Carrot Cake Cookies Recipe

If you’re craving all the cozy, nostalgic flavors of classic carrot cake but want something fun, portable, and just a little bit whimsical, these Carrot Cake Cookies are about to become your new go-to treat. Each bite is soft, chewy, and brimming with warm spices, sweet carrots, and a touch of crunch from oats and nuts. With (optional but highly recommended!) luscious cream cheese frosting, these cookies are the perfect marriage of comfort and convenience. Whether you’re baking for a holiday, a picnic, or just a regular Tuesday, this recipe is a delightful twist on tradition that everyone will request again and again.

Ingredients You’ll Need

The beauty of Carrot Cake Cookies lies in their simple, pantry-friendly ingredients. Each one plays a starring role in building that irresistible flavor and texture—don’t skip the spices, and feel free to get creative with nuts, raisins, or even a handful of white chocolate chips!

• All-purpose flour: The backbone of the cookies, giving them just the right amount of structure and tenderness.
• Baking soda & baking powder: These leaveners team up to create a cookie that’s soft and ever-so-slightly cakey.
• Cinnamon & nutmeg: Warm, inviting spices that make every bite taste like a cozy hug.
• Salt: A pinch brings out all the flavors and balances the sweetness beautifully.
• Unsalted butter (softened): Essential for a rich, melt-in-your-mouth texture—make sure it’s at room temperature for easy creaming.
• Brown sugar (packed): Adds moisture and a subtle molasses depth, keeping the cookies soft and chewy.
• Granulated sugar: For just the right touch of classic sweetness and a hint of crispness at the edges.
• Large egg: Binds everything together and gives the cookies a little lift.
• Vanilla extract: Enhances the flavors and adds that quintessential bakery aroma.
• Finely grated carrots: The star ingredient! These melt into the dough for natural sweetness, color, and moisture.
• Quick oats: Bring a hearty chew and a bit of rustic charm to every bite.
• Chopped walnuts or pecans (optional): For a toasty crunch and nutty flavor—totally up to your preference.
• Raisins (optional): Classic carrot cake add-in for bursts of juicy sweetness (or skip them if raisins aren’t your thing).
• Cream cheese (softened): For the optional but irresistible tangy frosting.
• Butter (softened): Helps create a silky-smooth cream cheese frosting.
• Powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
• Vanilla extract (for frosting): Adds a mellow sweetness to the creamy topping.

How to Make Carrot Cake Cookies

Step 1: Prep Your Baking Sheet

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This little step ensures your Carrot Cake Cookies bake evenly and release easily, making cleanup a breeze and keeping those soft cookies perfectly intact.

Step 2: Whisk the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Blending these dry ingredients first helps evenly distribute the spices and leavening, so every cookie has the same delicious flavor and rise.

Step 3: Cream the Butter and Sugars

In a large bowl, use a hand mixer (or stand mixer) to cream the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is key for creating cookies with a tender, chewy texture and just the right amount of spread.

Step 4: Add the Wet Ingredients

Beat in the egg and vanilla extract until everything is smooth and well combined. The egg helps bind the dough, while the vanilla adds that bakery-style aroma that makes your kitchen smell absolutely amazing.

Step 5: Stir in the Carrots

Fold in the finely grated carrots until they’re evenly distributed. The carrots add moisture, natural sweetness, and a pop of color, turning these cookies into a true carrot cake experience.

Step 6: Combine and Add Mix-Ins

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Then stir in the oats, and if you like, toss in the chopped nuts and raisins. This is where you can make these Carrot Cake Cookies truly your own!

Step 7: Scoop and Bake

Scoop tablespoon-sized portions of dough onto your prepared baking sheet, leaving about 2 inches between each one. Bake for 10 to 12 minutes, until the edges are golden and the centers look just set. Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to finish cooling.

Step 8: Frost (Optional, but Oh So Good!)

To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar and vanilla, and whip until fluffy. Once the cookies are completely cool, spread or pipe a generous layer of frosting on top. Try not to eat them all at once!

How to Serve Carrot Cake Cookies

Garnishes

Dress up your Carrot Cake Cookies with a sprinkle of chopped pecans or walnuts on top of the frosting, a light dusting of cinnamon, or even a few shreds of extra carrot for a playful pop of color. These little touches make each cookie look bakery-worthy and extra inviting.

Side Dishes

Serve these cookies alongside a cup of hot tea, coffee, or a glass of cold milk for the ultimate treat. They also pair beautifully with fresh fruit or a scoop of vanilla ice cream if you’re looking to turn snack time into a full-on dessert moment.

