Carrot Cake Meets an Oatmeal Cream Pie
This is one of those recipes that just made sense the second I thought of it.
Oatmeal cream pies were one of my favorite childhood treats, and carrot cake has always been my favorite cake. So bringing the two together felt like it was meant to happen.
So Why This Combo Works So Well
You get the best of both worlds here.
that soft, almost cake-like texture from an oatmeal cookie
all the warm, classic flavors of carrot cake
and a real cream cheese icing that actually matters
It’s familiar, but just different enough to make it stand out.
Let’s Talk About the Texture
These are not thin cookies.
They’re soft, slightly thick, and land right between a cookie and a soft cake. The oats give just enough texture, while the finely shredded carrots blend right in so you’re not getting big chunks.
And Then There’s the Icing
No drizzle here.
This is a true cream cheese icing, smooth, slightly tangy, and exactly what you want with something like this.
You can:
sandwich them for that oatmeal cream pie feel
or frost the tops for something a little simpler
Both work, it just depends what you’re in the mood for.
Carrot Cake Oatmeal Cookies (with Cream Cheese Icing)
Ingredients
- 1/2 cup (1 stick) butter, softened
- 1/2 cup brown sugar
- 1/4 cup pure cane sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 1¼ cups unbleached all-purpose flour
- 1 tsp baking soda
- 1½ tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp nutmeg
- 1/8 tsp ground cardamom
- 1/4 tsp kosher salt
- 1½ cups old-fashioned oats
- 1½ cups finely shredded carrots (lightly packed)
Cream Cheese Icing
- 8 oz cream cheese, softened
- 4 oz butter, softened
- 1½ cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tsp milk (only if needed)