrot Cookies

August 20, 2018 by Lindsay 24 Comments

Jump to Recipe

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! 

Frosted Carrot Cookies with cream cheese 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

Frosted Carrot Cookies for breakfast or snack!

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:

Print

Frosted Carrot Cookies

Frosted Carrot Cookies with shredded carrots and cinnamon
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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 1x

Ingredients

Scale

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.

Did you make this recipe?

Tag @theleangreenbean on Instagram

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.

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! 

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

Enjoy!
–Lindsay–

table talk series
LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

Enter your email here ...

Filed Under: Baking, Breakfast, Dessert, Healthy Muffins & Bars, Snack Tagged With: Butter, Carrot, Cream Cheese, Egg, Ground Flaxseed, Maple Syrup, Oats, White Whole Wheat Flour

About Lindsay

Lindsay Livingston is a Registered Dietitian and new mom from Columbus, Ohio. On her blog, she shares simple, healthy recipes, nutrition tips, workouts and snapshots of her life. Follow her on Twitter @LeanGrnBeanBlog and Instagram @TheLeanGreenBean and be sure to subscribe via RSS or email so you never miss a post!

Reader Interactions

Comments

  1. elle @ nutritionella says

    March 19, 2011 at 11:41 AM

    i love that you made an even healthier version of mine! refrigerating over night definitely makes the cookies more dense and moist. poco is ADORABLE, and i’m not even a cat person. glad he got a taste!

    Reply
    • Lindsay says

      March 19, 2011 at 11:47 AM

      thanks for the inspiration!! i loved them

      Reply
  2. Sarah @ The Pajama Chef says

    March 19, 2011 at 11:54 AM

    looks yummy! and your kitty is precious 🙂

    Reply
    • Lindsay says

      March 20, 2011 at 9:59 AM

      thank you 🙂 he can be a real stinker…but i love him!

      Reply
  3. Alicia at AliGirl Cooks says

    March 19, 2011 at 12:07 PM

    My student workers have been requesting healthier treats! This is a great idea!

    Reply
    • Lindsay says

      March 20, 2011 at 9:58 AM

      yay!! hope they like them!

      Reply
  4. Corey @ the runners cookie says

    March 19, 2011 at 2:26 PM

    Carrot cake is my all time favorite cake and wow these look amazing!! I will definitely be trying these – especially with the frosting, they remind me of mini carrot cakes! I wonder if Pineapple Chobani would taste good in the cookies or frosting…my mom usually puts crushed pineapple in her carrot cake and its wonderful.

    Reply
    • Lindsay says

      March 20, 2011 at 9:58 AM

      that, my friend, is a BRILLIANT idea!!! let me know if you try it out 🙂

      Reply
  5. Heather (All Sizzle No Steak) says

    March 19, 2011 at 3:15 PM

    Yum, I made something similar to this last week. Now I want to make more!

    Reply
    • Lindsay says

      March 20, 2011 at 9:58 AM

      i know the feeling! i LOVE baking 🙂

      Reply
  6. Mama Kelly aka Jia says

    March 19, 2011 at 9:07 PM

    I made a mess of carrot cake muffins this weekend. I’d be all over these cookies. YUM

    Reply
    • Lindsay says

      March 20, 2011 at 9:57 AM

      haha we’ve been enjoying them for several days so they keep for a while!

      Reply
  7. Lisa @ Thrive Style says

    March 20, 2011 at 8:45 AM

    These look delish—they’re so pretty too! Thanks for sharing the recipe 🙂

    Reply
    • Lindsay says

      March 20, 2011 at 9:57 AM

      you’re welcome! enjoy!

      Reply
  8. Sarah (Running To Slow Things Down) says

    March 20, 2011 at 9:35 AM

    The cookies look fabulous! Carrot cake is one of my most favorite desserts. I love that you made it into a cookie! 😀

    Reply
    • Lindsay says

      March 20, 2011 at 9:56 AM

      thanks! i always seem to like cookies more than cakes 🙂

      Reply
  9. Kerstin says

    March 20, 2011 at 1:18 PM

    Carrot carrot is my favorite so I know I would love these – yum!!!

    Reply
    • Lindsay says

      March 20, 2011 at 10:17 PM

      🙂 it’s so good, isn’t it?! I love that this version is a little healthier 😉

      Reply
  10. sarah (sarah learns) says

    March 20, 2011 at 5:43 PM

    oh my gosh! poco! sassy kitten. lol, i love that you captured that in a photo! these cookies look awesome – carrot cake with cream cheese is one of my favorite desserts. i can’t wait to make these!

    Reply
    • Lindsay says

      March 20, 2011 at 10:17 PM

      i know! isn’t he a stinker?! hope you like them. let me know how they turn out!

      Reply
      • sarah (sarah learns) says

        March 20, 2011 at 10:21 PM

        i will! i’m not planning to do any baking that requires me to buy anything i don’t have in my pantry until after i move, so it’ll be a little while! but i have them starred to make then!

        Reply
  11. Elliot Chudleigh says

    August 20, 2018 at 10:49 AM

    These look insane! Definitely going to try these tonight!

    Reply
  12. Kelli at Hungry Hobby says

    August 20, 2018 at 1:59 PM

    Oh my gosh! YUM! I am a huuuge fan of carrot cake type sweets!

    Reply
  13. Kelsey says

    April 27, 2020 at 7:48 PM

    I’ve made these twice so far – the first time with frosting and the second time without. Both versions are really good, and they really do make a good anytime snack. I’ll eat one for breakfast or an afternoon snack.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Primary Sidebar

Lindsay Livingston The Lean Green Bean Healthy Living Tips and Tricks

I'm a Registered Dietitian and mom of three from Columbus, Ohio. I use this blog to share simple, healthy recipes, nutrition tips, and an honest glimpse of motherhood!

Learn More →

Questions? Comments? Email me: [email protected]

The Lean Green Bean Facebook The Lean Green Bean Instagram The Lean Green Bean Pinterest The Lean Green Bean Twitter The Lean Green Bean Feed
footer-logo
The Lean Green Bean Facebook The Lean Green Bean Instagram The Lean Green Bean Pinterest The Lean Green Bean Twitter The Lean Green Bean Feed
Recipes

Breakfast
Dinner
Snack
Slow Cooker

Kids

Cooking With Kids
Favorite Gifts
Toddler Meals
Indoor Activities

Resources

Easy Packed Lunches for Kids
Dinner Spark
Snack Spark
Ultimate Guide to Food Prep

About

Meet Lindsay
Become an RD
Work with Me

The Lean Green Bean is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Read the full privacy and disclosure policy here.

Copyright © 2022 · The Lean Green Bean

table talk series

Learn how food affects your body.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

[email protected]