Creative Ways to Present

For parties, stack the cookies in a tiered stand or arrange them in a pretty basket lined with parchment. If you’re gifting, pack them in a decorative tin or box. You can even sandwich two cookies together with frosting for the ultimate Carrot Cake Cookie sandwich—trust me, it’s a showstopper!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Carrot Cake Cookies in an airtight container in the refrigerator, especially if they’re frosted. They’ll stay soft, fresh, and flavorful for up to five days—perfect for snacking or sneaking a treat whenever the craving strikes.

Freezing

These cookies freeze beautifully! Place unfrosted cookies in a single layer in a freezer-safe bag or container, and they’ll keep for up to three months. If you want to freeze frosted cookies, lay them out on a tray to freeze solid first, then transfer to a container with parchment between layers.

Reheating

To enjoy a just-baked taste, let frozen cookies thaw at room temperature, or give them a quick 10-second zap in the microwave. Hold off on adding the frosting until after thawing for the best texture and flavor.

FAQs

Can I make Carrot Cake Cookies gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free baking blend (make sure it contains xanthan gum if needed), and double-check that your oats are certified gluten-free.

Do I have to use nuts or raisins?

Not at all. Both are totally optional—feel free to leave them out, or substitute with something fun like white chocolate chips or dried cranberries for your own unique spin on Carrot Cake Cookies.

Why are my cookies turning out flat?

Flat cookies can happen if your butter was too warm or if you overmixed the dough. Make sure your butter is just softened, not melted, and mix the dough until ingredients are just combined for the best results.

Can I make the dough ahead of time?

Yes! You can prepare the dough in advance and keep it chilled in the fridge for up to 24 hours. Chilled dough often results in cookies with a thicker, chewier texture, so it’s a great make-ahead option.

Is the cream cheese frosting necessary?

While the cream cheese frosting takes these Carrot Cake Cookies over the top, the cookies are absolutely delicious on their own. If you’re looking for a less-sweet treat or need to skip the frosting for storage, they’ll still be a hit!

Final Thoughts

There’s something undeniably special about sharing a batch of homemade Carrot Cake Cookies—each one is a little taste of comfort, joy, and nostalgia. Whether you frost them or savor them plain, these cookies are sure to win over friends and family alike. Give them a try and see just how quickly they disappear from the cookie jar!

Carrot Cake Cookies Recipe

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4.7 from 8 reviews

• Author: admin
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Deliciously soft and spiced carrot cake cookies topped with optional creamy cream cheese frosting. These cookies combine the flavors of classic carrot cake with the ease of cookie baking, making them perfect for snacks, desserts, or festive occasions like Easter. Featuring grated carrots, warm spices, oats, and nuts, they offer a delightful texture and rich taste.

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Ingredients

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Dry Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter (softened)
• 1/2 cup brown sugar (packed)
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup finely grated carrots

Add-Ins

• 1/2 cup quick oats
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins (optional)

Cream Cheese Frosting (Optional)

• 4 oz cream cheese (softened)
• 2 tablespoons butter (softened)
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make clean-up easier.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined. This ensures your spices and leavening agents are well distributed in the dough.
3. Cream Butter and Sugars: In a large bowl, using a mixer or by hand, cream the softened unsalted butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This step helps create a tender cookie texture.
4. Add Egg and Vanilla: Beat in the large egg and vanilla extract into the creamed mixture until fully incorporated, which helps bind the ingredients and adds flavor.
5. Incorporate Carrots: Stir in the finely grated carrots to add moisture, sweetness, and that signature carrot cake flavor to the dough.
6. Combine Wet and Dry Ingredients: Gradually mix the dry ingredient mixture into the wet ingredients, stirring just until combined to avoid overworking the dough.
7. Add Oats, Nuts, and Raisins: Fold in the quick oats along with the chopped walnuts or pecans and raisins if using, adding texture, flavor, and a nutty sweetness.
8. Scoop Dough: Drop tablespoon-sized portions of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading while baking.
9. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden and the centers are just set. This ensures a soft, chewy texture.
10. Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely to avoid sogginess.
11. Make Frosting (Optional): To make the cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla extract, then mix until light and fluffy.
12. Frost Cookies: Once cookies are completely cooled, spread or pipe the cream cheese frosting onto each cookie for an extra layer of indulgence.

Notes

• You can skip the cream cheese frosting if you prefer less sweetness or a simpler cookie.
• For a twist, add white chocolate chips instead of or along with nuts and raisins.
• Store cookies in an airtight container in the refrigerator for up to 5 days to keep them fresh.
• Use finely grated carrots for the best texture and blending in the cookie dough.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (with frosting)
• Calories: 140
• Sugar: 12 g
• Sodium: 90 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 25 mg