Eggless Carrot Cake Cookies

If you love the taste of carrot cake but do not want to spend hours baking a full layer cake, these cookies are a great alternative.

I make these soft, spiced cookies with rolled oats and grated carrots, then sandwich them with a smooth cream cheese filling.

The best part is that this recipe is completely eggless, which is great for anyone with an egg allergy or for those who simply do not eat eggs.

You do not have to worry about the texture either, because the cookies bake up wonderfully soft and hold together without any trouble.

They are simple to prepare and make a comforting treat to share with your family.

Why You’ll Love It

Classic Carrot Cake Flavor – You get the warm, spiced flavor of traditional carrot cake packed into a fun and portable cookie.

Soft and Chewy Texture – Rolled oats and fresh grated carrots keep every bite delightfully soft, chewy, and tender.

Zero Eggs Needed – You can bake a bakery-quality treat using simple pantry staples without buying or using any eggs.

Luscious Cream Cheese Frosting – Rich, tangy cream cheese frosting balances the sweet spices and brings the whole cookie sandwich together.

Ingredient List

For the Cookies

• 1/2 cup Unsalted Butter, Softened
• 1/2 cup Brown Sugar, Packed
• 1/4 cup Granulated Sugar
• 2 tbsp Milk
• 1 tsp Vanilla Extract
• 1 1/4 cups All-Purpose Flour
• 1 cup Old-Fashioned Rolled Oats
• 1 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup Finely Grated Carrots
• 1/2 cup Chopped Walnuts
• 1/3 cup Raisins

For the Frosting

• 4 oz Cream Cheese, Softened
• 2 tbsp Unsalted Butter, Softened
• 1 1/4 cups Powdered Sugar
• 1/2 tsp Vanilla Extract
• 1 pinch Salt

Directions

Step 1

In a large bowl, beat the butter, brown sugar and granulated sugar with a mixer on medium speed for 2 minutes, until light and fluffy. Beat in the milk and vanilla until combined.

Step 2

In a separate bowl, whisk together the flour, oats, cinnamon, ginger, nutmeg, baking soda and salt. Add to the butter mixture and mix on low just until combined.

Fold in the grated carrots, walnuts and raisins. Use the small holes of a box grater for the carrots so they melt into the cookies.

Step 3

Cover and chill the dough for 30 minutes. Near the end, preheat the oven to 350°F and line two baking sheets with parchment paper.

Step 4

Scoop the dough into 1 1/2 tbsp mounds, place them 2 inches apart and flatten each one slightly to about 1/2 inch thick, since they don’t spread much.

Step 5

Bake for 11-13 minutes, until the edges are lightly golden and the centers are set but still soft. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 6

In a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla and salt and beat until light and fluffy.

Step 7

Spread or pipe about 1 tbsp of frosting onto the flat side of half the cookies and top with the remaining cookies. Store leftovers in an airtight container in the fridge for up to 4 days. Makes about 12 sandwich cookies.

Tips

Finely Grate Fresh Carrots

I recommend using whole fresh carrots and grating them on the smallest holes of your box grater. Avoid pre-shredded packaged carrots because they are too dry and thick to bake properly.

Because this is an eggless recipe, the natural moisture from finely grated carrots is necessary to keep the dough soft.

The fine shreds will melt nicely into the cookies while baking so you never end up with tough, crunchy bites.

Spoon and Level Your Flour

You’ll get the best results if you fluff your flour with a spoon, scoop it gently into your measuring cup, and sweep off the excess with a flat edge.

Scooping directly into the flour bag with a measuring cup packs the flour down tightly, adding way too much to the bowl.

In an eggless cookie, excess flour will quickly turn the dough dry and leave you with crumbly cookies.

Do Not Skip the Chilling Time

From my experience, letting the dough rest in the fridge for the full 30 minutes makes a huge difference in the final texture.

Chilling gives the rolled oats time to absorb the liquids, which helps hold everything together without eggs.

It also firms up the butter so the cookies keep a soft, chewy texture rather than melting into a thin layer.

Try These Next

• Eggless Hummingbird Layer Cake
• Eggless Oatmeal Raisin Cookies
• Eggless Snickerdoodle Cookies
• Eggless Spiced Carrot Cake

Questions You Might Have

Do I need to squeeze the moisture out of the grated carrots?

No, you should leave all the natural juice in the carrots after grating them.

In this eggless recipe, that moisture is essential to help hydrate the flour and keep your cookies soft and chewy.